Carrot and Lentil Soup (Printable)

Vibrant blend of sweet carrots and protein-rich lentils with warm spices for ultimate comfort in every bowl.

# What You'll Need:

→ Vegetables

01 - 3.5 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 coconut milk, optional for creaminess

→ 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

→ Garnish

13 - Fresh coriander or parsley, chopped, optional
14 - 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 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 black pepper to taste.
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, which means you can have real, nourishing food on the table without the stress.
  • Red lentils dissolve into the broth almost completely, creating natural creaminess without any cream at all.
  • The spice blend is gentle enough for everyday eating but complex enough to feel special, like you actually know what you're doing in the kitchen.
02 -
  • Red lentils can turn to mush if you're not watching, so set a timer at the twenty-five minute mark instead of walking away and hoping for the best.
  • Blending hot soup is genuinely dangerous, so either let it cool slightly or hold the immersion blender steady and work in batches if you're using a countertop blender.
  • The soup thickens as it sits, so what seems like the right consistency immediately after cooking might be too thick by tomorrow, and that's when a splash of stock brings it back to life.
03 -
  • Rinsing red lentils removes the starch that makes soup gluey, so don't skip this even though it feels like an unnecessary step.
  • If you make this and freeze it, leave a little headroom in the container because it expands, and discovering this the hard way isn't fun.
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