Carrot and Lentil Soup
A comforting, nourishing Carrot and Lentil Soup that's easy to make, naturally vegetarian, and full of flavor. Perfect for cozy dinners, meal prep, or a healthy lunch.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion chopped
- 2-3 garlic cloves minced
- 4-5 medium carrots peeled and sliced
- 1 cup red or brown lentils rinsed
- 4 cups vegetable broth or water
- 2 tablespoons tomato paste or 1 cup chopped tomatoes optional
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon turmeric or curry powder
- Salt and pepper to taste
- Fresh herbs like parsley or cilantro for garnish
- Optional: lemon juice coconut milk, yogurt, croutons, or bread for serving
Instructions
- Sauté the Base Vegetables: Heat olive oil in a pot over medium heat. Sauté onions until soft and fragrant, about 5 minutes. Add garlic and cook for another minute.
- Add the Spices: Sprinkle in cumin, paprika, turmeric, or curry powder. Toast briefly to release the flavors.
- Add Carrots and Lentils: Stir in the sliced carrots and rinsed lentils until well combined.
- Pour in the Broth: Add vegetable broth or water. Stir in tomato paste or chopped tomatoes if using. Bring to a gentle boil.
- Simmer: Reduce heat to low, cover, and simmer for 20–30 minutes, until carrots are tender and lentils are cooked.
- Blend or Leave Chunky: Blend for a creamy soup or leave chunky for a rustic texture.
- Season and Serve: Adjust salt and pepper. Optional: add a squeeze of lemon juice. Garnish with fresh herbs, yogurt, croutons, or serve with warm bread.
Notes
- Red lentils create a smooth, creamy soup; brown lentils give a chunkier texture.
- Tomato paste or chopped tomatoes add depth of flavor.
- For extra creaminess, stir in coconut milk, cream, or yogurt.
- Refrigerates well for 4–5 days or freezes up to 3 months.
- Variations to try: curry carrot and lentil soup, Moroccan-inspired with cinnamon and harissa, smoky paprika, ginger-infused, or vegetable-packed versions.