Spicy Sesame Carrot Soup with Red Lentils
This Spicy Sesame Carrot Soup with Red Lentils is a bold, creamy vegan soup made with sweet carrots, protein-rich red lentils, warming spices, and nutty sesame oil. Comforting, dairy-free, and easy to make in one pot, it’s perfect for meal prep and cozy weeknight dinners.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion finely diced
- 3 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 1½ pounds carrots peeled and sliced
- 1 teaspoon ground cumin
- ½ –1 teaspoon red pepper flakes or chili paste to taste
- 1 cup red lentils rinsed well
- 4 –5 cups vegetable broth low sodium
- 1 tablespoon soy sauce or tamari
- 1½ teaspoons toasted sesame oil
- ½ teaspoon black pepper
- Salt to taste
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add onion and cook 4–5 minutes until soft and translucent.
- Stir in garlic and ginger; cook 30 seconds until fragrant.
- Add carrots, cumin, and red pepper flakes or chili paste. Stir well.
- Pour in vegetable broth and add rinsed red lentils.
- Bring to a gentle boil, then reduce to a simmer.
- Simmer uncovered for 20–25 minutes, stirring occasionally, until carrots and lentils are very tender.
- Blend with an immersion blender until smooth and creamy.
- Stir in soy sauce and sesame oil. Taste and adjust seasoning.
- Let rest 5 minutes before serving.
Notes
- Always rinse red lentils to avoid a gritty texture.
- Add sesame oil at the end to preserve its nutty flavor.
- For extra brightness, finish with a squeeze of lemon juice.