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–+ servings
Sesame Carrot Soup

Vibrant Sesame Carrot Soup to Warm Your Soul

Enjoy a comforting bowl of Sesame Carrot Soup, enriched with red lentils and spices, perfect for a cozy day.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 cups
Course: Soups
Cuisine: Vegan
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 tablespoons Sesame Oil Add a nutty base flavor; swap with olive oil if desired.
  • 1 large Onion, diced Provides natural sweetness and aroma.
  • 3 cloves Garlic, minced Enhances savory depth.
  • 1 tablespoon Ginger, grated Adds zesty warmth.
  • 1/2 teaspoon Ground Cumin Offers earthy notes.
  • 1/2 teaspoon Ground Coriander Complements the spice mix.
  • 1/4 teaspoon Crushed Red Pepper Flakes Provides mild heat; adjust to taste.
  • 1 cup Red Lentils Adds protein and creaminess.
  • 6 large Carrots, peeled and sliced Contributes sweetness and vibrant color.
  • 6 cups Vegetable Broth Acts as the soup’s base.
  • 2 tablespoons Soy Sauce or Tamari Adds umami flavor.
  • 1 tablespoon Rice Vinegar Provides acidity to balance flavors.
  • Salt and Pepper Essential for seasoning; adjust to taste.
For the Garnish
  • 1/4 cup Toasted Sesame Seeds Adds crunch and flavor.
  • Fresh Cilantro Offers a fresh, herbal touch.
  • Lime Wedges Brightens the flavor when squeezed.

Equipment

  • large pot
  • Immersion Blender

Method
 

Step‑by‑Step Instructions for Spicy Sesame Carrot Soup
  1. In a large pot, heat 2 tablespoons of sesame oil over medium heat. Once the oil shimmers, add 1 large diced onion and sauté for about 5 minutes until translucent and fragrant.
  2. Stir in 3 minced garlic cloves, 1 tablespoon grated ginger, 1/2 teaspoon ground cumin, 1/2 teaspoon ground coriander, and 1/4 teaspoon crushed red pepper flakes. Cook for an additional 2 minutes.
  3. Add 1 cup of rinsed red lentils and 6 large sliced carrots to the pot. Stir well and sauté for 2–3 minutes.
  4. Pour in 6 cups of vegetable broth, bring to a boil, then reduce heat to low, cover, and simmer for 25–30 minutes.
  5. After simmering, cool slightly and blend the soup until creamy and smooth using an immersion blender.
  6. Return to low heat, stir in 2 tablespoons of soy sauce and 1 tablespoon of rice vinegar, then season with salt and pepper.
  7. Ladle the soup into bowls, garnish with 1/4 cup of toasted sesame seeds and fresh cilantro, and serve with lime wedges.

Nutrition

Serving: 1cupCalories: 320kcalCarbohydrates: 45gProtein: 14gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gSodium: 600mgPotassium: 850mgFiber: 12gSugar: 6gVitamin A: 15000IUVitamin C: 10mgCalcium: 80mgIron: 3mg

Notes

Store leftover soup in an airtight container for up to 3 days in the fridge or freeze for up to 3 months.

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