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Moroccan spiced carrot lentil soup with fresh cilantro toasted cumin and soft lentils in white bowl on gray countertop

Moroccan Spiced Carrot Lentil Soup

4.60 from 5 votes
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Servings: 8 servings
Course: Soup
Cuisine: Moroccan
Calories: 230
Ingredients Equipment Method

Ingredients
  

Group 1
  • 2 tablespoons olive oil
  • 0.5 medium sweet onion chopped
  • 3 cloves garlic minced
  • 2 cups carrots chopped or about 4 medium carrots, peeled and chopped
  • 1 teaspoon cumin
  • 1 teaspoon turmeric
  • 2 teaspoons coriander
  • 0.5 teaspoon paprika
  • 0.25 teaspoon cinnamon
  • 2 cups red lentils rinsed until water runs clear
  • 1-15 ounces can diced tomatoes
  • 4 cups vegetable broth
  • Salt and pepper to taste

Equipment

  • Large pot
  • Immersion blender

Method
 

Instructions
  1. Heat olive oil in a large pot over medium heat. Add onion and garlic, cooking until softened.
  2. Add carrots, cumin, turmeric, coriander, paprika, and cinnamon to the pot. Cook for 5 minutes, stirring occasionally.
  3. Stir in lentils, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat and let simmer for 30 minutes or until lentils are tender.
  4. Use an immersion blender to blend the soup until smooth. Season with salt and pepper to taste.