Moroccan Carrot Lentil Soup

$- 2 tablespoons extra virgin olive oil - 1 large onion, finely diced - 3 garlic cloves, minced - 2 teaspoons ground cumin - 1 teaspoon ground coriander - 1 teaspoon ground cinnamon - 1/2 teaspoon cayenne pepper (adjust according to your spice preference) - 4 large carrots, peeled and cut into bite-sized pieces - 1 cup red lentils, thoroughly rinsed and drained - 6 cups vegetable broth - 1 tablespoon fresh lemon juice - Sea salt and freshly ground black pepper, to taste - Fresh cilantro or parsley, chopped, for garnish - Optional: A generous dollop of Greek yogurt, for serving Each ingredient plays a key role in creating the rich flavors of this soup. - Extra virgin olive oil adds healthy fats and depth of flavor. - Onion brings sweetness and a savory base to the soup. - Garlic adds a fragrant kick that enhances the taste. - Ground cumin and ground coriander provide warmth and earthiness. - Ground cinnamon adds a touch of sweetness and spice. - Cayenne pepper gives the soup a little heat; you can adjust it as you like. - Carrots add sweetness and texture, making each bite satisfying. - Red lentils thicken the soup and provide protein. - Vegetable broth forms the soup’s main liquid, adding flavor. - Fresh lemon juice brightens the soup, balancing its richness. - Sea salt and black pepper enhance all the flavors. - Cilantro or parsley adds freshness as a garnish. - Greek yogurt (optional) can add creaminess to each bowl. With these ingredients, you create a soup that is both flavorful and nourishing. Each bite warms the heart and satisfies the soul. {{ingredient_image_2}} Start by heating the olive oil in a large pot over medium heat. This oil adds flavor and helps cook the soup. Once the oil is hot, add the finely diced onion. Sauté it for about five minutes. You want the onion to turn soft and see-through. Then, add the minced garlic. Cook it for one more minute. Stir often, so it does not burn. The garlic will smell great. Next, sprinkle in the ground cumin, coriander, cinnamon, and cayenne pepper. Stir this mix for one to two minutes. This toasting step makes the spices even more fragrant. Now it’s time to add the main ingredients. Toss in the chopped carrots and rinsed red lentils. Stir everything well so the lentils and carrots soak up the spice mix. After that, pour in the vegetable broth. Bring this mixture to a rolling boil. Once it boils, lower the heat and let the soup simmer. Cover the pot with a lid. This helps keep the moisture in. Let the soup simmer for about 25 to 30 minutes. You want the lentils and carrots to become soft and easy to mash. After cooking, take the pot off the heat. Use an immersion blender to puree the soup until smooth. If you don’t have one, carefully transfer the soup to a traditional blender in batches. Blend it until you reach the consistency you like. Finally, stir in the fresh lemon juice. Season the soup with sea salt and black pepper to taste. Your Moroccan carrot lentil soup is now ready to serve! To make this Moroccan carrot lentil soup just right, adjust the spices to match your taste. If you like more heat, add more cayenne pepper. Start with half a teaspoon, then taste and add more if needed. For a milder flavor, reduce the cayenne. Texture is key too. You want the lentils and carrots soft enough to blend. Cook them until they are tender. If you prefer a chunky soup, blend just half of it. This gives you a nice mix of creaminess and texture. Using the right tools makes cooking easier. A large pot is a must for sautéing the onions and garlic. A wooden spoon helps stir the soup and keep it from sticking. For blending, an immersion blender is great. It lets you blend right in the pot. If you don’t have one, a regular blender works too. Just be careful, and blend in batches. Also, keep a towel handy to cover the lid. This helps avoid splatters. With these tips, your Moroccan carrot lentil soup will be flavorful and smooth. Enjoy the process! Pro Tips Adjust the Spice Level: If you prefer a milder soup, reduce the amount of cayenne pepper or omit it altogether. You can always add more spice later! Use Fresh Spices: For the best flavor, use fresh spices. If your spices have been in your pantry for a while, consider replacing them for an aromatic boost. Texture Preference: Blend the soup to your desired consistency. For a chunkier soup, blend only half and leave the rest unblended for added texture. Garnish Wisely: Fresh herbs like cilantro or parsley add a vibrant finish. If you don’t have either, consider using a sprinkle of paprika or a squeeze of lime for brightness. {{image_4}} If you want to switch up the lentils in your Moroccan carrot lentil soup, try using green or brown lentils. They add a different texture and flavor. You can also use split peas or chickpeas for a tasty twist. For veggies, sweet potatoes or butternut squash work well. They bring a nice sweetness that complements the spices. For a dairy-free or vegan option, skip the Greek yogurt. Instead, use coconut yogurt or a splash of coconut milk for creaminess. You can also add nutritional yeast for a cheesy flavor without dairy. To boost the flavor, consider adding more spices. A pinch of nutmeg or turmeric adds warmth and depth. Fresh herbs like mint or dill can brighten the soup. Feel free to mix in some fresh ginger for an extra zing. For added protein, toss in cooked quinoa or shredded chicken. These options make the soup heartier and more filling. You could also stir in some spinach or kale for extra greens. This keeps the soup vibrant and packed with nutrients. You can store Moroccan carrot lentil soup in the fridge for about 4 to 5 days. Make sure to let the soup cool down first. Then, transfer it to an airtight container. This will keep it fresh and safe to eat. When you are ready to enjoy it again, just take it out and reheat it on the stove or in the microwave. Freezing the soup is a great option if you want it to last longer. First, let the soup cool completely. Then, pour it into freezer-safe bags or containers. Leave some space at the top because liquids expand when they freeze. When you want to eat it, thaw the soup overnight in the fridge. To reheat from frozen, place the soup in a pot over medium heat. Stir it often until it warms up. You can also use the microwave, but make sure to check it every few minutes. Enjoy your warm, comforting soup! Yes, you can make this soup ahead of time. The flavors deepen after sitting. To prepare, follow the recipe and let the soup cool. Store it in an airtight container in the fridge for up to three days. If you want to save it longer, freeze it for up to three months. Just be sure to let it cool completely before freezing. When ready to eat, reheat it gently on the stove. Add a splash of broth or water to thin it out if needed. This soup pairs well with several dishes. Here are some great options: - Crusty Bread: A warm, crusty loaf is perfect for dipping. - Salad: A fresh green salad adds a nice crunch. - Hummus: Serve with pita chips or fresh veggies for a fun starter. - Spiced Nuts: Roasted nuts with spices add a nice crunch and flavor. You can easily change the spice level of this soup. If you like it mild, skip the cayenne pepper or use less. If you enjoy heat, add more cayenne or even some red pepper flakes. Always taste as you go. You can also balance the heat with yogurt or sour cream when serving. This helps cool down the spice and adds creaminess. This blog post guides you to make Moroccan Carrot Lentil Soup step by step. You learned about the key ingredients and how they contribute to the flavor. The cooking process is straightforward and easy to follow. I shared tips to enhance the taste and suggested tools to make cooking simpler. You can also adapt the recipe based on your preferences. Remember to store leftovers properly for later enjoyment. Enjoy your cooking experience, and don’t be afraid to get creative with the recipe!$

