This ginger carrot sweet potato soup is vibrant, spicy, and creamy. It is the perfect comfort food for the cooler months. The best part is that it is ready in 30 minutes. I love serving it with these incredible charred pineapple skewers. This soup is a great way to include more veggies in your diet,…
This ginger carrot sweet potato soup is vibrant, spicy, and creamy. It is the perfect comfort food for the cooler months. The best part is that it is ready in 30 minutes. I love serving it with these incredible charred pineapple skewers.
This soup is a great way to include more veggies in your diet, and the ginger adds a lovely warmth to the dish. It is also a great make-ahead option as the flavors only get better the next day.
I absolutely love the vibrant color of this ginger carrot sweet potato soup. The combination of sweet potatoes and carrots gives it a beautiful orange hue that makes it look just as delicious as it tastes.
The addition of ginger in this soup not only adds a lovely, warming flavor but also a subtle heat that is truly comforting, especially on a cold day. The use of simple ingredients such as garlic, onion, and a blend of spices like smoked paprika and chili flakes further enhances the flavor profile of this soup.
One of the best parts about this recipe is the grilled pineapple skewers. They add a delicious, smoky sweetness that pairs perfectly with the warmth of the soup. It’s a simple addition but it takes the soup to a whole new level.
🧾 Key ingredients
This ginger carrot sweet potato soup recipe calls for simple, easy-to-find ingredients that you can get at any local grocery store. You may already have many of these items in your pantry or kitchen!
Sweet potatoes are the star of this dish. They add a beautiful, natural sweetness and a creamy texture when cooked and blended. They are a key ingredient, don’t skip them.
Carrots are another essential ingredient. They not only add to the sweetness of the soup but also a lovely, vibrant orange color that is so characteristic of this soup.
Onions and garlic are the flavor base of this soup. They add a depth of flavor that is essential in any good soup recipe.
Ginger is the ingredient that gives this soup its unique, warm, and slightly spicy flavor. Make sure you use fresh ginger, as it has a brightness that dried ginger just can’t replicate.
Veggie broth is the liquid that brings all the ingredients together. It is light and flavorful, allowing the sweetness of the vegetables and the spice of the ginger to shine through.
Paprika and hot chili powder add a kick to this soup. They are optional, but I highly recommend them if you like a bit of heat in your soup.
🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.
🥘 Equipment
For this ginger carrot sweet potato soup recipe, a good quality blender is an absolute must. It will turn your cooked vegetables and broth into a smooth, creamy soup. I recommend the use of a high-powered blender like a Vitamix for the best results.
👩🍳 Instructions
Preparing the ingredients
STEP 1 Start by washing, peeling, and dicing your sweet potatoes. Next, wash, peel, and slice your carrots.
STEP 2 Now, peel and chop your onion and garlic. After that, peel and finely chop your ginger. You can also use a simple lemon zester or a rotating ginger grater for this.
Making the ginger carrot sweet potato soup
STEP 1 Heat a stockpot or a Dutch oven over medium heat. Add some olive oil, then the chopped onion, garlic, and ginger. Sauté these for about 2-3 minutes.
STEP 2 Next, add your diced sweet potatoes, carrots, smoked paprika powder, salt, and black pepper to the pot. Stir well to combine all the ingredients.
STEP 3 Now, add your vegetable broth and bring the mixture to a gentle boil. Reduce the heat and let it simmer until the vegetables are soft and tender. This usually takes about 15-20 minutes, depending on the size of your vegetable pieces.
STEP 4 Once the vegetables are cooked, it is time to turn your soup into a creamy consistency. Carefully transfer the soup to a blender and blend it until smooth. If your blender cannot handle hot liquids, allow the soup to cool slightly before blending.
STEP 5 Finally, season your soup with some chili flakes, if desired. Serve your ginger carrot sweet potato soup hot, garnished with some fresh herbs or a dollop of coconut cream.
💡 Expert tip
The key to this ginger carrot sweet potato soup is the preparation of your vegetables. Chop your sweet potatoes, carrots, onions, and garlic into small, even pieces. The smaller the vegetables, the quicker they will cook, saving you time in the kitchen.
