This healthy and vibrant carrot lentil soup features brilliant spices, fresh vegetables, and plant protein. Carrots give this soup a creamy texture, and the lentils make it filling enough for a whole meal. Perfect for meal prep, batch cooking, and making ahead!
Soups are one of my favorite things to meal prep! I can make a huge pot on Sundays and have enough for 5 lunches throughout the week that will keep in the refrigerator. This Detox Moroccan Carrot & Lentil Soup is the perfect work lunch for me – its light from the vegetables and spices, but also fills me up until dinner (so I don’t come home from work hangry)!
I call this a ‘detox’ soup because (like most of my recipes) it only contains healthy whole plant-based foods and spices. What could be more perfect for you than that?
I normally prefer chunky soups to blended or pureed ones- but I used an immersion blender to give this soup a nice velvety consistency. You can leave it totally chunky or blend it – up to you – but I would recommended giving this one a whirr in the blender.
This soup has such a deep beautiful color from the carrots, turmeric, tomatoes, and red lentils. Color = nutrients, and this soup certainly has ‘em.
Since you’ll blend this soup when you’re done making it, you don’t have to do a lot of precise chopping. Just make sure the carrots are roughly the same size so they cook evenly, and the rest of the ingredients will puree just fine!
As always, if you make this vegan carrot lentil soup be sure to leave me a comment, rate this recipe, and tag me on Instagram so I can feature you. I love seeing all your photos of my recipe recreations!
Moroccan Carrot & Lentil Soup (Vegan, Gluten Free)
- 1 tablespoon olive oil
- 1 large yellow onion chopped
- 4 cloves garlic minced
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 2 teaspoons coriander
- 6 carrots sliced
- 1 15 ounce can diced tomatoes, with juice
- 2 cups red lentils
- 6 cups vegetable stock
- 1 cup fresh parsley optional
- Salt and Pepper to taste
- In a dutch oven, heat the olive oil over low heat. Add the onion and garlic and sauté for 6-8 minutes until veggies become soft. Add the turmeric, cumin, and coriander to the onion and garlic, and sauté for 2-3 minutes.
- To the pot, add the carrots, diced tomatoes, lentils and vegetable stock. Cook for 20 minutes, until the carrots begin to soften and the red lentils dissolve in the soup.
- You can leave the soup as is and eat it chunky, or blend to a soft creamy base. Add the parsley, and salt and pepper if desired.