This fresh and vibrant Moroccan carrot soup recipe features brilliant spices, fresh vegetables, and plant protein. Carrots give this soup a creamy texture, and red 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 our lunches throughout the week that will keep in the refrigerator. This Moroccan Carrot 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 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 Moroccan Carrot Soup Recipe Is:
- Perfectly Spiced
- Vegan, Gluten & Dairy Free, High in Protein!
The Best Immersion Blender for Soups
I’ve owned a lot of blenders, but my Vitamix immersion blender is definitely the best one I’ve owned. This high-speed blender will blend even the toughest of ingredients into pulp. I prefer using my immersion blender for recipes like soup, as it’s much easier to manage than transferring all the ingredients to a stand blender. This is definitely one kitchen appliance we use on a weekly basis!
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!
What’s In This Moroccan Carrot Soup with Lentils?
I cook with fresh produce from my garden and from Misfits Market– they sell fantastic fruit, vegetables, & pantry staples at a discounted price. We get Misfit boxes every other week and love picking out favorite produce for delivery. Get $10 off your first box here!
- Extra Virgin Olive Oil: I like to use this fruity olive oil which has a fantastic flavor and deep color- it’s really inexpensive online here, so I keep a few liters stocked up in my pantry. For the quality of oil you get, it’s an excellent value, I would highly recommend!
- Turmeric – a staple in our spice cabinet!
- Cumin: also adds a really nice flavor to this recipe – cumin has a lightly smokey flavor found in a lot of soups.
- Diced Tomatoes: I only use no salt added diced tomatoes, these boxed tomatoes are really great to stock up on! I like boxed tomatoes better because they are BPA free and more eco-friendly than aluminum cans. If you haven’t read about the dangers of consuming foods stored in BPA cans, head over to Nutrition Facts to read more.
- Red Lentils: one of my favorite legumes to stock up on! I always keep a few lbs of these on hand, they are great to throw into soups like this as they dissolve and you can’t even tell they are there.
- Low Sodium Vegetable Stock – I like to use this low sodium vegetable stock for my recipes because it has great flavor… without all the salt.
How Do You Make Carrot Soup with Lentils?
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.
Use an immersion blender, and blend the soup until it is thick and creamy. Add garnishes: I used coconut milk, parsley, and sunflower seeds.
Share this Creamy Spicy Carrot Soup Recipe
As always, if you make this vegan and gluten free Moroccan carrot soup recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you. I love seeing all your photos of my recipe recreations!
Moroccan Carrot Soup
- Immersion Blender
- 1 tablespoon olive oil
- 1 sweet onion chopped
- 4 cloves garlic minced
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 2 teaspoons coriander
- 6 carrots sliced
- 1 14-ounce can or package No-Salt-Added Diced Tomatoes
- 2 cups red lentils
- 6 cups No-Salt-Added Vegetable Stock
- 1 cup fresh parsley optional
- Himalayan Sea Salt and Pepper to Taste
- Garnishes: I used coconut milk, sunflower seeds, and parsley
- 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.
Save Money on Organic Groceries!I get all the fresh produce for my recipes from my garden and from Misfits Market – they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every month and love picking out our favorite seasonal produce for delivery. You can get $10 off your first $30 box by clicking here! If you think organic produce is too expensive… think again, and give Misfits Market a look!
Or tag me @theherbeevore in your photo on Instagram!
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