Name: Spicy Carrot and Red Lentil Soup
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: fusion
Ingredients: 1 teaspoon cumin seeds; 1 teaspoon coriander seeds; 2 tablespoons olive oil; 1 medium yellow onion, chopped; 1 teaspoon ground chilies or chili flakes (e.g., Kashmiri chilies); 2 cloves garlic, minced; 2-inch piece of ginger, peeled and minced; 1½ lbs carrots, scrubbed and chopped; Sea salt and ground black pepper, to taste; ½ cup split red lentils, rinsed; 5 cups vegetable stock; ¼ cup tahini; 1½ teaspoons toasted sesame oil; 1 teaspoon Tamari soy sauce; 2 teaspoons lemon or lime juice; Chopped cilantro; Drizzles of tahini or chili oil; Sesame seeds; Crusty bread

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Let’s talk about comfort food, shall we? But not just any comfort food—this Spicy Carrot and Red Lentil Soup is the kind of dish that hugs you from the inside. It’s vibrant, nourishing, and full of bold flavors that dance on your taste buds with every spoonful. Picture this: rich, earthy carrots blending perfectly with creamy lentils, all wrapped in a warm, spicy broth that’s just the right amount of heat. It’s the kind of soup you’ll crave on a chilly day, and let me tell you, once you make this, it might just become your go-to for those cozy nights in. Trust me, this one’s a winner!

Why You’ll Love Spicy Carrot and Red Lentil Soup

There’s so much to love about this soup—it’s a game-changer. It’s perfect for any occasion, and here’s why it’s a favorite:

Versatile: Whether you’re craving a light lunch, a hearty dinner, or need something to meal prep for the week, this soup fits the bill. You can easily adjust the heat level and even add in extra veggies or protein to make it your own.
Budget-Friendly: The ingredients are simple and easy to find, making this an affordable meal that still feels like a treat. You probably already have most of them in your pantry!
Quick and Easy: This soup comes together in less than an hour, with minimal prep time. It’s a straightforward recipe, so even if you’re not the most experienced cook, you’ll feel like a pro.
Customizable: Want it spicier? Add more chili flakes. Need it milder? Cut back on the heat and let the natural sweetness of the carrots shine through. It’s totally up to you.
Crowd-Pleasing: It’s a big hit with both adults and kids alike. The balance of spice and sweetness makes this soup a true crowd-pleaser. And the best part? It’s one of those dishes everyone will want seconds of.

Ingredients

This soup is packed with flavor and made with ingredients that are easy to find. Here’s a breakdown of what you’ll need:

Carrots: Sweet, earthy, and full of color, carrots are the base of this soup, providing a natural sweetness that pairs beautifully with the spices.
Red Lentils: These little legumes cook quickly and add a wonderful creaminess to the soup once blended. They’re also packed with protein and fiber, making this soup both hearty and healthy.
Onion: A classic starter for any soup, onions give a savory depth of flavor that creates the perfect foundation for the dish.
Garlic: Aromatic and savory, garlic takes this soup to the next level by infusing the broth with rich, comforting notes.
Ginger: Fresh ginger adds a warming, zesty kick that balances the sweetness of the carrots and the heat from the spices.
Spices: A mix of cumin, coriander, and smoked paprika brings depth and warmth to the soup. Add chili flakes for an extra punch of heat if you like it spicy.
Vegetable Broth: This adds the perfect amount of liquid and flavor to the soup, making it a comforting, soothing bowl of goodness.
Coconut Milk: A splash of coconut milk makes the soup creamy and smooth, with a subtle sweetness that pairs perfectly with the spices.
Lime: A squeeze of lime juice at the end brightens the whole dish, giving it a fresh, zesty finish that cuts through the richness of the coconut milk.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Let’s get cooking! Here are the simple steps to make this delicious soup:

Sauté the Aromatics: In a large pot, heat a bit of oil over medium heat. Add the chopped onion and cook for about 5 minutes until soft and golden. Then, add the garlic and fresh ginger, cooking for another minute until fragrant.

Add the Spices: Sprinkle in the cumin, coriander, smoked paprika, and chili flakes (if using). Stir everything together for about 30 seconds, letting the spices release their warm, aromatic flavors.

