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Spicy Sesame Carrot Soup with Red Lentils Recipe

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3.9 from 28 reviews

A hearty and flavorful Spicy Sesame Carrot Soup with Red Lentils, blending warm spices, creamy tahini, and a touch of tangy citrus. This soup is pureed to a smooth, velvety texture with a hint of sesame oil and tamari for an umami boost. Perfect as a comforting, nutrient-rich meal that’s both vegan and gluten-free.

  • Total Time: 55 minutes
  • Yield: 6 servings

Ingredients

Spices

  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • 1 teaspoon ground chillies or chili flakes (such as ground Kashmiri chillies)

Base

  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 2-inch piece of ginger, peeled and minced
  • 1 ½ lbs carrots, scrubbed and chopped
  • ½ cup split red lentils, rinsed
  • 5 cups vegetable stock
  • Sea salt and ground black pepper, to taste

Finishing Ingredients

  • ¼ cup tahini
  • 1½ teaspoons toasted sesame oil
  • 1 teaspoon Tamari soy sauce
  • 2 teaspoons lemon or lime juice

Instructions

  1. Toast Spices: Place a large soup pot over medium heat and add the cumin and coriander seeds. Toast the seeds, stirring frequently, until very fragrant, about 45 seconds to 1 minute. Remove seeds onto a plate and allow to cool, then grind into a powder using a spice grinder. Set aside.
  2. Sauté Onions: Return the pot to medium heat and add olive oil. Add chopped onions, stirring to coat in oil. Cook gently, maintaining a quiet sizzle to soften onions thoroughly without browning, about 7-8 minutes until translucent and very soft.
  3. Add Ground Spices and Aromatics: Stir in the ground cumin, coriander, and ground chillies with the onions, cooking for 1 minute to release flavors. Add minced garlic and ginger, cooking until fragrant, about 1 minute more.
  4. Add Carrots, Lentils, and Stock: Add chopped carrots to the pot, seasoning with salt and pepper. Stir well to coat with spices and onions. Add rinsed red lentils and then pour in vegetable stock. Stir to combine.
  5. Simmer Soup: Bring the mixture to a boil, then reduce heat to a simmer. Cook uncovered, stirring occasionally, until carrots are very soft, about 30 minutes.
  6. Puree Soup: Carefully transfer the soup mixture to a blender, adding tahini, toasted sesame oil, and Tamari. Blend on low increasing to high until completely smooth. Add water as needed to aid blending and achieve desired texture.
  7. Adjust Consistency and Season: Return the pureed soup to the pot. Add about 2 cups of water to thin the soup to your preferred consistency. Bring to a boil, stirring frequently. Stir in lemon or lime juice, then taste and adjust seasoning by adding more lemon, pepper, or salt if desired.
  8. Serve: Ladle soup into bowls and garnish with optional toppings like chopped cilantro, drizzles of tahini or chili oil, and sesame seeds for extra flavor and presentation.

Notes

  • The soup will be very thick right after blending; adding water helps achieve a smoother, more fluid texture if desired.
  • If you don’t have whole cumin and coriander seeds, use an equal amount of ground spices and skip toasting and grinding.
  • Cooking onions slowly and gently is key to building deep flavor in the soup without browning.
  • Ladle the soup carefully into the blender to avoid splashing hot liquid; use a vented blender for safety and easier blending.
  • This soup blends well in powerful blenders like a Vitamix 5200 series.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Vegan
  • Diet: Vegan,Gluten Free

Find it online: https://allyumcooks.com/spicy-sesame-carrot-soup-with-red-lentils-recipe/