This soup is packed full of the flavours of cumin, turmeric, coriander, paprika and cinnamon that complements the red lentils and carrots and creates a creamy, filling soup.

10 min prep time
35 min cook time


  • 2 Tablespoons olive oil
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 7 carrots, peeled, chopped {medium sized carrots}
  • 1 teaspoon cumin
  • 1 teaspoon turmeric
  • 2 teaspoon coriander
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cinnamon
  • 2 cups red lentils, rinsed until water runs clear
  • 1 can diced tomatoes
  • 6 cups vegetable stock
  • Salt and pepper to taste
  • Fresh coriander and fresh lemon


  1. Heat 2 Tablespoons in a large pot over medium heat. Sauté the onion and garlic until soft and add the spices {about 5-6 minutes}. Add the carrots and sauté until carrots are tender about 10-12 minutes.
  2. Add the vegetable broth, diced tomatoes and lentils and stir to combine. Simmer on low heat for 20 minutes, or until lentils are tender.
  3. To create a creamy soup use a blender and blend soup in portions or use an immersion blender.
  4. Serve soup with fresh coriander, cracked pepper and fresh lemon juice.


This soup freezes very well if you have leftovers. You can use chicken broth instead of vegetable broth.

You could use coconut oil or coconut cream instead of olive oil to sauté the vegetables in. If you want a bit thicker of a soup add 2-3 Tablespoons of tomato paste to the onion, garlic and carrots once cooked.

Recipe credit – A Cedar Spoon