Carrot and Lentil Soup Recipe
Carrot and Lentil Soup is one of those deeply comforting dishes with the power to brighten the gloomiest day. It’s cleverly simple, brimming with sweet earthiness from carrots, protein-packed lentils, and a fragrant blend of spices that make every spoonful both satisfying and full of flavor. Whether you’re craving something nourishing on a chilly evening or want a colorful, veggie-forward meal that’s quick to throw together, this delightful soup delivers warmth, heartiness, and a pop of color to your table.
Ingredients You’ll Need
The beauty of Carrot and Lentil Soup truly lies in its straightforward ingredients. Each item adds its own character, from the aromatic spices to the nourishing vegetables, building layers of flavor and texture with just a handful of pantry staples.
- Olive oil: Gives a smooth, luscious base for sautéing and brings out the sweetness in the vegetables.
- Onion (chopped): Adds a mellow, savory depth that forms the backbone of flavor for the soup.
- Garlic cloves (minced): Brightens up the pot with a punch of aroma and taste.
- Ground cumin: Lends a warm, earthy note that perfectly pairs with carrots and lentils.
- Ground coriander: Adds a gentle citrusy lift, balancing the other spices beautifully.
- Ground turmeric (optional): Offers a gorgeous hue and a hint of earthiness; totally optional but lovely.
- Large carrots (peeled and chopped): The star ingredient, bringing sweetness, color, and vitamin power to every bowl.
- Red lentils (rinsed): Cook quickly and turn creamy, providing protein, fiber, and heartiness.
- Vegetable broth: Enhances flavor without overpowering, while keeping the soup vegan and light.
- Water: Slightly mellows the broth, ensuring a perfect soup consistency.
- Salt and pepper to taste: Essential for seasoning and bringing every flavor into sharp focus.
- Juice of half a lemon: Adds brightness and a zesty finish that wakes up the dish.
- Fresh cilantro or parsley for garnish (optional): Sprinkles of green for color and a fresh, herbal kick.
How to Make Carrot and Lentil Soup
Step 1: Sauté Aromatics
Start by heating the olive oil in a large pot over medium heat. Toss in your chopped onions and let them cook for about 5 to 6 minutes, stirring now and then, until they’re lovely and soft. This is where the magic begins: the slow sizzle draws out their sweetness, setting the stage for amazing depth in your Carrot and Lentil Soup.
Step 2: Add Spices and Garlic
Next, sprinkle in the minced garlic, ground cumin, ground coriander, and a pinch of turmeric if you’re going for that sunny golden color. Stir them around for another minute or so, just until the kitchen smells irresistibly fragrant. This quick step toasts the spices and really brings out their character.
Step 3: Add Veggies and Lentils
Now, pile in those chopped carrots and rinsed red lentils. Give everything a good mix so the veggies and lentils get a cozy coating of those warmed spices. This helps every bite of soup taste bold and inviting.
Step 4: Pour in Liquids and Simmer
Pour in the vegetable broth and water, and turn up the heat to bring everything to a gentle boil. Once bubbling, lower the heat and let the pot simmer uncovered for 20 to 25 minutes. The goal is for the carrots and lentils to become soft and tender, ready to blend into creamy, wholesome deliciousness.
Step 5: Blend Until Smooth
Off the heat, use an immersion blender right in the pot to puree your Carrot and Lentil Soup until silky smooth. Prefer a chunkier texture? Just blend half and leave the rest chunky, or use a regular blender—just work in batches and be careful with the hot soup.
Step 6: Finish and Serve
Stir in salt, pepper, and that fresh squeeze of lemon juice to taste. The citrusy lift at the end wakes up all the flavors, making the soup irresistibly bright. Ladle into bowls, sprinkle on some chopped fresh cilantro or parsley if you like, and enjoy immediately!
How to Serve Carrot and Lentil Soup
Garnishes
Garnishing your Carrot and Lentil Soup is all about adding contrast and freshness. A shower of chopped cilantro or parsley makes each bowl feel special, and a swirl of coconut milk or dollop of dairy-free yogurt adds a luxurious touch and lovely visual appeal. Toasted pumpkin seeds or a sprinkle of chili flakes are fantastic for a little extra bite!
