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.

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?

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

Optional garnishes:
- Plain yogurt
- Toasted sliced almonds
- Fresh cilantro
- Lemon slices
How To Make Carrot & Lentil Soup
- 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.
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.

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.

Carrot & Lentil Soup
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.