Carrot and Lentil Soup (Printable)

Sweet carrots and protein-rich lentils blended with warm spices for a vibrant, comforting vegetarian dish.

# What You'll Need:

→ Vegetables

01 - 3 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 oz) coconut milk, optional

→ Spices and 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 serving, optional

# How-To Steps:

01 - Heat a large pot over medium heat. Add a splash of olive oil, then sauté onion, garlic, and celery for 4 to 5 minutes until softened.
02 - Add the sliced carrots and cook for another 3 minutes, 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 if preferred.
06 - Season with salt and pepper to taste.
07 - Ladle into bowls and garnish with fresh herbs and a swirl of yogurt or coconut cream if desired.

# Expert Suggestions:

01 -
  • It comes together in under an hour with pantry staples you probably already own.
  • The natural sweetness of carrots balances the earthiness of lentils without needing sugar or tricks.
  • It freezes beautifully, so you can make a big batch and forget about dinner for weeks.
  • Every spoonful feels nourishing without being heavy or complicated.
02 -
  • Don't skip rinsing the lentils, or you'll end up with foam and cloudiness on top of the soup.
  • If your soup turns out too thick after blending, just thin it with a little extra stock or water until it's the consistency you want.
  • Blending while the soup is still hot helps it become smoother, but be careful with steam if using a countertop blender.
03 -
  • Use the sweetest, freshest carrots you can find, they're the star here and you'll taste the difference.
  • If you blend half the soup and leave the rest chunky, you get a lovely texture that feels more rustic and homemade.
  • A drizzle of good olive oil on top just before serving adds richness and makes the colors pop.
Go Back