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Moroccan Carrot and Lentil Soup Recipe

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4.1 from 72 reviews

This Moroccan Carrot and Lentil Soup is a vibrant, hearty dish featuring tender carrots and red lentils infused with warm spices like coriander and turmeric, enhanced by the subtle heat of mild harissa. Creamy cashew butter or tahini adds a luscious texture, balanced with fresh lemon juice and optionally garnished with sesame seeds and herbs. Perfect for a comforting, nutritious, and flavor-packed meal.

Ingredients

Base 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

Spices and Seasonings

  • 3 to 4 Tbsp. mild harissa, such as Mina brand
  • 1 tsp. ground coriander
  • 1/2 tsp. ground turmeric
  • 1 tsp. kosher salt

Legumes and Liquids

  • 3/4 cup dry red lentils
  • 4 cups (1 quart) vegetable broth
  • 1 cup filtered water

Finishing Touches

  • 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 minutes. Stir in minced garlic and fresh ginger, cooking for an additional 1-2 minutes until fragrant.
  2. Add Carrots and Spices: Add the peeled and sliced carrots to the pot. Stir in the mild harissa, ground coriander, ground turmeric, and kosher salt, mixing well to coat the vegetables and release the spices’ flavors. Cook for 2-3 minutes, stirring frequently.
  3. Incorporate Lentils and Liquids: Pour in the dry red lentils, vegetable broth, and filtered water. Stir to combine, ensuring the lentils are submerged. Bring the mixture to a boil, then reduce the heat to low and simmer until the lentils and carrots are tender, approximately 25-30 minutes.
  4. Blend Soup Base: Using an immersion blender, puree the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a blender and blend until smooth, then return to the pot.
  5. Add Creaminess and Lemon: Stir in the creamy cashew butter or tahini (or Greek yogurt, if using) until fully incorporated. Add fresh lemon juice and taste the soup, adjusting seasoning as needed.
  6. Serve and Garnish: Ladle the soup into bowls and garnish with optional sesame seeds, fresh cilantro or parsley, and a drizzle of extra harissa for added heat if desired. Serve warm.

Notes

  • Mild harissa adds warmth without overwhelming spice; adjust quantity to taste or substitute with other chili pastes if unavailable.
  • Cashew butter or tahini can be replaced with Greek yogurt for a tangier flavor and creaminess.
  • Red lentils cook quickly and help thicken the soup; do not rinse them before cooking to retain starch.
  • For a smoother texture, blend the soup thoroughly; for a chunkier texture, blend partially or not at all.
  • This soup stores well and tastes great reheated; store leftovers in an airtight container in the refrigerator for up to 4 days.

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