Tested till perfect Indian-Spiced Carrot Soup
Indian-Spiced Carrot Soup
Photography by Joe Kim/TC Media

Indian-Spiced Carrot Soup

Spices can go a long way when it comes to flavouring foods commonly found in your fridge and pantry. The lentils are an inexpensive way to add heartiness. Puréeing some of the soup adds body and thickness to the broth.

By Amanda Barnier and The Test Kitchen

Source: Canadian Living Magazine: November 2012

Recipe4 out of 5 based on 40 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 25 minutes
  • Total time 5 hours 30 minutes
  • Portion size 8 to 10


  • 4 cups 4cupsdiced carrotcarrots
  • 2 2oniononions, diced
  • 2 2ribs celery, diced
  • 1 cup 1cupdried green lentils
  • 1 tbsp 1tbspminced fresh ginger
  • 2 2cloves garlic, minced
  • 1 tsp 1tspground cumin
  • 1 tsp 1tspground coriander
  • 1 tsp 1tspchili powder
  • 1/2 tsp 1/2tspturmeric
  • 1/2 tsp 1/2tspsalt
  • 1/2 tsp 1/2tsppepper
  • 1 pinch 1pinchground allspice
  • 2 2bay leafbay leaves
  • 3-1/2 cups 3-1/2cupsvegetable broth
  • 2-1/2 cups 2-1/2cupswater
  • 1/4 cup 1/4cupchopped fresh cilantro
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In slow cooker, combine carrots, onions, celery, lentils, ginger, garlic, cumin, coriander, chili powder, turmeric, salt, pepper, allspice and bay leaves. Pour in broth and water.

Cover and cook on low for 5 to 8 hours.

Discard bay leaves. Transfer 2 cups of the soup to blender; purée until smooth. Return to slow cooker; stir in cilantro.

Nutritional Information Per serving: about

cal 134 pro 11g total fat 3g sat. fat 1g
carb 17g dietary fibre 3g sugar 6g chol 27mg
sodium 402mg potassium 330mg

% RDI:

calcium 4 iron 11 vit A 127 vit C 18
folate 5
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