Carrot and Lentil Soup (Printer-friendly)

Vibrant soup combining sweet carrots, red lentils, and aromatic spices for a comforting meal.

# What You'll Need:

→ Vegetables

01 - 2 cups carrots, peeled and sliced
02 - 1 medium onion, chopped
03 - 2 garlic cloves, minced
04 - 1 celery stalk, chopped

→ Lentils

05 - 3/4 cup red lentils, rinsed

→ Liquids

06 - 4 cups vegetable stock
07 - 1 can (13.5 fl oz) coconut milk, optional

→ Spices & Seasoning

08 - 1 teaspoon ground cumin
09 - 1/2 teaspoon ground coriander
10 - 1/2 teaspoon ground turmeric
11 - 1/4 teaspoon chili flakes, optional
12 - Salt and black pepper to taste
13 - Olive oil for sautéing

→ Garnish

14 - Fresh coriander or parsley, chopped, optional
15 - Yogurt or coconut cream for swirl, optional

# Directions:

01 - Heat a large pot over medium heat. Add olive oil, then sauté onion, garlic, and celery for 4 to 5 minutes until softened.
02 - Add the carrots and cook for 3 minutes more, stirring occasionally.
03 - Stir in cumin, coriander, turmeric, and chili flakes. Cook for 1 minute until fragrant.
04 - Add rinsed lentils, vegetable stock, and coconut milk if using. Bring to a boil, then reduce heat and simmer uncovered for 25 to 30 minutes until carrots and lentils are tender.
05 - Remove from heat. Use an immersion blender to puree the soup until smooth, or leave slightly chunky according to preference.
06 - Adjust seasoning with salt and pepper as needed.
07 - Ladle into bowls and garnish with fresh herbs and a swirl of yogurt or coconut cream if desired.

# Expert Advice:

01 -
  • It comes together in under an hour and requires no fancy techniques, just honest ingredients and a little patience.
  • The natural sweetness of carrots balances the earthiness of lentils in a way that feels both grounding and bright.
  • You can make it chunky or silky depending on your mood, and it tastes even better the next day.
02 -
  • Red lentils will dissolve if you give them enough time, which is exactly what you want here, so don't rush the simmer.
  • If you forget to rinse the lentils, the soup will get foamy and cloudy, which taught me a lesson the first time I made this in a hurry.
  • Taste it before you finish, because a squeeze of lemon juice at the end can lift the whole thing into something unexpected.
03 -
  • Make a double batch and freeze half, because this soup is the kind of thing you'll be grateful for on a day when you don't have the energy to cook.
  • If your soup is too thin, simmer it uncovered for a few extra minutes to let some liquid evaporate, or blend more of it to increase the creaminess naturally.
  • Save any leftover vegetables or broth in the back of your refrigerator, because they're the beginning of tomorrow's dinner before you even realize it.
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