Moroccan Carrot Red Lentil Soup is packed full of the flavors of cumin, turmeric, coriander, paprika and cinnamon that complements the red lentils and carrots and creates a creamy, filling soup.  Moroccan Carrot and Red Lentil Soup -yum!
This is my favorite soup of all time and the most popular recipe on my site and for good reason.
Those that know me well know how much I love soup.  When I go to a restaurant I almost always start my meal with a warm cup of soup or a healthy green salad.  If you like creamy soups with a lot of flavor this Moroccan Carrot Red Lentil Soup is the soup for you.
Last year I shared a recipe for Moroccan Red Lentil Soup that quickly become one of the most popular recipes on my site. Today’s Moroccan Carrot Red Lentil Soup is a slight variation of the original Moroccan Red Lentil Soup I shared.  This version has extra carrots that create a sweet flavor that complements the lentils and spices nicely.
As summer draws to an end I know a lot of you are starting to think about soups that you can make for your family.  When the temperatures get cooler this is the perfect soup to simmer on the stove.
I like being able to set out a variety of toppings and letting my family and guests choose what to put in depending on their tastes.  For this soup I like to use a little spoonful of yogurt (plain or Greek), fresh cilantro and a few sprinkles of crushed red pepper.  Other garnishes that work nicely are fresh squeezed lemon juice, Italian parsley or curly parsley or sour cream.
I have made this soup many times and it is great if you want to have leftovers for lunches during the week. It makes a nice large batch and is perfect for those cold winter months.


  • 2 Tablespoons olive oil
  • 1 sweet onion, chopped
  • 3 garlic cloves, minced
  • 7 carrots, peeled, chopped {medium sized carrots}
  • 1 teaspoon cumin
  • 1 teaspoon turmeric
  • 2 teaspoon coriander
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cinnamon
  • 2 cups red lentils, rinsed until water runs clear
  • 1-15 oz can diced tomatoes
  • 6 cups vegetable broth
  • Salt and pepper to taste
  • Fresh cilantro, fresh lemon juice and crushed red pepper to garnish


  1. Heat 2 Tablespoons in a large pot over medium heat. Sauté the onion and garlic until soft and add the spices {about 5-6 minutes}. Add the carrots and sauté until carrots are tender about 10-12 minutes.
  2. Add the vegetable broth, diced tomatoes and lentils and stir to combine. Simmer on low heat for 20 minutes, or until lentils are tender.
  3. To create a creamy soup use a blender and blend soup in portions or use an immersion blender.
  4. Serve soup with fresh cilantro, crushed red pepper and fresh lemon juice.