🔄 Variations
If you prefer a smoother texture, consider straining the soup. This will remove any remaining pieces of ginger, making the soup even more velvety.
For a creamier version, add a can of coconut milk when the vegetables are tender. This will not only add a rich, creamy texture but also a hint of coconut flavor, which pairs beautifully with the ginger and carrots.
If you like a bit of heat in your food, consider adding a teaspoon of hot chili powder or some red pepper flakes when you add the other spices. This will give the soup a spicy kick without overpowering the sweetness of the carrots and sweet potatoes.
🥣 Serving ideas
This ginger carrot sweet potato soup is a versatile dish that can be enjoyed in a variety of ways.
One of my favorite ways to serve it is with a side of veggie balls. I particularly enjoy it with eggplant meatballs, chickpea meatballs, mushroom meatballs, or the famous IKEA veggie balls. The addition of veggie balls not only adds a much-needed extra protein but also turns the meal into a complete main course.
If you are looking for topping ideas, there are plenty of delicious options to choose from. I love serving this soup with a side of breadsticks. In addition, croutons, crackers, seeds, chopped nuts, or a trail mix can add a satisfying crunch.
Storing and reheating this ginger carrot sweet potato soup is easy, and the flavors even intensify over time, making it a perfect make-ahead dish.
To store the leftovers, allow it to cool completely first. Once cooled, transfer it to an airtight container and it will stay fresh in the refrigerator for about 4-5 days.
As for freezing, this soup is a freezer-friendly option. You can store it in the freezer for up to 3 months. Just make sure to place it in a freezer-safe container or resealable bags to maintain its quality.
You can reheat it on the stovetop when you are ready to have it. Just place the soup in a pot and warm it over medium heat, stirring occasionally, until it is heated through. If you are reheating it from frozen, make sure to thaw it in the refrigerator overnight first.
🤔 FAQs
Can I use a regular blender to blend the soup?
If you do not have an immersion blender, you can use a regular blender. However, it is important to be very careful when blending hot liquids. Fill the blender only halfway to prevent hot soup from splashing out, and hold the lid down with a kitchen towel to prevent it from popping off. Alternatively, wait for the soup to cool down before blending. Always use caution when blending hot liquids.
What can I use instead of sweet potatoes?
If you do not have sweet potatoes on hand, you can use butternut squash as a substitute. Both of these vegetables have a similar sweet and earthy flavor, making them ideal for this soup. However, the cooking time may vary slightly, so be sure to check the squash for tenderness before blending.
Do I have to grill the pineapple?
Grilling the pineapple is optional, but it adds a delicious smoky flavor to the soup. If you do not have a grill pan or simply do not want to grill the pineapple, you can always serve the soup without it. The sweetness of the pineapple is a nice contrast to the spiciness of the soup, but the soup is still delicious without it.
THANK YOU so much for visiting our website. Please comment below if you have tried this recipe. We LOVE hearing from you! If you loved the recipe, please don’t forget to give us a ⭐⭐⭐⭐⭐ RATING. We appreciate all of our readers.
This ginger carrot sweet potato soup is vibrant, spicy, and creamy. It is the perfect comfort food for the cooler months. The best part is that it is ready in 30 minutes. I love serving it with these incredible charred pineapple skewers.
Peel and finely chop the ginger. You can also use a simple lemon zester, or a rotating ginger grater if you cook with fresh ginger a lot.
Cook the soup
Take a stockpot or a Dutch oven and heat it over medium heat.
Add olive oil and chopped onion, garlic, and ginger. Sauté them for 2-3 minutes.
Add diced sweet potatoes, carrots, and spices (smoked paprika powder, salt, and black pepper). Stir well. We usually add chili flakes only before serving so we can taste the soup without it first.
Finally, add the vegetable broth and cook until the vegetables are soft and tender. It will usually take 15-20 minutes, depending on how small or large you have chopped the veggies.
