Spiced Carrot & Lentil Soup - Mountain Cravings

Spiced Carrot & Lentil Soup

Spiced Carrot & Lentil Soup

We’ve hit that lull between Halloween and Thanksgiving, when the sugar rush is wearing off but plans for the tryptophan coma are in full swing. Work is crazy and travel plans are constantly changing and it feels like it’s almost Christmas already, when did that happen?

Spiced Carrot & Lentil Soup is your weeknight throw-together meal that you can still feel great about eating. Some rough chopping, a quick sauté, and then walk away for half an hour; blend it together and it’s ready for the table. Simple to make, basic ingredients you probably already have, and full of vitamins.

Spiced Carrot & Lentil Soup

The base of this soup is a skewed ratio of mirepoix, loaded up with carrots instead of onion. The lentils melt into the background to provide the depth and heartiness. It’s not fancy and it’s not trying to be, just good soul-warming fall soup.

Spiced Carrot & Lentil Soup

I usually use chicken broth because it’s what I have on hand, but vegetable broth is just as good and makes the dish vegetarian. Or, to go the opposite direction, stirring in some crumbled hot Italian sausage is delicious and makes this even heartier.

Spiced Carrot & Lentil Soup
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
Spiced Carrot & Lentil Soup is a simple weeknight meal of soul-warming fall soup.
Course: Soups & Stews
Cuisine: American
Servings: 4 bowls
Calories: 207 kcal
Author: Mountain Cravings
  • 2 T. butter
  • 1 onion roughly chopped
  • 1 lb. carrots peeled & roughly chopped
  • 2 celery ribs roughly chopped
  • 1 cup water
  • 3 cups chicken or vegetable broth
  • ½ cup lentils
  • 2 t. cumin
  • 1 t. paprika
  • 1 T. honey
  • ½ T. lemon juice
  • 1/4 t. allspice
  • salt to taste
  • plain yogurt for serving
  1. Melt butter over medium heat in a large pot and sauté onions, carrots, and celery until onion is translucent.
  2. Add water, broth, lentils, cumin, and paprika. Bring to a boil, reduce heat, and simmer until carrots and lentils are cooked through, about 30 minutes.
  3. Pulse with an immersion blender or in a food processor until only small pieces remain, not completely smooth.
  4. Add honey, lemon juice, allspice, and salt and mix well.
  5. Serve with a dollop of plain yogurt.
Nutrition Facts
4 servings per container
Serving size 1 bowl

Amount per serving
Calories 207
% Daily Value*
Total Fat 4g 5%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 652mg 29%
Total Carbohydrate 34g 12%
Dietary Fiber 6g 20%
Total Sugars 12g
Includes g Added Sugars 0%
Protein 9g

Calcium 6mg 1%
Iron 17mg 95%
Not a significant source of vitamin D, or potassium.

The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

1 thought on “Spiced Carrot & Lentil Soup”

  • I made a triple recipe of this for a church supper. It was a hit. I made it the day before and reheated it an hour before serving. Topping it with whole milk yogurt added a richness that was a perfect compliment.

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