Moroccan Spiced Red Lentil and Carrot Soup

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/4 teaspoon cayenne pepper
• 2 medium carrots, diced
• 1 cup red lentils, rinsed
• 4 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh cilantro for garnish

Steps

1. 1 Heat olive oil in a large pot over medium heat.
2. 2 Add onion and garlic, sauté until softened.
3. 3 Stir in cumin, coriander, turmeric, and cayenne, cooking for 1 minute.
4. 4 Add diced carrots and cook for 5 minutes.
5. 5 Stir in lentils, vegetable broth, diced tomatoes, and smoked paprika.
6. 6 Bring to a boil, then reduce heat and simmer until lentils and carrots are tender.
7. 7 Season with salt and pepper to taste.
8. 8 Use an immersion blender to partially blend soup for desired creaminess.
9. 9 Serve hot, garnished with fresh cilantro.

Equipment

• Large pot
• Immersion blender

Variations

• Add a handful of spinach or kale for extra greens.
• Include chickpeas for additional protein and texture.

Substitutions

• Use coconut milk instead of part of the broth for a richer flavor.
• Substitute sweet potatoes for carrots for a different sweetness.

Pairings

• Warm pita bread
• A crisp green salad with a lemon vinaigrette

Nutrition

Tips

• For a creamier texture, blend the soup until smooth.
• Adjust spice levels to your preference by tweaking the cayenne.

Storage

Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently.

Serving Suggestions

• Serve with warm crusty bread or a side of rice.
• Add a dollop of yogurt or a squeeze of lemon for extra flavor.

FAQ