Blend it until creamy
When your soup is ready, the final step is to turn it into a cream soup. Take your blender and pour in the soup. If, according to the manufacturer of your blender, you should avoid hot liquid, wait a bit to cool it down before blending
Grilled pineapple skewer
Peel and cut pineapple into at least 2×2 inch (3-4 cm) cubes. It has to be large enough to pierce a skewer through.
Take a grill pan and heat it over low/medium heat. Brush the grill pan with oil and place the skewers on it.
Grill each side for 1-2 minutes. Pineapples can get charred quickly, so be mindful of the heat of the grill pan and the cooking time.
Video
Notes
Chop vegetables evenly and small – The smaller you cut the veggies, the shorter will be the cooking time.
Vitamix vs Regular Blender – You can certainly use a hand blender (aka immersion blender), a food processor, or a regular blender. They all make a creamy sauce. However, if you need this sauce to be extra smooth without a single little piece to find (just like in the pictures), we recommend using a high-powered blender like Vitamix.
Can I use ginger powder? – You can use grated fresh ginger or ginger powder, but you need to step up on the amount as fresh one has a stronger aroma. Read more about the difference between fresh and ground ginger here. The rule of thumb is 1 tablespoon of grated fresh ginger is equal to â…› teaspoon of ground ginger.
These Maple Roast Vegetables are a holiday favorite in our house but also the perfect side dish any night of the week. Roasted to perfection then lightly sweetened with maple syrup, they’re an irresistible recipe the whole family will love. Why I Love This Recipe The Ingredients Substitutions and Variations How to Make Maple Roasted…
These Maple Roast Vegetables are a holiday favorite in our house but also the perfect side dish any night of the week. Roasted to perfection then lightly sweetened with maple syrup, they’re an irresistible recipe the whole family will love.
Perfect for Thanksgiving: Maple roast vegetables are perfect whether you’re hosting a big gathering or keeping it cozy with family. Looking for more ideas? Check out my Thanksgiving Menu and Prep Schedule and Easy Thanksgiving Sides!
Tasty leftovers: These veggies might be even better the next day! Roast double to enjoy flavorful leftovers all week.
Kid-friendly Veggies: Even picky eaters love these. Roasting enhances their natural sweetness, and the maple syrup makes them irresistible. This recipe got my kids hooked on squash!
Hands-off: A quick chop is all the effort needed. Pop them in the oven, and let the roasting handle itself while you prep other dishes.
The Ingredients
Peppers: Select fun colors of bell peppers (besides green) to have the sweetest options.
Carrots: I like to add other colors besides just orange!
Onion: A regular white or yellow onion pairs well here.
Maple Syrup: Just a touch! This adds to the sweetness and caramelization that makes everyone go nuts for more.
Substitutions and Variations
More Bite: Want more bite? Add a red onion instead of other options.
More Color: You can use any colors of peppers or carrots here. Go ahead and play around so that everything on your pan isn’t one color family.
Switch the Sweet: You can use a touch of honey if you prefer that flavor over maple syrup. Just keep in mind that then your vegetables won’t be suitable for vegans.
How to Make Maple Roasted Vegetables
Step 1: Cut squash and remove seeds.
Step 2: Dice remaining veggies in similar sizes.
Step 3: Add oil and salt and stir to combine. Spread on a baking sheet in an even layer.
Step 4: Roast veggies in a 425°F oven for 50 minutes, stirring halfway through, or until tender and golden. Top with maple syrup and roast an additional 5 minutes or until caramelized.
Tips and Tricks
To Peel or Not Peel: Butternut squash you need to peel, but if you select other options as well like delicata or acorn, they actually don’t need to be peeled! The skin will add a lot of fiber.
Make it Easy: You can often find already peeled and cubed butternut squash in the produce section to help you save time.
Make it Ahead: I’m all about saving time, especially when you are making a bunch of dishes all at once. You can chop and add the oil to the veggies, pop in the fridge in an airtight container or bag up to 48 hours in advance.
Reheating: If you’re wanting to make this dish entirely then reheat, you can absolutely do that. Reheat vegetables in a 350°F oven for about 10 minutes until heated through. Perfect for prepping then taking to a Friendsgiving!
