Name: Spicy Sesame Carrot Soup with Red Lentils Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Vegetarian
Ingredients: 1 tablespoon olive oil; 1 large onion, chopped; 2 cloves garlic, minced; 1 inch ginger, grated; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1/2 teaspoon turmeric powder; 1/4 teaspoon cayenne pepper (or more, to taste); 1 pound carrots, peeled and chopped; 1 cup red lentils, rinsed; 6 cups vegetable broth; 1 tablespoon sesame oil; Salt and freshly ground black pepper, to taste; 2 tablespoons toasted sesame seeds; Fresh cilantro, chopped (optional); Sriracha or chili oil (optional)

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Introduction

This Spicy Sesame Carrot Soup with Red Lentils is a comforting and flavorful dish perfect for any season. With warming spices and a creamy texture, it’s both nourishing and satisfying. Easy to make and full of vibrant flavors, it’s a wonderful way to enjoy carrots and lentils.

A bowl of smooth orange soup fills a white bowl with a black rim. On top, there are three long pieces of bright orange carrot sticking up, sprinkled with a mix of white and black sesame seeds. Green cilantro leaves are spread across the soup, adding a fresh look. Small red lentils dot the surface, and a swirl of creamy white sauce circles part of the bowl. The soup is served on a white marbled textured surface with a silver spoon resting beside the bowl. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon olive oil
1 large onion, chopped
2 cloves garlic, minced
1 inch ginger, grated
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric powder
1/4 teaspoon cayenne pepper (or more, to taste)
1 pound carrots, peeled and chopped
1 cup red lentils, rinsed
6 cups vegetable broth
1 tablespoon sesame oil
Salt and freshly ground black pepper, to taste
2 tablespoons toasted sesame seeds, for garnish
Fresh cilantro, chopped, for garnish (optional)
Sriracha or chili oil, for garnish (optional)

Instructions

Step 1: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté for about 5 minutes until softened and translucent. Stir in the minced garlic and grated ginger and cook for another minute until fragrant.
Step 2: Add ground cumin, coriander, turmeric, and cayenne pepper to the pot. Cook, stirring constantly, for about 30 seconds to bloom the spices and release their aromas.
Step 3: Stir in the chopped carrots and rinsed red lentils, making sure they are well combined with the spices and aromatics.
Step 4: Pour in the vegetable broth, ensuring the carrots and lentils are fully submerged. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, or until the carrots are tender and lentils have softened, thickening the soup.
Step 5: For a creamier soup, use an immersion blender directly in the pot to blend until smooth. Alternatively, carefully transfer the soup in batches to a blender and puree, then return to the pot.
Step 6: Stir in the sesame oil. Season the soup with salt and freshly ground black pepper to taste. Adjust the cayenne pepper if you prefer a spicier kick.
Step 7: Ladle the soup into bowls and garnish with toasted sesame seeds and chopped fresh cilantro, if using. Drizzle with Sriracha or chili oil for extra heat, if desired.

Tips & Variations

Use red lentils as they cook quickly and break down nicely, creating a creamy texture without dairy.
For a nuttier flavor, toast the spices lightly in the dry pot before adding oil or vegetables.
Add a splash of coconut milk after blending for an extra creamy, rich soup.
Swap fresh cilantro for fresh parsley or green onions if you prefer different garnish flavors.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until warmed through, stirring occasionally. The soup may thicken when chilled; thin with a little vegetable broth or water when reheating if needed.

How to Serve

A large round white pot filled with smooth, thick orange soup forms the main layer, topped with swirls of white cream and thin streaks of red oil. Scattered over the surface are small black and white sesame seeds, green herb leaves, and tiny chopped green herbs, adding texture and color contrast. A spoon is placed inside the pot, and a beige cloth is partially visible under the pot on a white marbled surface. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegan?

Yes, this recipe is naturally vegan as it uses vegetable broth and no animal products. Just ensure your broth is vegetable-based.

Can I use other types of lentils?

Red lentils work best because they cook quickly and break down to thicken the soup. Other lentils like green or brown will take longer to cook and may hold their shape, resulting in a different texture.