Print

Moroccan Carrot and Lentil Soup Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 30 reviews

This Moroccan Carrot and Lentil Soup is a vibrant and comforting dish bursting with warm spices like coriander and turmeric, combined with mild harissa for a gentle kick. The soup is enriched with creamy cashew butter or tahini, lending a smooth texture and nutty flavor. Perfect as a wholesome lunch or light dinner, it is both nourishing and satisfying while bringing the exotic flavors of Moroccan cuisine into your kitchen.

Ingredients

Soup 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

Finishing Ingredients

  • 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. Heat the Oil: In a large pot, warm 2 tablespoons of extra-virgin olive oil over medium heat until shimmering.
  2. Sauté Aromatics: Add the diced yellow onion and sauté for 5-7 minutes until soft and translucent. Then add the minced garlic and fresh ginger, cooking for 1-2 minutes until fragrant.
  3. Add Spices and Harissa: Stir in 3 to 4 tablespoons of mild harissa, ground coriander, ground turmeric, and kosher salt. Cook the spices with the aromatics for 1 minute to bloom their flavors.
  4. Add Carrots and Lentils: Add the peeled and sliced carrots and 3/4 cup dry red lentils, stirring to coat them in the spiced mixture.
  5. Pour Liquids and Simmer: Pour in 4 cups of vegetable broth and 1 cup of filtered water. Bring the mixture to a boil, then reduce heat and let it simmer, covered, for about 25-30 minutes until the lentils and carrots are very tender.
  6. Blend the Soup: Using an immersion blender, puree the soup directly in the pot until smooth and creamy. Alternatively, transfer the soup in batches to a blender and blend until smooth, then return to pot.
  7. Add Creamy Element and Lemon: Stir in 3 tablespoons of creamy cashew butter or tahini (or Greek yogurt if preferred) and 1 tablespoon of fresh lemon juice. Adjust seasoning with additional salt or harissa if desired.
  8. Serve and Garnish: Ladle the soup into bowls and garnish with optional sesame seeds, fresh herbs like cilantro or parsley, and a drizzle of extra harissa for an extra kick if liked.

Notes

  • Mild harissa adds a gentle heat and smokiness; adjust the amount to suit your spice tolerance.
  • Cashew butter or tahini lends creaminess without dairy; Greek yogurt can be used as a dairy alternative if preferred.
  • This soup can be made ahead and stores well in the fridge for up to 3 days or frozen for longer.
  • To make it vegan, omit Greek yogurt if using.
  • Use filtered water to ensure the cleanest flavor.
  • Adjust thickness by adding more water or broth if the soup is too thick after blending.

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