Cook the Carrots and Lentils: Add the chopped carrots and red lentils to the pot, stirring to coat them in the spice mixture. Pour in the vegetable broth, bring the soup to a boil, and then reduce to a simmer. Let it cook for about 25-30 minutes, or until the carrots and lentils are tender.

Blend the Soup: Once everything is nice and soft, use an immersion blender to blend the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup to a regular blender in batches. Be sure to let it cool slightly before blending to avoid any splashes.

Add Coconut Milk: Stir in the coconut milk for that creamy, dreamy texture. Let the soup simmer for a few more minutes to blend the flavors together.

Finish with Lime: Remove the soup from heat and squeeze in the juice of one lime. This adds a lovely burst of brightness that brings all the flavors together.

Serve and Enjoy: Ladle the soup into bowls and enjoy! Garnish with a little extra chili flakes or fresh herbs like cilantro if you like. It’s the perfect dish to curl up with.

Nutrition Facts

Servings: 4
Calories per serving: 320

Preparation Time

Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

How to Serve Spicy Carrot and Red Lentil Soup

This soup is amazing all on its own, but here are a few ideas to make it even more special:

Crusty Bread: Serve with some warm, crusty bread for dipping. A slice of sourdough or a fluffy baguette works wonders.
Salads: Pair with a light, refreshing salad, such as a cucumber and tomato salad, to balance out the richness of the soup.
Toppings: Top your soup with a dollop of Greek yogurt or a sprinkle of fresh herbs like cilantro or parsley for extra flavor.
Grilled Cheese: For an ultimate comfort food combo, enjoy your soup with a grilled cheese sandwich—perfect for dunking!

Additional Tips

Here are some extra tips to help you get the most out of this recipe:

Prep Ahead: You can chop the vegetables and measure out your spices the night before to make cooking even quicker.
Spice It Up: If you love a spicy kick, don’t be shy with the chili flakes or add a chopped fresh chili. It’ll make the soup sizzle with flavor!
Make it Vegan: This soup is naturally vegan, but if you want to add a little extra richness, you could top it with a swirl of non-dairy yogurt or a few toasted nuts.
Storage Tips: Store leftovers in an airtight container in the fridge for up to 4 days. This soup tastes even better the next day as the flavors develop!
Freezer-Friendly: You can freeze this soup for up to 3 months. Just let it cool, then store it in a freezer-safe container. Thaw it overnight in the fridge and reheat before serving.

FAQ Section

Q1: Can I use yellow lentils instead of red lentils?
A1: Absolutely! Yellow lentils will work, but keep in mind they might take a little longer to cook and might not break down as smoothly as red lentils.

Q2: Can I make this soup ahead of time?
A2: Yes! This soup actually tastes even better the next day as the flavors meld together. Simply store it in the fridge and reheat when ready to serve.

Q3: How do I store leftovers?
A3: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or in the microwave.

Q4: Can I freeze this soup?
A4: Yes, this soup freezes well! Let it cool completely, then transfer to a freezer-safe container. Freeze for up to 3 months and reheat when ready.

Q5: What’s the best way to reheat this soup?
A5: Reheat on the stovetop over low heat, stirring occasionally. You can also use the microwave, heating in 30-second intervals until warmed through.

Q6: Can I add other vegetables to this soup?
A6: Yes! Feel free to add extra veggies like potatoes, parsnips, or even spinach. Just adjust the cooking time if needed.

Q7: How do I make this soup spicier?
A7: Add more chili flakes, or toss in some fresh chopped chilies. You can also experiment with a pinch of cayenne pepper or hot sauce.

Q8: Can I make this soup creamier?
A8: If you want an extra creamy texture, you can add more coconut milk or even blend in a small potato to thicken the soup.

Q9: Can I make this soup without a blender?
A9: Yes! If you prefer a chunkier texture, you can skip blending the soup and just mash the lentils and carrots with a potato masher for a heartier consistency.

Q10: Can I double the recipe?
A10: Yes, you can double the recipe to make a larger batch. Just make sure to use a big enough pot to accommodate all the ingredients!

Conclusion

And there you have it—your perfect Spicy Carrot and Red Lentil Soup! It’s a bowl of warmth, comfort, and flavor that’s sure to brighten any chilly day. Whether you’re craving something nourishing for lunch or dinner, or want a make-ahead meal that gets better with time, this soup is just what you need. I hope it becomes one of your favorites too—enjoy every spoonful!