Moroccan Carrot & Lentil Soup
Method
Build the Moroccan base: Heat the olive oil in a large pot over medium heat. Add the onion and carrots and cook for 5 minutes until beginning to soften. Add the garlic, cumin, coriander, paprika, turmeric, cinnamon and cayenne. Stir for 30 seconds until fragrant.
Simmer: Add the sweet potato, red lentils, chopped tomatoes and vegetable broth. Bring to a gentle boil, then reduce the heat and simmer for 22–25 minutes, stirring occasionally, until the lentils and vegetables are completely tender.
Blend: Blend approximately half of the soup with an immersion blender, leaving the remaining vegetables and lentils whole. This creates a thick, textured soup rather than a completely smooth purée.
Finish: Stir in the lemon juice and season with salt and black pepper. Taste and adjust the spices if needed.
Serve: Ladle into four bowls and finish with fresh cilantro and pumpkin seeds. Serve warm with an extra lemon wedge if desired.
Vegan option: Naturally vegan — no substitutions needed. For extra protein, add 60 g shelled edamame per serving or increase the red lentils by 40 g. Sweet carrots and lentils meet warming Moroccan spices in this colourful, deeply flavoured soup. Cumin, coriander, turmeric and cinnamon create aromatic depth, while lemon and fresh cilantro brighten the finished bowl. The partially blended texture makes it especially satisfying.
Nutrition Facts
Per serving
