Spicy Carrot and Red Lentil Soup (Vegan)

Welcome, dear friend. Today, we embark on a nourishing journey together, preparing a delightful Spicy Carrot and Red Lentil Soup (Vegan) that warms the heart and soul. This soup is more than just a meal; it is a comforting embrace, a gentle hug from the earth. Each spoonful is a reminder that we can create harmony within ourselves and find solace in nourishing ingredients. Let’s gather our ingredients and prepare a soup that nurtures our bodies, soothes our minds, and brings us together.

Why This Spicy Carrot and Red Lentil Soup (Vegan) Brings Comfort and Nourishment

In this chaotic world, we often forget to pause and breathe. The vibrant orange of the carrots-full of beta-carotene- offers a burst of joy, while the red lentils provide gentle protein, inviting balance into our lives. The spices, alive with warmth, awaken our senses and nurture our well-being. They remind us of the love and care that can be infused into our cooking, creating a sanctuary within our kitchens and on our tables.

Step By Step How to Prepare Spicy Carrot and Red Lentil Soup (Vegan)

Set a large soup pot over medium heat. As the warmth begins to rise, add the cumin and coriander seeds to the pot. Toast the seeds gently, stirring them often, until they are fragrant this usually takes about 45 seconds to a full minute. The aroma will be a gentle whisper of warmth and comfort. Dump the toasted seeds onto a small plate and allow them to cool completely before grinding them into a powder in a spice grinder. Set this ground spice mixture aside.

Return the pot to the stove over medium heat and pour in the olive oil with love. Swirl the oil around to coat the bottom of the pot, then add the chopped onions. Listen as they sizzle softly, embracing the tranquility of cooking. Lower the heat if necessary and allow the onions to soften and turn translucent, stirring occasionally for about 7-8 minutes.

Next, add the ground cumin and coriander to the pot, along with the ground chillies, stirring together with the onions. The colors and aromas will dance together beautifully. Cook for one full minute, letting these flavors meld. Then, lovingly add the minced garlic and ginger. Keep stirring until the garlic becomes fragrant, which should take about one minute.

Now it’s time to introduce the carrots. Add them to the pot alongside big pinches of salt and pepper. Stir the carrots gently, coating them in the aromatic spices and sautéed onions. Add the rinsed red lentils to the pot, stirring once more to combine. Finally, pour in the vegetable stock, stirring to unite these wonderful ingredients.

Bring this nourishing mixture to a boil, then lower the heat to a gentle simmer. Allow it to simmer uncovered, stirring occasionally, until the carrots are quite soft—this usually takes about 30 minutes. As you wait, take a deep breath and let the aromas fill your space, calming your spirit.

When the time is right, carefully ladle the broth-y mixture into the pitcher of an upright, vented blender. To this, add the tahini, sesame oil, and Tamari. Close the lid securely and slowly increase the blender’s speed to high. You may need to add a few splashes of water to help it blend smoothly. Purée until you have a velvety, comforting soup.

Pour this smooth mixture back into the pot. Here, you can choose to leave the soup as it is or add some water for a more fluid texture. I love a touch of fluidity in my pureed soups, so I often add about two cups of water at this point. Bring the soup back to a gentle boil, stirring often as you do. Just before serving, stir in the lemon or lime juice for a refreshing brightness.

Take a moment to taste your creation and adjust the seasonings to your liking. It might call for a little more lemon or lime, or perhaps some extra pepper. Adjust until it sings just for you. Serve with love, perhaps topping with chopped cilantro, a drizzle of tahini, chili oil, and delicate sesame seeds.

Wholesome Ingredients You’ll Need

To create this loving soup, gather the following ingredients:

• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• 2 tablespoons olive oil
• 1 medium yellow onion, chopped
• 1 teaspoon ground chillies or chili flakes (I used Diaspora Co.’s ground Kashmiri chillies)
• 2 cloves garlic, minced
• 2-inch piece of ginger, peeled and minced
• 1 ½ 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

How to Serve Spicy Carrot and Red Lentil Soup (Vegan) with Intention

When serving this soup, take a moment to breathe in the fragrance before lifting your spoon. Each bowl can be a canvas for creativity consider garnishing with fresh herbs, a sprinkle of seeds, or a swirl of tahini. Invite your loved ones to gather around, sharing not only this lovely soup but stories and laughter, creating warmth and connection.

