This time of the year, I start to slow down with making loads of soups and stews and start to work in a lot more meals featuring fresh fruits and vegetables. However, I live in Wisconsin, so I'm not really putting the brakes on those slow simmering dishes until some time in May. But I do tend to make smaller batches less frequently. This delightfully spiced lentil and carrot soup makes a mere six cups and it absolutely fantastic on its own or alongside your favorite sandwich or salad.
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You can tweak the kind of onions used in this soup, but I'd steer clear of much else. I really love it and it makes me happy. If you like things a bit hotter, add about a half teaspoon of crushed red pepper with the other spices and enjoy. I like to sprinkle the top of my bowl of soup with some crushed red pepper, minced sautéed garlic, and sesame seeds. Since I tend to blend this one until creamy, it's nice to add a bit of texture back in at the table.
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I'm very much a fan of serving this soup alongside a warm panini sandwich. Since it's the epitome of simple food that's perfect for the culinary gap between seasons, a warm sandwich for dipping into a creamy, spicy soup that's packed with so much flavor pairs equally well with a cold windy day that has you inside wrapped in a blanket or a warm sunny one that has you out walking the dog a bit longer than usual. However your day turns out, enjoy the part this delightful soup plays in it!
Moroccan Lentil & Carrot Soup
- 2 tablespoons olive oil
- ½ medium sweet onion, chopped
- 3 garlic cloves, minced
- 2 cups chopped carrots
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 2 teaspoons coriander
- ½ teaspoon smoked paprika
- ¼ teaspoon cinnamon
- 2 cups red lentils
- 1-15 oz can diced tomatoes
- 4 cups vegetable broth
- Salt and pepper, to taste
Heat the olive oil in a stock pot over medium heat. Sauté the onion and garlic until soft, about 2 minutes. Add the spices and continue to sauté for about 4 minutes. Add the carrots and sauté until the carrots are tender, about 10 minutes.
Add the vegetable broth, diced tomatoes, and lentils; stir to combine. Simmer on low heat for 20 minutes, or until lentils are tender.
Use a handheld immersion blender or regular blender to create a creamy soup or serve it as is for a chunky version.
- Yields: 6 (1 cup) servings
- Preparation Time: 40 minutes