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Spiced Carrot and Lentil Soup with Feta Crumble

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This warming, flavorful Spiced Carrot and Lentil Soup with Feta Crumble is the perfect comforting dish for chilly days. Packed with fragrant spices like cumin, coriander, and smoked paprika, this hearty soup is finished with a tangy feta crumble and fresh herbs. Perfect for lunch or dinner!

Ingredients

Scale
  1. 1 tbsp olive oil
  2. 1 onion, chopped
  3. 2 cloves garlic, minced
  4. 1 tsp ground cumin
  5. 1 tsp ground coriander
  6. 1/2 tsp smoked paprika
  7. 1/4 tsp cayenne pepper (optional)
  8. 4 large carrots, peeled and chopped
  9. 3/4 cup red lentils, rinsed
  10. 4 cups vegetable broth
  11. 1/2 tsp salt (adjust to taste)
  12. 1/2 tsp black pepper
  13. 1/2 cup coconut milk or heavy cream (optional)
  14. Juice of 1/2 lemon
  15. 1/4 cup crumbled feta cheese
  16. Fresh parsley or cilantro, for garnish

Instructions

  • Heat olive oil in a large pot over medium heat. Sauté onion until soft.
  • Add garlic, cumin, coriander, paprika, and cayenne, cooking for 1 minute.
  • Stir in carrots, lentils, broth, salt, and pepper. Bring to a boil.
  • Reduce heat, cover, and simmer for 20-25 minutes until carrots and lentils are tender.
  • Blend the soup until smooth using an immersion blender (or in batches with a regular blender).
  • Stir in coconut milk or cream (if using) and lemon juice. Adjust seasoning to taste.

 

  • Serve hot, topped with crumbled feta and fresh herbs.

Notes

  • This soup is naturally vegan if you skip the feta cheese and use coconut milk instead of heavy cream.
  • Adjust the level of heat with cayenne pepper based on your preference.

 

  • The soup can be stored in an airtight container for up to 3 days in the fridge or frozen for later use.

Nutrition

Find it online: https://grandmarecipesflash.com/spiced-carrot-and-lentil-soup-with-feta-crumble/