FAQs
What is the best way to prepare butternut squash?
Prepping butternut squash doesn’t have to be intimidating! Start with a sharp knife—it’s safer and easier to handle. Cut off both ends to create a flat surface, then stand it upright and use a veggie peeler to remove the skin. If you’re feeling confident, you can use the knife to trim the skin, but you might lose a bit of the good stuff that way.
Do I need to peel all squash?
Some varieties of winter squash do have thinner skin that is a delicious treat. Delicata, acorn, or honey nut all have thin skin that really softens up when roasted. Kabocha you can peel if you want, but it’s not necessary. Butternut should always be peeled. While edible, its skin is thicker, hard to chew and also don’t necessarily taste the best. You do also have to remove the seeds from all types, but remember they can be roasted like pumpkin seeds!
Should I cut all of my vegetables?
If you have smaller carrots, you can sometimes leave them whole, or even simply in half for a beautiful presentation. The main goal is to cut all vegetables to similar size so they are all done at the same time. Your onion is the most likely to burn, but you can help that by leaving the layers in large chunks rather than separating them all out.
These Maple Roast Vegetables are the perfect blend of sweet and savory, making them a must-have on your Thanksgiving table. Whether it’s for the big day or a cozy family dinner, this recipe is sure to become a favorite in your home!
Roasting is one of the best techniques for getting the maximum amount of flavor out of vegetables. They become super tender, sweet on the inside and a bit caramelized on the outside.
7carrots, peeled, sliced in half lengthwise, then cut into 2-inch pieces
2red bell peppers, cut into large chunks
1delicata squash, unpeeled, split lengthwise, seeds removed and cut into half moons(you could also use peeled butternut squash or a combination of the two)
Place all the vegetables on a large baking sheet. Drizzle with olive oil and toss to coat all the vegetables and sprinkle with salt. Alternatively at this point you can place the vegetables in a large zipper bag and refrigerate overnight.
Roast for 45-50 minutes, stirring halfway through, or until tender and golden.
Remove the vegetables from the oven, drizzle with maple syrup and roast an additional 5 minutes or until caramelized and golden.
Serve with additional salt to taste.
Video
Notes
To Peel or Not Peel: Butternut squash you need to peel, but if you select other options as well like delicata or acorn, they actually don’t need to be peeled! The skin will add a lot of fiber.
Make it Easy: You can often find already peeled and cubed butternut squash in the produce section to help you save time.
Make it Ahead: I’m all about saving time, especially when you are making a bunch of dishes all at once. You can chop and add the oil to the veggies the night before and pop in the fridge in an airtight container or bag.
This vegetarian goulash (Hungarian) recipe gives you the chance to enjoy this authentic dish exactly how Hungarians have it but in a completely vegetarian form. It is a family recipe that has been passed down generations and is a real comfort food. Goulash is a traditional Hungarian soup, and this vegetarian version is packed with…
This vegetarian goulash (Hungarian) recipe gives you the chance to enjoy this authentic dish exactly how Hungarians have it but in a completely vegetarian form. It is a family recipe that has been passed down generations and is a real comfort food.
Goulash is a traditional Hungarian soup, and this vegetarian version is packed with flavor. This recipe is a great way to enjoy a delicious, steaming bowl of goulash without any meat. You can also try my authentic Hungarian goulash.
I always love a good one-pot meal, and this vegetarian Hungarian goulash is a hearty and comforting soup that is perfect for a family dinner or meal prep for the week. It is not only delicious but also simple to make, using basic ingredients that you can find at your local grocery store.
The combination of sweet paprika, caraway seeds, and garlic gives this soup a rich and deep flavor that is warm and satisfying, especially on a cold day. The use of root vegetables like potatoes, carrots, and parsnips, not only adds a hearty texture to the soup but also makes it a nutritious and filling meal.
I love how versatile this recipe is. You can easily customize it by adding your favorite vegetables or using whatever you have on hand. It is a great way to clean out your fridge and reduce food waste.
