Moroccan-Style Carrot Soup

A vibrant, comforting soup that brings together warming spices, red lentils, and sweet carrots.

Shemin’s Ras El Hanout and Cumin Powder give this dish its fragrant depth and subtle heat — perfect for chilly evenings.

Ingredients

100g red split lentils, rinsed

500g carrots, scrubbed and trimmed (e.g. Chantenay or baby carrots)

1½ tbsp olive oil

1 onion, finely chopped

2 cloves garlic, crushed

1 large leek, trimmed and finely sliced

1 litre vegetable stock

½ tsp maple syrup

1 unwaxed lemon (zest and juice)

4–6 tbsp non-dairy or natural yoghurt

Fresh coriander leaves and a pinch of za’atar, to serve

Method

Preheat & Prepare:
Preheat the oven to 220°C / gas mark 7. Soak the lentils in a bowl of water. Slice ¾ of the carrots into rounds and cut the rest in half lengthways.
Build the Base:
Heat 1 tbsp oil in a large pan over medium-high heat. Add the onion, garlic, and a pinch of salt. Sweat for 5 minutes, then add the leek and sliced carrots and cook for another 5 minutes. Stir in Shemin’s Ras El Hanout and cook for 1 minute until fragrant. Add the drained lentils and vegetable stock. Simmer for about 30 minutes, or until the lentils are soft.
Roast the Carrots:
Toss the halved carrots with the remaining ½ tbsp oil and roast for 10 minutes. Mix with Shemin’s Cumin Powder, maple syrup, and a pinch of salt, then return to the oven for another 10 minutes until caramelised.
Finish & Serve:
Stir the lemon juice into the soup and season to taste. Divide between bowls, topping each with yoghurt, roasted carrots, coriander leaves, and a pinch of za’atar.

Tips:

Meat version – Stir in shredded chicken before serving — it soaks up all the spice and makes the soup heartier.

Serves 4

Products used in this recipe

Recipes

Moroccan-Style Carrot Soup