Jkawe

Vegetarian

Moroccan Carrot Red Lentil Soup

Moroccan Carrot Red Lentil Soup is packed full of the flavors of cumin, turmeric, coriander, paprika and cinnamon that complements the red lentils and carrots and creates a creamy, filling soup.

  • Prep12 min
  • Cook30 min
  • Total42 min
  • Makes6 servings
  • Calories290
Moroccan Carrot Red Lentil Soup

Method

  1. 1

    Heat 2 Tablespoons olive oil in a large pot over medium heat. Sauté the onion and garlic until soft, about 2 minutes then add the spices and continue to sauté about 4 minutes. Add the carrots and sauté until carrots are tender, about 10 minutes.

  2. 2

    Add the vegetable broth, diced tomatoes and lentils and stir to combine. Simmer on low heat for 20 minutes, or until lentils are tender.

  3. 3

    You can eat the soup as is with the chunks of carrots, lentils and tomatoes or you can use a handheld immersion blender or regular blender to create a creamy soup. Sometimes I blend half and keep half chunky.

  4. 4

    Serve the soup with fresh cilantro, crushed red pepper and fresh lemon juice.

Notes

This recipe makes 6 cups of soup. This soup freezes very well if you have leftovers. You can use chicken broth instead of vegetable broth. If you want a bit thicker of a soup add 2-3 Tablespoons of tomato paste once the onion, garlic and carrots are cooked. Some other additions that are nice include quinoa or couscous, chickpeas, grilled chicken, butternut squash or zucchini.

Per serving

  • Carbs45 g
  • Protein16 g
  • Fat6 g
  • Fiber20 g

Also filed under

Vegetarian Mediterranean Soups

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