Spiced Red Lentil-Carrot Soup

Spiced Red Lentil-Carrot Soup

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"This velvety soup with a touch of garlic is seasoned with fresh ginger, cumin, and turmeric, and tastes as good as it looks."
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1 h 15 m servings 315 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 315 kcal
  • 16%
  • Fat:
  • 8.9 g
  • 14%
  • Carbs:
  • 43.4g
  • 14%
  • Protein:
  • 17.5 g
  • 35%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 382 mg
  • 15%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Ready In

  1. Heat oil in Dutch oven or large deep skillet on medium heat. Add onions and ginger; cook and stir 5 min. or until crisp-tender. Stir in cumin and turmeric; cook and stir 1 min. Add carrots, lentils, broth and water; stir. Bring to boil; cover. Simmer on medium-low heat 30 to 45 min. or until vegetables are tender.
  2. Blend soup, in small batches, in blender until smooth. Return to pan. Whisk in Cooking Creme; cook and stir 5 min. or until heated through.


  • Serving Suggestion: Garnish with fresh mint leaves just before serving.
  • Note: For a thinner consistency, stir additional chicken broth or water into hot soup before serving.



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