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Warm and Hearty Carrot Lentil Soup Recipe

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If you're looking for a simple and satisfying meal that warms you from the inside out, this Carrot Lentil Soup is a great choice. This recipe is easy to follow and brings together the natural sweetness of carrots, the rich texture of lentils, and a medley of aromatic spices. Perfect for a cool evening or when you need a little comfort in this soup offers a balanced mix of flavour and nutrition.
Below, you'll find step-by-step instructions that break down each part of the process, ensuring you have a smooth cooking experience. Whether you're a beginner in the kitchen or a seasoned cook looking for something wholesome, this recipe covers all the details.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4
Course: accompaniment, Appetizer, Main Course, Soup
Cuisine: Mediterranean
Calories: 306
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2-3 tbsp Olive Oil for sautéing
  • 1 large Onion diced
  • 3-4 cloves Garlic minced
  • 1 lb Carrots peeled and chopped into small pieces
  • 1 cup Red Lentils you can substitute with yellow lentils if preferred; just note the cooking time might vary slightly
  • 4 cups Vegetable Broth
  • 1 cup Milk Dairy free can be used, almond, coconut, or soy milk are good options
  • ¼ tsp turmeric
  • 1 tsp ground cumin
  • ⅓ tsp ground coriander
  • Salt & Pepper to taste
  • Optional Garnishes: Fresh herbs (like cilantro or parsley) and a squeeze of lemon juice

Equipment

Method
 

  1. Prepare ingredients: Dice the onion, mince the garlic, and peel and chop the carrots.
  2. Sauté aromatics: Heat olive oil in a large pot over medium heat. Add diced onion and sauté for 5 minutes until softened. Add minced garlic and cook for another minute.
  3. Add vegetables and spices: Add chopped carrots, cumin, coriander, and turmeric to the pot. Stir to combine and cook for 2-3 minutes until fragrant.
  4. Add lentils and broth: Pour in the rinsed red lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes until lentils and carrots are tender.
  5. Add milk: Reduce heat to low and stir in the cup of milk. Heat gently for 2-3 minutes but do not boil (to prevent curdling).
  6. Blend the soup: Remove from heat and let cool slightly. Use a high-powered blender or immersion blender to puree the soup until smooth. If using a regular blender, work in batches for safety.
  7. Season and adjust: Return soup to the pot if needed. Season with salt and pepper to taste. If the soup is too thick, add more broth or milk until desired consistency is reached.
  8. Serve: Ladle into bowls. If desired, drizzle with coconut cream before serving.

Nutrition

Calories: 306kcalCarbohydrates: 42gProtein: 15gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 7mgSodium: 999mgPotassium: 731mgFiber: 16gSugar: 10gVitamin A: 8261IUVitamin C: 8mgCalcium: 128mgIron: 4mg

Notes

A mix of cumin, coriander, turmeric, and a pinch of red pepper flakes works well. Adjust according to your taste
Optional enhancements: For added flavor, stir in a splash of lemon juice or a pinch of smoked paprika.

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