Vegan Spicy Carrot and Lentil Soup Recipe

Square image of a spicy carrot and lentil soup spiced with harissa paste and garnished with a swirl of tahini served in a white bowl

Vegan Spicy Carrot and Lentil Soup Recipe

Perfectly spiced lentil and carrot soup is a great vegan lunch or starter recipe; it gets its spicy flavour from harissa paste and is thickened with red lentils, almonds, and dried apricots.

Course Lunch, Soup

Cuisine Modern European

Diet Vegan, Vegetarian

Keyword carrot and red lentil soup, lentil and carrot soup, spicy lentil and carrot soup

Prep Time 5

Cook Time 40

Total Time 45

Servings Servings

Calories 295kcal

Author Brian Jones

Ingredients

100 g Red or Yellow Lentils ½ Cup
2 Large Carrots 300g
1 Small Onion 50g
1 Medium Celery Stick 50g
750 ml Vegetable Stock 3 Cups
2 tablespoon Harissa Paste
50 g Dried Apricots ¼ Cup
35 g Blanched Almonds ¼ Cup
1 teaspoon Cumin Seeds
1 tablespoon Cooking Oil
Tahini (For serving)
Parsley (For serving)
Sesame Seeds (For serving)

Instructions

Roughly chop the onions, carrots, celery, and dried apricots into a 1-1.5cm (½") dice.
Heat a 24cm or 10" saucepan over a medium-high heat and add the oil when hot.
Throw in the cumin seeds along with the onions, carrots, celery and cook for 5 minutes until they begin to colour at the edges.
Add the harissa and lentils, then stir everything together, cooking the harissa for a couple of minutes.
Throw in the apricots and almonds before pouring over the vegetable stock.
Bring to a simmer and add a lid before cooking for 20-25 minutes or until the lentils have swollen and cooked.
Transfer to a blender and blitz.
Pass through a fine-mesh sieve to get as smooth as possible.
Add a swirl of tahini, some sesame seeds and a sprinkling of parsley.

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