Side Dishes
This soup is a star on its own, but it also loves company. Try serving it with warm flatbread, pita triangles, or thick slices of sourdough for dipping. If you want to make it a meal, a crisp green salad with lemony dressing beautifully complements the soup’s cozy flavors.
Creative Ways to Present
For an extra-special presentation, pour the Carrot and Lentil Soup into mini cups or shot glasses for a party-ready appetizer. Or nestle a scoop of cooked rice or quinoa in the bottom of each bowl before ladling in the soup for an even heartier twist. It’s also gorgeous served family-style in a big tureen, so everyone can dig in together.
Make Ahead and Storage
Storing Leftovers
Leftover Carrot and Lentil Soup will keep like a champ in the fridge for up to 4 days. Simply let it cool completely, then ladle into an airtight container. The flavors only get better as they mingle overnight!
Freezing
This soup is a freezer superstar. Spoon cooled soup into containers or freezer bags, leaving a little space at the top for expansion. Frozen, it’ll keep well for at least 2 months. Thaw overnight in the fridge or just defrost gently on the stovetop when you’re ready to enjoy another bowl.
Reheating
To reheat, simply pour the desired amount into a pot and warm over medium-low heat, stirring occasionally. If the soup has thickened a bit, just add a splash of water or broth to return it to your preferred consistency. Stir well and heat until piping hot before serving.
FAQs
Can I use green or brown lentils instead of red?
Yes, but red lentils cook faster and blend into the soup for a creamy texture that’s signature to Carrot and Lentil Soup. Brown and green lentils will add a different texture and may take a bit longer to soften, so adjust cooking time as needed.
How can I make the soup spicier?
If you love a little heat, try adding a pinch of cayenne pepper or finely chopped fresh chili with the other spices. A swirl of hot sauce on top before serving is always a tasty option too.
Is Carrot and Lentil Soup good for meal prep?
Absolutely! This soup keeps really well, making it perfect for prepping lunches or easy dinners ahead of time. It’s just as delicious after a couple of days in the fridge—sometimes even better!
Can I make Carrot and Lentil Soup in a slow cooker?
Yes, you can sauté the onion, garlic, and spices in a pan first, then transfer everything to a slow cooker. Cook on low for about 6 hours or high for 3 hours, then blend as directed.
What’s the best way to blend hot soup safely?
An immersion blender is easiest and safest since you can blend directly in the pot. If using a countertop blender, work in smaller batches and don’t fill the blender more than halfway; keep the lid slightly ajar to allow steam to escape.
Final Thoughts
I hope you’ll treat yourself to a big bowl of Carrot and Lentil Soup soon—it’s one of those recipes that brings people together and delivers pure, wholesome comfort with every spoonful. Give it a go, and don’t forget to play around with the garnishes to make it truly your own. Happy cooking!
Print
Carrot and Lentil Soup Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
This hearty and nutritious Carrot and Lentil Soup is a comforting blend of earthy lentils, sweet carrots, and aromatic spices. Perfect for a cozy meal on a chilly day, this vegan soup is easy to make and bursting with flavor.
Ingredients
For the Soup:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground turmeric (optional)
- 4 large carrots, peeled and chopped
- 1 cup red lentils, rinsed
- 4 cups vegetable broth
- 1 cup water
- Salt and pepper to taste
For Garnish:
- Juice of half a lemon
- Fresh cilantro or parsley for garnish (optional)
Instructions
- Heat the olive oil: In a large pot over medium heat, heat the olive oil.
- Sauté onion: Add the chopped onion and sauté for 5–6 minutes until softened.
- Add spices: Stir in garlic, cumin, coriander, and turmeric, cook for a minute until fragrant.
- Add vegetables and lentils: Add carrots, red lentils, vegetable broth, and water. Bring to a boil, then simmer for 20–25 minutes until soft.
- Puree the soup: Use an immersion blender to puree the soup until smooth. Season with salt, pepper, and lemon juice.
- Serve: Serve hot, garnished with fresh herbs if desired.
Notes
- For a richer flavor, add a dash of coconut milk before blending.
- This soup freezes well and makes a great meal prep option.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Middle Eastern-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 6g
- Sodium: 580mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
