Go Back
Spicy Carrot and Red Lentil Soup Recipe
Ben Carraoli

Spicy Carrot and Red Lentil Soup Recipe

I recently made this spicy carrot and red lentil soup on a cool evening, and I can honestly say it warmed me from the inside out. The creamy texture, the gentle heat, and the rich sesame flavor made every spoonful comforting yet exciting. I love how simple ingredients can transform into something so bold and nourishing.
Print Recipe Pin Recipe
Total Time 45 minutes
Ingredients Method Notes

Ingredients
  

  • olive oil – 2 tablespoons
  • yellow onion diced – 1 medium
  • garlic cloves minced – 3 cloves
  • fresh ginger minced – 1 tablespoon
  • ground cumin – 1 teaspoon
  • red pepper flakes – ½ teaspoon or to taste
  • carrots chopped – 5 to 6 medium (about 4 cups)
  • red lentils rinsed – ½ cup
  • vegetable stock – 4 cups
  • Forms the body of the soup.
  • toasted sesame oil – 1 tablespoon
  • tamari or soy sauce – 1 tablespoon
  • fresh lime juice – 1 to 2 teaspoons
  • salt and black pepper – to taste
  • toasted sesame seeds – for garnish
  • fresh cilantro – for garnish

Method
 

  1. Start by heating olive oil in a large pot over medium heat. Add the diced onion and cook until soft and translucent. Stir in the garlic and ginger, letting them cook until fragrant.
  2. Add cumin and red pepper flakes at this stage. Toasting the spices in oil enhances their flavor. This builds the base of the soup.
  3. Stir in the chopped carrots and rinsed red lentils. Mix well so the vegetables are coated in the spices and aromatics. This ensures balanced flavor throughout.
  4. Pour in the vegetable stock and bring everything to a boil. Once boiling, reduce to a gentle simmer.
  5. Allow the soup to simmer for about 20–25 minutes. The carrots should be very tender and the lentils fully softened. Stir occasionally to prevent sticking.
  6. As the lentils cook, they naturally break down. This helps create a creamy consistency without needing dairy.
  7. Once everything is soft, remove the pot from heat. Use an immersion blender to blend the soup until smooth and velvety.
  8. If using a countertop blender, let the soup cool slightly before blending in batches. Always blend carefully to avoid spills.
  9. Return the blended soup to low heat. Stir in toasted sesame oil, tamari, and fresh lime juice.
  10. Taste and adjust salt, pepper, or spice as needed. These final additions brighten and balance the flavors.

Notes

  • I like to roast the carrots lightly before adding them to the pot. It gives the soup a slightly deeper, caramelized flavor.
  • I always taste before blending. Sometimes I add a pinch more salt to enhance sweetness.
  • I blend the soup thoroughly for a silky texture. A longer blend makes it extra smooth.
  • I drizzle extra sesame oil just before serving. It boosts the aroma beautifully.
  • I garnish generously with sesame seeds and fresh herbs because presentation truly enhances enjoyment.