Description
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 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper (optional)
- 4 large carrots, peeled and chopped
- 3/4 cup red lentils, rinsed
- 4 cups vegetable broth
- 1/2 tsp salt (adjust to taste)
- 1/2 tsp black pepper
- 1/2 cup coconut milk or heavy cream (optional)
- Juice of 1/2 lemon
- 1/4 cup crumbled feta cheese
- 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
- Serving Size: 1 bowl (1/4 of recipe)
- Calories: 210
- Sugar: 8g
- Sodium: 550mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 10mg