A flavorful and hearty soup made with carrots, red lentils, and aromatic spices.

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Prep Time 15

Cook Time 30

Total Time 45

Course Main Course

Cuisine Moroccan

Servings 4

Calories 250 kcal

Ingredients

2 tablespoons extra virgin olive oil
1 large onion, finely diced
3 cloves garlic, minced
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon ground cinnamon
0.5 teaspoon cayenne pepper
4 large carrots, peeled and cut into bite-sized pieces
1 cup red lentils, thoroughly rinsed and drained
6 cups vegetable broth
1 tablespoon fresh lemon juice
to taste sea salt and freshly ground black pepper
for garnish fresh cilantro or parsley, chopped
optional Greek yogurt, for serving

Instructions

Heat the extra virgin olive oil in a large pot over medium heat. Once hot, add the finely diced onion and sauté for approximately 5 minutes, or until the onion turns translucent and soft.
Add the minced garlic to the pot and cook for an additional minute, stirring frequently, until the garlic is fragrant.
Sprinkle in the ground cumin, ground coriander, ground cinnamon, and cayenne pepper. Stir the mixture continuously for 1-2 minutes, allowing the spices to toast and infuse their wonderful aromas.
Incorporate the chopped carrots and rinsed red lentils into the pot; mix everything thoroughly with the fragrant spice blend.
Pour in the vegetable broth and bring the mixture to a rolling boil. Once boiling, lower the heat and allow the soup to simmer gently, covering the pot with a lid.
Let the soup simmer for about 25-30 minutes, or until the lentils and carrots are tender and easily mashable.
Remove the pot from heat once cooked. Use an immersion blender to purée the soup until smooth, or carefully transfer it to a traditional blender in batches—blending until you achieve your desired consistency.
Stir in the fresh lemon juice and season to taste with sea salt and freshly ground black pepper.
Serve the soup hot in bowls, garnishing each serving with a handful of chopped cilantro or parsley. For an extra touch of creaminess, add a dollop of Greek yogurt on top if desired.

Notes

Adjust the cayenne pepper according to your spice preference. Greek yogurt is optional for serving.

Keyword healthy, soup, spicy, vegetarian