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Spicy Carrot Lentil Soup

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Spicy Carrot Lentil Soup

Zissy Lewin

Carrot soup is one of our favourite soups and we often change it up by adding alternate ingredients and changing the spices. This version includes red lentils, which add a nice texture and protein, as well as strong spices to make it a light but flavourful and satisfying dinner.


Spicy Carrot Lentil Soup

A simple carrot lentil soup made more filling with the additions of lentils, and more delicious with spices.
Course Main Dish, Side Dish
Cuisine Gluten Free, No Added Sugar, Nut Free, Vegan, Wheat Free
Servings 6 servings


  • 1 yellow onion chopped
  • 3 cloves garlic minced
  • 1 tbsp olive oil
  • 600g carrots peeled and chopped (about 4 cups chopped)
  • 8 C water
  • 1 C red lentils
  • 1 tbsp paprika
  • 1 tsp turmeric
  • 1 tsp Salt
  • 1/2 tsp cumin
  • 1/4 tsp cayenne pepper


  • Heat olive oil in a large pot. Add onion and garlic and sauté over a low heat for about 5 minutes until onions are soft and fragrant.
  • Add carrots and spices and sauté for another 5 minutes, stirring regularly.
  • Pour in water and lentils and cook on a medium heat for 30-40 minutes until the carrots are soft and the lentils fully cooked.
  • Allow to cool.
  • Blend soup until smooth using a blender.
  • Add more seasoning if desired. Serve hot.


You can easily change this recipe by altering the spices. Turn it into a carrot and herb soup by switching the paprika, cayenne, turmeric and cumin for dried thyme or mixed dried herbs. Alternatively, skip the turmeric and cumin and add a touch more cayenne for a chilli flavoured soup.
This soup lasts for a month in the freezer. Divide evenly between 6 plastic bags or microwavable Tupperware for easy access single servings in a hurry.
Spicy Carrot and Lentil Soup 4
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