Carrot and Lentil Soup (Printable)

A nourishing blend of sweet carrots and protein-packed red lentils with cumin, coriander, and turmeric for a warming meal.

# 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 (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

→ Garnish

13 - Fresh coriander or parsley, chopped, optional
14 - Yogurt or coconut cream for swirl, 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 pepper to taste. Ladle into bowls and garnish with fresh herbs and a swirl of yogurt or coconut cream if desired.

# Expert Tips:

01 -
  • The natural sweetness of the carrots balances perfectly with earthy lentils, creating a flavor that even my vegetable-skeptic nephew requests.
  • You can prep everything in one pot while sipping your morning coffee, then let it simmer away while you handle other things.
02 -
  • Dont skip sautéing the vegetables first, as I once did when in a hurry, or youll miss the caramelized depth that makes this soup special.
  • Red lentils cook much faster than other varieties, so keep an eye on them after the 20-minute mark to prevent them from turning mushy.
03 -
  • If you have a high-powered blender and want restaurant-level smoothness, transfer the soup in batches and blend on high, then pass through a fine-mesh strainer for the silkiest texture imaginable.
  • Save the coconut milk for the end of cooking rather than simmering it with everything else, which preserves its delicate flavor and prevents any chance of curdling.
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