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    Home » Recipes » Spiced Carrot and Lentil Soup

    Spiced Carrot and Lentil Soup

    Published: September 12, 2019, Modified: September 12, 2019, By: Michelle Alston

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    Jump to Recipe

    Spiced Carrot and Lentil Soup, warming and filling, packed with flavour and so tasty. Perfect for a cosy lunch or supper.

    Carrot and lentil soup with crusty bread, Greek Yoghurt and chopped coriander
    Jump to:
    • How to Make Spiced Carrot and Lentil Soup:
    • Tips for Making your Best Ever Spiced Carrot and Lentil Soup:
    • Serving, Storing and Freezing
    • Spiced Carrot and Lentil Soup

    This spiced carrot and lentil soup is like a lovely hug in a bowl! Cosy, warming, filling and easy to make, it's the perfect soup for chilly Autumn days. Packed with warming spices like garam masala and cumin and with a gentle hint of chilli this soup is a treat for the senses. I love the aroma that fills my kitchen when I make this!

    step by step process for making scarrot and lentil soup

    How to Make Spiced Carrot and Lentil Soup:

    1. Start by sweating the onion and celery, heat the oil in a large saucepan then add the chopped onion and celery. Cook these for about 10 minutes stirring often so the onion doesn't burn! Then add the garlic, the chopped cilantro/coriander stems and the spices and cook for just a minute, giving the pot a good stir.
    2. Next, add the chopped carrots and stir everything together. Pour in the chopped tomatoes and the vegetable stock and stir everything together.
    3. Now add the lentils, simply drop them into the soup. Pop a lid on the saucepan, reduce the heat and simmer for about 30 minutes.
    4. The soup is done once the carrots are tender and the lentils are cooked. Blend the soup with a hand-held blender until it is smooth. Serve it with a good dollop of Greek yoghurt and crusty bread.
    carrot and lentil soup

    Tips for Making your Best Ever Spiced Carrot and Lentil Soup:

    • I use large orange carrots for this, they are always peeled for this recipe. When buying carrots make sure they are firm to the touch and are bright orange in colour. The skin should smooth skin. Avoid any carrots that are limp or black near the tops.
    • Red split lentils are a great choice for this soup. They are a store cupboard ingredient and are really cheap. You could use canned green lentils if you like, just be aware the colour 0f the soup may be different. If you want to use Puy lentils I would blend the soup first then add the lentils and cook until they are hot.
    • I make my vegetable stock using a low sodium vegan vegetable bouillon. Any premade stock will do but I would try and keep it low sodium and double-check the packet to make sure it is vegetarian/vegan.
    • What is Garam Masala? Garam masala is a blend of ground spices used in Indian cuisine. The spices for garam masala are usually toasted to bring out more flavour and aroma. You should find it in the spice section of your local supermarket. If you can't find it you can make your mix, you can find a recipe for that here.
    Carrot and lentil soup with crusty bread, Greek Yoghurt and chopped coriander

    Serving, Storing and Freezing

    We usually have this for lunch, but it's filling enough that I've had it for dinner too. Just serve it with some good crusty bread and a dollop of Greek Yoghurt and you're done! If you have any leftover just pop it in the fridge once it has cooled, it will keep for 3 days, reheat it on the hob. You can freeze this soup too if you want, once it's cooled pour the soup into freezer-friendly bags or containers and freeze. It will keep for up to 3 months. Defrost it in the fridge overnight then reheat it on the hob until it is piping hot.

    More Tasty Soups You May Enjoy:

    • Spicy Cauliflower Soup
    • Autumn Squash Soup
    • Creamy Broccoli & Cauliflower Soup
    • Spiced Carrot and Coriander Soup
    • Vegan Potato and Leek Soup
    • Vegetarian Tortellini Soup
    • Slow Cooker Lentil Soup
    Carrot and lentil soup with crusty bread, Greek Yoghurt and chopped coriander