🧾 Key ingredients
This vegetarian goulash is a hearty, flavorful dish that is made with simple, plant-based ingredients that you can find at your local grocery store. You may even have some of these ingredients in your kitchen already.
Onions and garlic are the flavor base of this goulash. They add a deep, aromatic flavor that forms the foundation of the dish.
Potatoes, carrots, and parsnips are the primary vegetables in this goulash. They not only add a wonderful, hearty texture but also soak up the rich flavors of the broth and spices.
Kidney beans are a great source of plant-based protein in this dish. Since it was a peasant’s dish, they used beans instead of meat since it was cheaper and available.
Sweet paprika and tomato paste are essential for that signature goulash flavor. The sweet paprika adds a rich, sweet pepper flavor, while the tomato paste provides a hint of tanginess.
Parsley is a classic herb in goulash. It adds a fresh, herby note to the dish.
Caraway seeds are a traditional ingredient in Hungarian goulash. They have a unique earthy flavor that is a signature of this dish.
🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.
🥘 Equipment
For this hearty vegetarian goulash, a reliable stockpot is an absolute must. I recommend using a large, sturdy stockpot as this recipe makes a generous amount of soup.
👩🍳 Instructions
Preparing the ingredients
STEP 1 Start by peeling and chopping one onion and three cloves of garlic. These will be used to add flavor to your goulash.
STEP 2 Next, wash and chop four medium-sized potatoes. Remember to leave the skin on for added nutrients.
STEP 3 Now, it’s time to prepare your carrots and parsnips. Wash, peel, and slice two carrots and one parsnip.
Making the vegetarian goulash
STEP 1 Heat your stockpot to medium heat and add two tablespoons of oil. Once the oil is hot, add the chopped onion and cook for one to two minutes.
STEP 2 Then, add the sliced carrots and parsnips to the pot. Stir and cook for about five to six minutes.
STEP 3 Add the chopped garlic, half a teaspoon of salt, a pinch of black pepper, one teaspoon of dried parsley, and one teaspoon of caraway seeds. Stir everything together and cook for another two to three minutes.
STEP 4 Now, it’s time to add the flavor base to your goulash. Add two tablespoons of sweet paprika powder and two tablespoons of tomato or goulash paste to the pot. Stir until all the ingredients are well combined.
STEP 5 Pour in six cups of vegetable broth and stir. Let the soup cook for about five minutes.
STEP 6 Add the diced potatoes to the pot and cook for another five minutes.
STEP 7 Finally, add two cups of cooked or canned beans. Stir everything together and cook for another five minutes. Your vegetarian goulash is now ready to serve.
💡 Expert tip
Chop your vegetables evenly to ensure they cook properly. Start by adding the carrots and parsnips, as they take the longest to cook, and then the potatoes. This way, all your vegetables will be ready at the same time, and your goulash will be perfectly balanced.
🔄 Variations
If you are a fan of spicy food, consider adding some hot chili powder or chili flakes to this vegan goulash. This will give your dish a fiery kick and add a new dimension of flavor to the recipe.
If you want to incorporate more vegetables into this dish, consider adding mushrooms. They will not only contribute to the texture but also add a rich, savory flavor that complements the other ingredients.
You can also experiment with different types of beans. Chickpeas, black beans, or cannellini beans would all work well in this recipe and add a unique twist.
🥣 Serving ideas
This vegetarian goulash is a versatile dish that can be enjoyed in a variety of ways. It is a hearty and comforting soup that is perfect for a main course. I like to serve it with a side of crusty bread. It is a traditional way to enjoy this soup and is a great way to soak up the delicious broth.
This soup can also be served as a starter to a more substantial meal. It is a great way to whet your appetite before a main course. It can be served with a variety of main dishes, such as a Hungarian mushroom stew or any of these vegetarian stews.
❄️ Storing tips
Storing and reheating this vegan goulash is a simple process, and it may even enhance the flavors, making it a perfect make-ahead dish for busy weeknights.
To store, allow the goulash to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to four to five days without any compromise in the quality or flavor.
The dish freezes exceptionally well and can be kept in the freezer for up to a couple of months in a freezer-safe container or resealable plastic bag.