How to Store Spicy Carrot and Red Lentil Soup (Vegan) the Right Way

Should you have leftovers (though they may be hard to resist), store your soup in an airtight container in the refrigerator. It will keep well for about three to five days. You can also freeze it for longer storage just remember to leave some space in your container for expansion. To reheat, gently warm on the stove, stirring lovingly until heated through.

Mama Lila’s Helpful Tips

Cooking is a journey, and each step brings us closer to understanding and nurturing ourselves. Here are a few gentle reminders:

• Toasting your spices brings out their natural essence; don’t skip this step.
• Taste as you go; cooking is an intuitive process.
• Feel free to adjust spices and acidity to your personal preference.
• This soup can also be enjoyed with a sprinkle of fresh herbs or a dollop of yogurt for a creamy finish if you’re not strictly vegan.

Peaceful Variations to Explore

This soup is a comforting base for creativity. Consider adding in greens like spinach or kale toward the end of cooking for added nutrition. You can also introduce different spices like turmeric for a golden hue or add a hint of coconut milk for creaminess. The possibilities are endless, and every variation can be a delightful surprise.

Discover More Nourishing Recipes

Head over to our Recipe Trends page and uncover a world of fresh, plant-forward ideas that fit right into your daily routine. From vibrant seasonal flavors to calming, wholesome dishes, each recipe is designed to spark inspiration and bring a sense of balance to your kitchen. Find comfort, joy, and connection in every meal while exploring what’s trending right now.

Spicy Carrot and Red Lentil Soup

This vegan soup is a comforting and nourishing dish that combines the warmth of spices with the heartiness of carrots and lentils.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 4 servings

Course: Main Course, Soup

Cuisine: Healthy, Vegan

Calories: 250

Ingredients Method Nutrition Notes

Ingredients

  

1x2x3x?

Spices

• 1 teaspoon cumin seeds Freshly toasted for enhanced flavor
• 1 teaspoon coriander seeds Freshly toasted for enhanced flavor
• 1 teaspoon ground chillies or chili flakes Use Kashmiri chillies for a milder heat

Base Ingredients

• 2 tablespoons olive oil For sautéing
• 1 medium yellow onion, chopped Adds sweetness and depth
• 2 cloves garlic, minced For flavor
• 2 inches ginger, peeled and minced For warmth
• 1.5 lbs carrots, scrubbed and chopped Base ingredient for the soup
• Salt and pepper to taste Seasoning

Main Ingredients

• 0.5 cup split red lentils, rinsed Provide protein and texture
• 5 cups vegetable stock For the soup base

Finishing Touches

• 0.25 cup tahini Adds creaminess
• 1.5 teaspoons toasted sesame oil For flavor
• 1 teaspoon Tamari soy sauce Ensure it’s gluten-free if needed
• 2 teaspoons lemon or lime juice For brightness

Method

 

Preparation

1. Toast the cumin and coriander seeds in a medium heat pot for about 45 seconds to 1 minute until fragrant.
2. Cool the seeds and grind them into a powder using a spice grinder.
3. In the same pot, heat olive oil over medium heat and add chopped onions; sauté until soft and translucent for 7-8 minutes.
4. Add the ground cumin, coriander, and ground chillies, and cook for one minute.
5. Stir in minced garlic and ginger, cooking until fragrant for about one minute.
6. Add chopped carrots, salt, and pepper; gently stir to coat.
7. Add the rinsed red lentils and stir to combine.
8. Pour in the vegetable stock, stir, and bring to a boil.

Cooking

1. Reduce heat to a simmer and cook uncovered for approximately 30 minutes until carrots are soft.
2. Transfer the soup to a blender and add tahini, sesame oil, and Tamari; blend until smooth.
3. Return the blended soup to the pot, adding water if a thinner texture is desired and bring back to a boil.
4. Just before serving, stir in lemon or lime juice to taste.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 40gProtein: 10gFat: 7gSaturated Fat: 1gSodium: 500mgFiber: 15gSugar: 5g

Notes

This soup is a canvas for creativity—garnish with fresh herbs, seeds, or a swirl of tahini for variety.

Tried this recipe?

Let us know how it was!

Common Questions About Spicy Carrot and Red Lentil Soup (Vegan)

Gather your ingredients, dear friend, and let’s create this beautiful soup together. Embrace each step as a moment of mindfulness and love, for in the kitchen, we find healing and nourishment waiting just for us.