    Spiced Carrot and Lentil Soup

    Spiced Carrot and Lentil Soup is a warming filling soup, packed with flavour. Perfect for a cosy lunch or supper.
    5 from 23 votes
    Print Pin Rate
    Course: Lunch
    Cuisine: Vegetarian
    Prep Time: 10 minutes
    Cook Time: 45 minutes
    Servings: 6
    Calories: 112kcal
    Author: Michelle Alston

    Ingredients

    • 1 tablespoon olive oil
    • 1 medium white onion (195g) finely chopped
    • 1 stalk of celery finely chopped
    • 2 cloves of garlic minced
    • A small handful of fresh cilantro/coriander leaves removed and stems finely chopped
    • 1 heaped tsp Garam Masala
    • 1 heaped tsp ground cumin
    • ¼ teaspoon dried red chilli flakes
    • 3 large carrots (.92lb/415g) topped and tailed, peeled then roughly chopped
    • 1 14.5 oz can of diced tomatoes / 1 x 400g can of chopped tomatoes (UK)
    • 4 cups of vegetable stock (900ml)
    • ¾ cup of red split lentils (100g)
    • ¼ teaspoon sea salt
    • ¼ teaspoon freshly ground black pepper
    • Greek yoghurt and cilantro leaves to serve
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    Instructions

    • Heat 1 tablespoon of olive oil in a large saucepan. Add the chopped onion and celery and cook for about 10 minutes, stirring occasionally. Add 2 cloves of minced garlic the chopped cilantro/coriander stems along with ¼ teaspoon of dried red chilli flakes, 1 heaped teaspoon each of Garam Masala and ground cumin. Stir well and cook for just one minute, any longer and the spices will burn.
    • Add the chopped carrots and pour in the chopped tomatoes and the vegetable stock.
      Stir everything together then add the lentils. Stir well, reduce the heat and simmer, covered, for about 30 minutes. The soup is ready once the carrots are tender and the lentils are cooked.
    • Blend the soup with a hand-held blender until it is smooth. Finely chop the cilantro/coriander leaves.
      Serve it with a good dollop of Greek yoghurt, chopped cilantro/coriander and some good crusty bread.

    Notes

    1. Nutritional Information - information listed is approximate and is calculated using an online nutrition tool. It does not include Greek yoghurt or bread. If you want to reduce the calories in this then you could swap the olive oil for a couple of sprays of olive oil. You could also use fat-free Greek yoghurt as a topping.
    2. Carrots - I use large orange carrots for this, they are always peeled for this recipe.
    3. Lentils - Red split lentils are a great choice for this soup. They are a store cupboard ingredient and are really cheap. You could use canned green lentils if you wish, please be aware that the colour of the soup may be different to that pictured of you use green lentils. If you want to use Puy lentils I would blend the soup first then add the lentils and cook until they are hot.
    4. Stock - I make my vegetable stock using a low sodium vegan vegetable bouillon. Any premade stock will do but I would try and keep it low sodium and double-check the packed to make sure it is vegetarian/vegan.
    5. Can I make it Gluten-Free? Yes, just make sure the stock you use is gluten-free.
    6. Is it Vegan? Yes, the soup itself is vegan, I haven't categorized it as vegan as I have included Greek yoghurt as a topping.
    7. Can I Freeze this Soup? Yes, leave the soup to cool then transfer it to freezer-friendly bags or containers. Label the containers then pop in the freezer. Defrost the soup overnight in the fridge then reheat on the hob until piping hot.

    Nutrition

    Calories: 112kcal | Carbohydrates: 17.8g | Protein: 5.6g | Fat: 2.8g | Saturated Fat: 0.4g | Sodium: 185mg | Potassium: 453mg | Fiber: 2.8g | Sugar: 5g | Calcium: 41mg | Iron: 2mg
    Did you Make this Recipe? Save it Today!Mention me on Instagram at @thelastfoodblog or tag #thelastfoodblog!
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    Reader Interactions

    Comments

    1. Emmie Rose

      January 23, 2022 at 6:49 pm

      5 stars
      I didn't have any spices and couldn't get to shops (closed here on a Sunday in Germany) so I used some curry paste instead and was still so delicious. Thank you for this heart warming winter soup recipe.

