This easy carrot and lentil soup is packed with flavor and nutrition! The combination of sweet carrots and hearty lentils makes for a warm and filling meal, perfect for chilly days.
I love how simple it is to make—just chop your veggies, simmer, and enjoy! Plus, it’s a great way to sneak in some veggies. You’ll feel great serving this healthy bowl!
Key Ingredients & Substitutions
Olive Oil: This healthy fat is perfect for sautéing. If you’re looking for alternatives, avocado oil or coconut oil work well too, though they have different flavors.
Onion: A medium onion brings sweetness and depth to the soup. If onions are a deal-breaker for you, try shallots or leeks for a milder taste.
Garlic: Fresh garlic adds a lovely aroma! You can substitute with garlic powder if you’re in a pinch—just use about 1/4 teaspoon for each clove.
Carrots: They give the soup sweetness and color. For a different profile, you could use sweet potatoes or parsnips instead.
Red Lentils: These cook quickly and break down to thicken the soup. If you want a different texture, split green or brown lentils can be substituted, though they take longer to cook.
Vegetable Broth: I prefer using broth for added flavor, but water is a fine substitute if needed. Just adjust seasoning to make sure it tastes good!
Spices: Cumin, coriander, and turmeric add warmth. Feel free to adjust spices based on your preference. For a bit of heat, you could add a pinch of cayenne pepper.
How Can I Get My Soup to Be Smooth and Creamy?
To achieve a smooth and creamy texture, blending is key! You can use an immersion blender directly in the pot for convenience. If you have a regular blender, let the soup cool slightly, then blend in batches—just be careful with hot liquids!
- Start blending slowly to prevent spillage.
- Blend until you reach your desired creaminess—some like it smooth, while others prefer a bit of texture.
- Return the blended soup to the pot and heat gently if needed.
A splash of lemon juice right before serving enhances the flavors beautifully, so don’t skip that step!
Easy Carrot and Lentil Soup
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 large carrots, peeled and chopped
- 1 cup red lentils, rinsed
- 4 cups vegetable broth (or water)
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon turmeric powder
- Salt and pepper, to taste
- Juice of 1 lemon
- Fresh parsley or coriander for garnish (optional)
How Much Time Will You Need?
This delicious soup will take about 10 minutes to prep and around 30 minutes to cook, making a total of about 40 minutes from start to finish. It’ll be worth every second when you taste it!
Step-by-Step Instructions:
1. Sauté the Base:
Start by heating the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, sautéing them until they’re soft and fragrant, which should take about 3-4 minutes. This creates a lovely aroma to kick off your soup!
2. Add the Carrots:
Next, toss in your chopped carrots. Cook them for another 5 minutes, stirring occasionally. This helps them become tender and start to bring out their sweet flavor.
3. Mix in the Lentils and Spices:
Now it’s time to add the rinsed red lentils along with the cumin, coriander, and turmeric. Stir everything together well so that the lentils and carrots get nicely coated with the spices.
4. Simmer the Soup:
Pour in the vegetable broth, raising the heat to bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 25-30 minutes. You want the lentils and carrots to be nice and tender.
5. Blend the Soup:
Using an immersion blender, carefully blend the soup until it’s smooth. If you like a little texture, you can blend it partially, leaving some chunks of carrot and lentils.
6. Season to Taste:
At this point, taste your soup and season it with salt, pepper, and the juice of one lemon. The lemon juice adds a wonderful brightness that enhances all the flavors.
7. Serve and Enjoy:
Finally, ladle the beautiful soup into bowls and garnish with fresh parsley or coriander if you’d like. It’s best served warm, so dig in and enjoy your healthy, hearty meal!
FAQ for Easy Carrot and Lentil Soup
Can I Use Other Types of Lentils?
Yes, you can use other types of lentils like green or brown lentils, but keep in mind they will take longer to cook and may not break down as easily as red lentils. Expect cooking times to increase to about 35-40 minutes for these varieties.
Can I Make This Soup Vegan?
Absolutely! This recipe is already vegan as it uses vegetable broth. Just make sure your ingredients (like the lentils and spices) are also labeled vegan.
How Do I Store Leftover Soup?
Store any leftover soup in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for up to 3 months. Just be sure to let it cool completely before transferring it to a freezer-safe container.
What Can I Serve with This Soup?
This soup pairs beautifully with crusty bread, a fresh salad, or even over cooked rice or quinoa for a heartier meal. Enjoy experimenting with your favorite sides!
