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A bowl of Creamy Carrot Lentil Soup, swirled with cream and garnished with fresh herbs.

Creamy Carrot Lentil Soup

This soup combines the sweetness of carrots with the earthiness of lentils for a comforting and nutritious meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Soup
Cuisine: Vegetarian
Ingredients Equipment Method Notes

Ingredients
  

For the Soup
  • 1 tablespoon Olive oil
  • 1 medium Onion chopped
  • 2 cloves Garlic minced
  • 1 pound Carrots peeled and chopped
  • 1 cup Red lentils rinsed
  • 4 cups Vegetable broth
  • 1/2 teaspoon Ground cumin
  • 1/4 teaspoon Ground ginger
  • Salt to taste Salt
  • Black pepper to taste Black pepper
For Creaminess
  • 1/2 cup Coconut milk full-fat

Equipment

  • Large pot or Dutch oven
  • Blender (immersion or countertop)

Method
 

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
  2. Add the minced garlic and cook for another minute until fragrant.
  3. Stir in the chopped carrots, rinsed red lentils, vegetable broth, cumin, and ginger. Bring the mixture to a boil.
  4. Reduce the heat to low, cover, and simmer for 20-25 minutes, or until the lentils and carrots are tender.
  5. Remove the pot from the heat. Carefully use an immersion blender to blend the soup until smooth and creamy. Alternatively, transfer the soup in batches to a countertop blender and blend until smooth, then return to the pot.
  6. Stir in the coconut milk. Season with salt and black pepper to taste.
  7. Serve hot.

Notes

For a richer flavor, you can add a bay leaf while simmering and remove it before blending. Garnish with fresh parsley or a swirl of coconut milk if desired.