      Reply
      • Michelle Alston

        January 26, 2022 at 11:51 am

        Hi Emmie Rose, I'm so glad you enjoyed it 🙂

        Reply
    2. Susan Fenwick

      September 07, 2021 at 2:44 pm

      5 stars
      Love this soup! Perfect combination of flavours..wonderful on a chilly day with a side of naan!

      Reply
      • Michelle Alston

        September 13, 2021 at 2:00 pm

        Hi Susan, I'm so glad you loved it! It's one of my favourites 🙂

        Reply
    3. John Young

      January 08, 2021 at 12:08 am

      5 stars
      lovely, and easy to make. Thanks for sharing

      Reply
      • Michelle Alston

        January 08, 2021 at 10:57 am

        Thanks John, I'm so glad you enjoyed it.

        Reply
    4. Lucas Domansky

      December 15, 2020 at 6:01 pm

      5 stars
      Phenomenal recipe for those cold winter months,

      It's nice even without the cream or yogurt

      I also add yellow split peas and also sometimes choped smoked bacon then garnish with table spoon of piripiri sauce for those who like it extra hot 🙂

      Reply
      • Michelle Alston

        December 16, 2020 at 12:44 pm

        Hi Lucas, thanks so much! I'm so glad you liked it 🙂

        Reply
    5. L

      November 07, 2020 at 3:45 pm

      Hello

      Could I use double cream instead of Greek yoghurt?!

      Thanks

      Reply
      • Michelle Alston

        November 07, 2020 at 5:44 pm

        Hi, the Greek yoghurt is just a topping so you could absolutely add some double cream instead.

        Reply
    6. Karen Leeson

      November 04, 2020 at 6:27 pm

      5 stars
      Really enjoyed the Spiced Carrot and Lentil Soup recipe. Tastes even better if left overnight before blending!
      Didn't add the coriander or the greek yoghurt but will do next time.
      Great simple tasty soup for autumn and winter.

      Reply
      • Michelle Alston

        November 05, 2020 at 9:15 am

        Hi Karen, thank you so much. I'm so glad you enjoyed it.

        Reply
    7. Alyssa

      September 30, 2020 at 8:33 am

      Do you think this could be made in a slow cooker? Sounds wonderful!

      Reply
      • Michelle Alston

        September 30, 2020 at 12:42 pm

        Hi Alyssa, I haven't made this is a slow cooker but I imagine it would work really well. Just make sure you rinse the lentils before you add them to the slow cooker. I would add them at the same time as you add the vegetables. I hope that helps x

        Reply
    8. Marie

      June 13, 2020 at 4:24 pm

      5 stars
      Just made and eaten this. Delicious, loved the spices , thanks

      Reply
      • Michelle Alston

        June 14, 2020 at 11:17 am

        Hi Marie, you're so welcome! I'm really glad you liked it 🙂

        Reply
    9. Denisse Salinas

      September 14, 2019 at 1:19 pm

      5 stars
      Carrot and lentils -a match made in heaven. Sweet, nutty and creamy. Without the proper spices, veggie soups can be a bit bland but your mixture sounds so heavenly - I cannot wait to try!

      Reply
    10. Natalie

      September 14, 2019 at 12:46 pm

      5 stars
      Looks so creamy and comforting! Perfect for upcoming winter. Pinning for later ♥

      Reply
    11. Annie @ Annie's Noms

      September 14, 2019 at 12:36 pm

      5 stars
      This looks so hearty and delicious!! Homemade soup is just the ticket as the weather turns colder!

      Reply
    12. Veena Azmanov

      September 14, 2019 at 10:40 am

      5 stars
      A creamy, healthy and delicious Dinner option.

      Reply
    13. Jeannette (Jay Joy)

      September 14, 2019 at 8:23 am

      5 stars
      This bowl of spiced carrot and lentil soup looks so colourful. I bet that the Greek yoghurt makes this even better!

      Reply
    14. Jacqueline Debono

      September 14, 2019 at 7:10 am

      5 stars
      I love the colour and the flavour combination in this spiced carrot and lentil soup. Fabulous warming winter soup!

      Reply

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