To reheat, if it is frozen, allow it to thaw in the refrigerator overnight. Once thawed, you can warm it up on the stovetop over medium heat. If you are reheating it from the refrigerator, you can also use the microwave. Just be sure to stir it occasionally to guarantee even reheating.
🤔 FAQs
What kind of beans can I use?
The most authentic beans to use for Hungarian goulash are kidney beans. You can use any kind of kidney beans, including red kidney beans, white cannellini beans (also known as white kidney beans), or speckled kidney beans. However, you can also use chickpeas, which I have tried several times, and the soup still tastes amazing.
What else can I add to the soup?
If you want to add more vegetables but still keep the soup authentic, I recommend adding button mushrooms. If you want to add a beefy texture to the soup, you can also add vegan beef or marinated soy chunks. These chunks are usually made of textured vegetable protein (TVP). However, it is important to note that these additions will make the soup non-tradtional.
THANK YOU so much for visiting our website. Please comment below if you have tried this recipe. We LOVE hearing from you! If you loved the recipe, please don’t forget to give us a ⭐⭐⭐⭐⭐ RATING. We appreciate all of our readers.
This vegetarian goulash (Hungarian) recipe gives you the chance to enjoy this authentic dish exactly how Hungarians have it but in a completely vegetarian form. It is a family recipe that has been passed down generations and is a real comfort food.
Peel and chop the onion and garlic. Wash and chop potatoes. Wash, peel, and slice carrots and parsnip.
Making the soup
Heat your stockpot to medium heat and add oil. Cook the chopped onion for 1-2 minutes.
Add the sliced carrots and parsnip. Stir and cook for 5-6 minutes.
Add chopped garlic and the seasoning (salt, pepper, parsley, and caraway seeds) and cook for another 2-3 minutes.
Add the sweet paprika powder and the tomato or goulash paste, and stir until combined.
Pour the vegetable broth and cook the soup for approx. 5 minutes.
Add the diced potatoes and cook for another 5 minutes.
Finally, add the cooked or canned beans and cook for another 5 minutes.
Notes
TOP TIP: This soup gets more and more delicious with every passing minute.
Chop vegetables evenly – We added carrots and parsnip first as they need the most time to be cooked, then potatoes. They will cook more evenly if the veggies are the same size.
Chop vegetables smaller – If you prefer to reduce the cooking time, you can cut the potatoes to smaller or slice the carrots thinner.
How spicy should it be? – Depending on how hot and spicy you prefer your soup, you can add chili powder or sriracha or freshly chopped raw chili peppers beside the sweet paprika powder.
Beans vs chickpeas – While the traditional recipe calls for beans, you can use chickpeas if you like them better.
Why coconut oil? – The traditional way is to make the base for cooking onion and garlic with lard. As we eat plant-based, the closest alternative is coconut oil. Why? It gives the soup a fatty after-taste similar to lard.
What to serve with vegetable goulash soup? – If you’d like to keep it authentic, the only side Hungarians pair this soup with is bread. We use the bread slices to dunk them in the soup and eat it like that. Goulash soup is a one-pot dish, so the side is the cooked potatoes that are already in it.
What kind of beans can I use? – The most authentic ones are kidney beans of any kind: red kidney beans, white cannellini beans aka white kidney beans, or speckled kidney beans… We have also made it several times with chickpeas and the soup tastes amazing.
What else can I add to the soup? – If you’d like to add more veggies, but still keep it real, we recommend adding mushrooms.
This red lentil soup is a simple and easy recipe that is ready in just 30 minutes. It is comforting and has delicious Hungarian flavors thanks to the sweet smoked paprika, parsley, cumin, and tomato paste. When you think of red lentil soup, Middle Eastern flavors come to mind. But this recipe is different; it…
This red lentil soup is a simple and easy recipe that is ready in just 30 minutes. It is comforting and has delicious Hungarian flavors thanks to the sweet smoked paprika, parsley, cumin, and tomato paste.
