Warm Your Soul with Carrot & Lentil Soup

Sometimes, life calls for a cozy meal that’s easy, nourishing, and packed with flavor. Enter Carrot & Lentil Soup, a dish that’s as hearty as it is vibrant.

A bowl of Carrot & Lentil Soup.

Whether you’re looking to make a quick weeknight dinner or prepping for a week of wholesome lunches, this soup has got you covered. Plus, it’s naturally vegan, gluten-free, and budget-friendly—what’s not to love?

A bowl of Carrot & Lentil Soup topped with almonds, fresh cilantro, and yogurt.

Ingredients

  • Olive oil – or neutral cooking oil
  • Onion – Brown or yellow onion; diced.
  • Garlic – Minced; use fresh garlic for the best flavor.
  • Mild curry powder
  • Cinnamon
  • Carrots – Peeled and cut into 1/2-inch half moons.
  • Tomato paste
  • Dried red lentils
  • 1 can coconut milk – 400 ml.
  • Vegetable broth – Use low or no sodium-added broth.
  • Salt and pepper – To taste.
  • Lemon juice
Carrot & Lentil Soup ingredients with labels.

Optional garnishes:

  • Plain yogurt
  • Toasted sliced almonds
  • Fresh cilantro
  • Lemon slices

How To Make Carrot & Lentil Soup

  1. Heat the oil in a large soup pot or Dutch oven over medium heat.
  2. Add the onion and sauté for about 3 minutes, stirring occasionally until it is starting to soften.
  3. Stir in the garlic and cook for an additional 2 minutes until fragrant.
  4. Sprinkle in the curry powder and cinnamon, followed by the carrots. Cook for 3 minutes, stirring frequently to release the spices’ aroma.
  5. Mix in the tomato paste, stirring to coat the vegetables evenly.
  6. Add the lentils, coconut milk, and broth, then season with salt and pepper to taste.
  7. Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 25 minutes, stirring occasionally.
  8. Stir in the lemon juice just before serving to brighten the flavors and season with salt and pepper.
  9. Ladle the soup into bowls and top with a dollop of yogurt, a sprinkle of almonds, fresh cilantro, and a wedge of lemon if desired.

This soup can be pureed for a creamy texture, but I love it chunky and rustic—it’s all about personal preference!

Step-By-Step Process

Chef Jenn’s Tips

  • Rinse the lentils before cooking to remove any debris and improve their texture in the soup.
  • Don’t rush the simmering process; it allows the flavors to meld beautifully.
  • Garnishes like yogurt and almonds add a delightful creaminess and crunch—don’t skip them if you can help it.
  • If the soup thickens too much upon reheating, simply add a splash of water or broth to reach your desired consistency.

Recommended

Make It A Meal

Pair this hearty soup with warm crusty bread or naan for dipping. A light green salad with a lemon vinaigrette complements the flavors beautifully. For a heartier spread, serve alongside grilled vegetables or a baked potato.

A bowl of Carrot & Lentil Soup topped with almonds, fresh cilantro, and yogurt.

Storage

Carrot & Lentil Soup is a great make-ahead dish. Store leftovers in an airtight container in the fridge for up to 4 days. For longer storage, freeze in individual portions for up to 3 months. When ready to enjoy, thaw in the fridge overnight and reheat gently on the stovetop or in the microwave.

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A bowl of Carrot & Lentil Soup.

Carrot & Lentil Soup

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Ingredients
  

  • 2 tablespoons olive oil or neutral cooking oil
  • 1 cup onion brown or yellow onion; diced
  • 3 cloves garlic minced; use fresh garlic for the best flavor
  • 1 teaspoon mild curry powder
  • pinch cinnamon
  • 4 medium carrots peeled and cut into 1/2-inch half moons
  • ¼ cup tomato paste
  • 2 cups dried red lentils
  • 1 can coconut milk 400 ml
  • 6 cups vegetable broth use low or no sodium-added broth
  • salt and pepper to taste
  • 1 tablespoon lemon juice

Optional garnishes

  • plain yogurt
  • toasted sliced almonds
  • fresh cilantro
  • lemon slices

Instructions
 

  • Heat the oil in a large soup pot or Dutch oven over medium heat.
  • Add the onion and sauté for about 3 minutes, stirring occasionally until it is starting to soften.
  • Stir in the garlic and cook for an additional 2 minutes until fragrant.
  • Sprinkle in the curry powder and cinnamon, followed by the carrots. Cook for 3 minutes, stirring frequently to release the spices’ aroma.
  • Mix in the tomato paste, stirring to coat the vegetables evenly.
  • Add the lentils, coconut milk, and broth, then season with salt and pepper to taste.
  • Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 25 minutes, stirring occasionally.
  • Stir in the lemon juice just before serving to brighten the flavors and season with salt and pepper.
  • Ladle the soup into bowls and top with a dollop of yogurt, a sprinkle of almonds, fresh cilantro, and a wedge of lemon if desired.

Notes

Chef Jenn’s Tips

  • Rinse the lentils before cooking to remove any debris and improve their texture in the soup.
  • Don’t rush the simmering process; it allows the flavors to meld beautifully.
  • Garnishes like yogurt and almonds add a delightful creaminess and crunch—don’t skip them if you can help it.
  • If the soup thickens too much upon reheating, simply add a splash of water or broth to reach your desired consistency.
Tried this recipe?Let us know how it was!

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