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Moroccan Carrot and Lentil Soup Recipe

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4 from 77 reviews

This vibrant Moroccan Carrot and Lentil Soup combines earthy carrots and protein-packed red lentils with warm spices like coriander and turmeric, complemented by a touch of mild harissa for subtle heat. Creamy cashew butter or tahini adds richness, while fresh lemon juice brightens the flavors. Perfect as a nourishing, comforting meal that's both vegan and gluten-free.

Ingredients

Main Ingredients

  • 2 Tbsp. extra-virgin olive oil
  • 1 yellow onion, diced
  • 12 oz. carrots, peeled and cut into 1/2-inch coins
  • 2 garlic cloves, minced
  • 2 Tbsp. minced fresh ginger
  • 3 to 4 Tbsp. mild harissa (such as Mina brand)
  • 1 tsp. ground coriander
  • 1/2 tsp. ground turmeric
  • 1 tsp. kosher salt
  • 3/4 cup dry red lentils
  • 4 cups (1 quart) vegetable broth
  • 1 cup filtered water
  • 3 Tbsp. creamy cashew butter or tahini (or 1/4 cup plain full-fat Greek yogurt)
  • 1 Tbsp. fresh lemon juice

Optional Garnishes

  • Sesame seeds
  • Fresh herbs like cilantro or parsley
  • Extra harissa

Instructions

  1. Sauté Aromatics: Heat the extra-virgin olive oil in a large pot over medium heat. Add the diced yellow onion and cook until softened and translucent, about 5-7 minutes. Stir occasionally to prevent browning.
  2. Add Vegetables and Spices: Add the peeled, sliced carrots, minced garlic, and fresh ginger to the pot. Cook for an additional 3-4 minutes until fragrant. Stir in the mild harissa, ground coriander, ground turmeric, and kosher salt, mixing well to coat the vegetables with the spices.
  3. Add Lentils and Liquids: Pour in the dry red lentils, vegetable broth, and filtered water. Stir to combine and bring the soup to a boil over medium-high heat.
  4. Simmer the Soup: Once boiling, reduce heat to low and let the soup simmer uncovered for 25-30 minutes or until the lentils and carrots are tender. Stir occasionally to prevent sticking.
  5. Blend the Soup: Remove the pot from heat. Use an immersion blender directly in the pot to puree the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a blender and blend until smooth, then return to pot.
  6. Add Creaminess and Brightness: Stir in the creamy cashew butter or tahini (or Greek yogurt if preferred) until fully incorporated. Add the fresh lemon juice and taste for seasoning, adjusting salt or harissa as desired.
  7. Serve and Garnish: Ladle the soup into bowls and garnish with optional sesame seeds, fresh herbs like cilantro or parsley, and additional harissa for extra heat if desired.

Notes

  • Mild harissa can be adjusted according to your preferred spice level.
  • Cashew butter or tahini adds a rich, creamy texture and keeps the soup vegan; Greek yogurt can be used for a dairy variation.
  • This soup is naturally gluten-free and vegan when using cashew butter or tahini.
  • Leftovers can be stored in the fridge for up to 4 days or frozen for up to 3 months.

Find it online: https://recipethrive.com/moroccan-carrot-and-lentil-soup-recipe/