When you think of red lentil soup, Middle Eastern flavors come to mind. But this recipe is different; it features European flavors with sweet smoked paprika and parsley for a truly comforting dish.
This red lentil soup is a must-try for anyone looking for a hearty and filling plant-based meal. The combination of red lentils, root vegetables, and warm, smoky spices makes this soup not only delicious but also incredibly satisfying.
I love how simple and easy it is to make this soup. The use of everyday ingredients, such as onions, garlic, carrots, and potatoes, makes it a convenient option for when you want to prepare a wholesome meal without a trip to the grocery store.
The use of sweet smoked paprika in this recipe is a total flavor enhancer. It adds a rich, smoky undertone to the soup that is both comforting and inviting. Combined with the earthiness of the cumin and the freshness of the parsley, this soup has a flavor combo you will absolutely love.
🧾 Key ingredients
This red lentil soup is a hearty and wholesome dish that is not only delicious but also simple to make. The best part is, you probably have most of these ingredients in your pantry or fridge already.
Red lentils are the star of this soup. They not only add a beautiful, vibrant color to the dish but also cook relatively quickly compared to other lentils, making them perfect for a weeknight meal.
Potatoes, carrots, and parsnips are the root vegetables that give this soup its hearty texture. When they are simmered in the broth, they become soft and flavorful, blending well with the red lentils.
Garlic and onion are the aromatic foundation of many great dishes, and this soup is no exception. They add a depth of flavor that complements the sweetness of the root vegetables and the earthiness of the lentils.
Tomato paste, sweet smoked paprika, and ground cumin are the key seasonings in this recipe. They add a rich, smoky flavor that enhances the overall depth of the soup.
🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.
🥘 Equipment
For this hearty and comforting red lentil soup recipe, a reliable stockpot is an absolute must. Its large capacity and sturdy construction make it perfect for sautéeing onions, garlic, and a medley of vegetables. Its tight-fitting lid also helps to lock in all the wonderful flavors as the soup simmers to perfection.
👩🍳 Instructions
Preparing the ingredients
STEP 1 Soak the red lentils in boiling water for 10 minutes.
STEP 2 Peel and chop the onion and garlic. Wash and chop the potatoes. Also, wash, peel, and slice the carrots and parsnips.
Making the red lentil soup
STEP 1 Heat a stockpot or a Dutch oven to medium heat and add olive oil. Cook the chopped onion for 1-2 minutes.
STEP 2 Add the sliced carrots and parsnips to the pot. Stir and cook for 5-6 minutes.
STEP 3 Add the crushed garlic, salt, pepper, parsley, and cumin to the pot. Stir and cook for another 2-3 minutes.
STEP 4 Add the sweet paprika powder and the tomato paste to the pot. Stir until combined.
STEP 5 Pour the vegetable broth into the pot. Cook the soup for approximately 5 minutes.
STEP 6 Add the diced potatoes to the pot. Cook for another 5 minutes.
STEP 7 Finally, add the soaked red lentils to the pot. Cook for another 5 minutes, or until all the vegetables are tender.
💡 Expert tip
The key to this red lentil soup is to prepare the red lentils properly. Soak them in boiling water for at least 10 minutes before adding them to the soup. This not only helps to soften the lentils, but it also kick-starts the cooking process, reducing the overall cooking time of your soup.
🔄 Variations
If you are a fan of spicy food, consider adding a teaspoon of chili powder to give the soup a fiery kick. This will not only add heat but also a unique flavor that contrasts beautifully with the earthy lentils and sweet vegetables.
For a touch of acidity and freshness, consider adding a squeeze of lemon juice or a splash of apple cider vinegar at the end of cooking. This will brighten up the flavors and add a tangy twist to the soup.
If you prefer a creamier texture, you can blend a portion of the soup until smooth and then mix it back in with the chunky soup. This will give the dish a creamy consistency while still maintaining the texture of the vegetables and lentils.
🥣 Serving ideas
This red lentil soup is a versatile dish that can be enjoyed in a variety of ways. It can be served as a main course for a light, healthy dinner. I love to pair it with a side of crispy garlic bread or a fresh green salad for a complete and satisfying meal.
