Carrot and Lentil Soup (Printable Version)

Sweet carrots and red lentils simmered with coconut milk and warming spices for a velvety comforting bowl.

# The Ingredients You'll Need:

→ Vegetables

01 - 1.1 lb 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 & Seasoning

08 - 1 tsp ground cumin
09 - 1/2 tsp ground coriander
10 - 1/2 tsp ground turmeric
11 - 1/4 tsp chili flakes, optional
12 - Salt and black pepper to taste

→ Garnish

13 - Fresh coriander or parsley, chopped
14 - Yogurt or coconut cream for serving

# Step-by-Step Instructions:

01 - Heat a large pot over medium heat. Add olive oil, then sauté onion, garlic, and celery for 4-5 minutes until softened and fragrant.
02 - Add sliced carrots to the pot and cook for 3 minutes, stirring occasionally to coat with the aromatic base.
03 - Stir in cumin, coriander, turmeric, and chili flakes. Cook for 1 minute until spices become fragrant and release their oils.
04 - Add rinsed lentils, vegetable stock, and coconut milk if using. Bring to a boil, then reduce heat and simmer uncovered for 25-30 minutes until carrots and lentils are completely tender.
05 - Remove from heat. Use an immersion blender to puree until smooth, or leave slightly chunky if you prefer more texture.
06 - Season with salt and pepper to taste. Ladle into bowls and garnish with fresh herbs and a swirl of yogurt or coconut cream.

# Additional Tips::

01 -
  • The velvety texture feels like a hug in a bowl
  • Red lentils practically dissolve into creamy perfection without any cream
  • The spice combination turns ordinary vegetables into something extraordinary
  • It freezes beautifully so you always have homemade soup ready
02 -
  • Red lentils do not need soaking unlike other dried legumes
  • The soup will thicken as it sits so thin it slightly with extra stock when reheating
  • Fresh turmeric root can replace ground for an even brighter golden color
  • An immersion blender is safer than transferring hot soup to a countertop blender
03 -
  • Buy your lentils from a store with high turnover. Older lentils take longer to cook.
  • If the soup seems too thick, add stock rather than water to maintain flavor intensity.
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