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Moroccan Carrot and Lentil Soup Recipe

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4 from 13 reviews

This Moroccan Carrot and Lentil Soup is a vibrant and hearty dish that combines the sweetness of carrots with the earthiness of red lentils, enhanced by aromatic spices like coriander and turmeric, and the warm heat of harissa. Creamy cashew butter or tahini adds richness, while fresh lemon juice brightens the flavors. Perfect for a cozy meal, this soup is both nutritious and satisfying.

Ingredients

Soup Base

  • 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

Blending and Finishing

  • 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 Vegetables: Heat olive oil in a large stock pot or Dutch oven over medium heat. Once hot, add diced onions and carrot coins. Cook, stirring occasionally, until the carrots begin to soften and onions turn translucent, about 8 minutes.
  2. Add Aromatics and Spices: Stir in minced garlic, fresh ginger, mild harissa, ground coriander, and turmeric. Cook for an additional 2 minutes, until the mixture becomes fragrant. Season with kosher salt.
  3. Add Lentils and Broth: Add the dry red lentils to the pot, stirring to coat them in the aromatic spices. Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce heat to low, cover, and simmer gently until the carrots are tender and lentils are fully cooked, about 35 minutes.
  4. Blend the Soup: Carefully ladle the soup into a blender. Add 1 cup of filtered water and the creamy cashew butter (or tahini or Greek yogurt). Secure the blender lid, removing the center piece to release steam, and cover the opening with a kitchen towel to prevent splatters. Blend until smooth, about 45 to 60 seconds.
  5. Finish and Adjust Seasoning: Pour the blended soup back into the pot. Stir in fresh lemon juice. Taste and adjust seasonings as needed. If the soup is too thick, add additional broth or water until desired consistency is reached.
  6. Serve with Garnishes: Ladle soup into bowls and garnish with sesame seeds, fresh herbs such as cilantro or parsley, and a drizzle of extra harissa if desired. Serve warm.

Notes

  • The soup is naturally thick; adjust consistency with extra broth or water if preferred.
  • Mild harissa adds gentle heat and flavor; adjust quantity to taste.
  • Cashew butter or tahini can be substituted with plain full-fat Greek yogurt for creaminess.
  • Use fresh lemon juice to brighten the flavors just before serving.

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