This soup is also a great option for meal prep. I like to make a big batch on the weekend and enjoy it throughout the week. It reheats beautifully and makes for a quick and easy lunch or dinner option.
It is also a perfect dish for a cozy family dinner. Serve it with some vegan cornbread or a side of pesto vegetables for a comforting and nutritious meal that the whole family will love.
❄️ Storing tips
Storing and reheating this red lentil soup is a simple task, and the best part is that the flavors continue to develop, making the dish even more delicious over time.
To store the leftovers, allow the soup to cool completely before transferring it to an airtight container. It can be safely stored in the refrigerator for up to 4-5 days.
As for freezing, it is a great option for this soup. The red lentils hold up well to the freezing and thawing process, so you can portion the soup out into individual servings and store them in the freezer for up to 3 months.
When you are ready to reheat the soup, you can do so on the stovetop. Place the soup in a pot and warm it over medium heat, stirring occasionally, until it is heated through. If you are reheating individual portions, the soup can also be reheated in the microwave. Just be sure to stir it every couple of minutes to ensure even reheating.
🤔 FAQs
Can I use different lentils?
I wouldn’t recommend using other lentils. Green and brown lentils not only have different tastes, but they also need longer soaking and cooking time.
Do I really need to soak them?
If you don’t soak them for at least 10 minutes in cold water, then you will need a longer time to cook them. It means that you need to add them at the same time as you add the veggie broth. They need at least 15-20 minutes so you need to pay attention not to over-cook the other veggies. In the worst-case scenario, you can pour the whole soup in a blender and make a cream of red lentil soup.
What if my soup turns out too thick?
Add 1-2 cups of water if the red lentils soaked up too much liquid. And adjust seasoning accordingly.
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This red lentil soup is a simple and easy recipe that is ready in just 30 minutes. It is comforting and has delicious Hungarian flavors thanks to the sweet smoked paprika, parsley, cumin, and tomato paste.
Soak red lentils for 10 minutes in boiling water. In that 10 minutes, you can prepare the other veggies.
Peel and chop the onion and garlic. Wash and chop potatoes. Wash, peel and slice carrots and parsnip.
Making the soup
Heat your a stockpot or a Dutch oven to medium heat and add olive oil. Cook the chopped onion for 1-2 minutes.
Add the sliced carrots and parsnip. Stir and cook for 5-6 minutes.
Add the crushed garlic and the seasoning (salt, pepper, parsley, and cumin) and cook for another 2-3 minutes.
Add the sweet paprika powder and the tomato paste, and stir until combined.
Pour the vegetable broth and cook the soup for approx. 5 minutes.
Add the diced potatoes and cook for another 5 minutes.
Finally, add the soaked red lentils and cook for another 5 minutes.
Video
Notes
TOP TIP: This soup gets more and more delicious with every passing minute.
No need to thicken the soup – You don’t need any flour or starch to thicken the soup as the red lentils will help you thicken it. The longer the soup rests, the thicker it will be. Moreover, you can take out 1-2 cups of the finished soup and puree them separately with an immersion blender. When you add it back, you will get an even creamier and thicker soup.
Is it too thick? – Add 1-2 cups of water if the red lentil soaked up too much liquid. And adjust seasoning accordingly.
Chop vegetables evenly – We added carrots and parsnip first as they need the most time to be cooked, then potatoes. They will cook more evenly if the veggies are the same size.
Chop vegetables smaller – If you prefer to reduce the cooking time, you can cut the potatoes to smaller or slice the carrots thinner.
How spicy should it be? – Depending on how hot and spicy you prefer your soup, you can add chili powder or sriracha or freshly chopped raw chili peppers beside the sweet paprika powder.
Do I really need to soak them? – If you don’t soak them for at least 10 minutes in hot water, then you will need a longer time to cook them. It means that you need to add them at the same time as you add the veggie broth. They need at least 15-20 minutes so you need to pay attention not to over-cook the other veggies. In the worst-case scenario, you can pour the whole soup in a blender and make a cream of red lentil soup. 🙂
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