It’s been cold and rainy for two days, so I had to make a pot of soup. This curried lentil and carrot soup is creamy, a little spicy and very filling.

When I make soup, I like to make a big batch to have leftovers in the fridge or freeze single servings for an easy meal. 

The great thing about this easy red lentil soup is that it’s made with pantry staples and warming spices like harissa, curry, turmeric and coriander, and finished with a burst of lemon. It’s like a hug in a bowl especially if you serve it with crispy chunky croutons.

The Good Things About This Soup

• Nourishing
• Comforting
• Creamy
• Healthy
• Satisfying
• And of course extremely delicious

Print Pin

Curried Lentil and Carrot Soup

Ingredients

• 2 tbsp avocado oil
• ½ onion, finely chopped
• 1 shallot, finely chopped
• 1 garlic clove, minced
• 1 tbsp harissa paste
• 1½ tsp yellow curry powder
• ½ tsp ground turmeric
• 1 tsp ground coriander
• 2 carrots, peeled and thinly sliced
• 1 cup dry red lentils, rinsed
• 5 cups low sodium vegetable broth
• 1 tsp salt
• ¼ cup tahini
• 1 tbsp fresh lemon juice
• Fresh herbs
• Pumpkin seeds

Instructions

• Heat oil in a large dutch oven over medium heat.
• Add chopped onions and shallot and cook until fragrant and softened.
• Stir in garlic, harissa paste, curry powder, turmeric and coriander and cook for about 2 minutes. 
Add carrots, stir and cook for a few minutes.
• Add lentils, vegetable broth and salt. Stir and bring to a boil. Cover and reduce heat to a gentle simmer. Cook until carrots are tender, about 30 minutes.
• Add tahini and stir to combine.
• Using a hand blender, blend the soup until smooth. If the soup is too thick, add ½ cup water.
• Stir in lemon juice.
• Serve with herbs, pumpkin seeds and crispy croutons.