Carrot and Red Lentil Soup

Hi, I’m Sam from dishfoody.com, where simple ingredients create nourishing, flavorful comfort food. If you’re tired of bland lentil soups or heavy cream-based purees, this Carrot and Red Lentil Soup offers a vibrant, naturally creamy bowl packed with sweet carrots, protein-rich red lentils, and warming spices.

Perfect for cozy lunches, dinner starters, or meal prep, it’s naturally vegan, gluten-free, and ready in under 40 minutes. With years of soup-making expertise, I’ve crafted this recipe for silky texture and balanced flavor using pantry staples. Here’s everything you need: ingredients, easy steps, variations, and tips.

Why This Recipe Works

• Red lentils break down naturally to create creamy texture without dairy
• Carrots add natural sweetness and vibrant color
• Spices like cumin and coriander enhance earthy lentil flavor without overpowering
• One-pot recipe with minimal prep
• High in protein, fiber, and beta-carotene
• Freezes perfectly for batch cooking

Ingredients & Prep

• 1 cup red lentils, rinsed
• 4 large carrots, peeled and chopped
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 6 cups vegetable broth or water
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon turmeric
• 1 teaspoon smoked paprika
• Juice of 1 lemon
• Salt and black pepper to taste
• Fresh cilantro or parsley for garnish

Step-by-Step Instructions

1. Heat olive oil in large pot over medium heat. Sauté onion, garlic, and ginger until fragrant (4-5 minutes).
2. Add cumin, coriander, turmeric, and smoked paprika; toast spices 1 minute.
3. Add chopped carrots and rinsed red lentils; stir to coat with spices.
4. Pour in vegetable broth, bring to boil, then reduce to simmer. Cover and cook 25-30 minutes until carrots and lentils are very soft.
5. Use immersion blender to puree until smooth (or transfer to blender in batches).
6. Stir in lemon juice, salt, and pepper. Adjust consistency with extra broth if needed. Garnish with fresh herbs.

Flavor Variations

• Curry Style: Add coconut milk and garam masala for Indian flair.
• Spicy Harissa: Stir in 1-2 tsp harissa paste with spices.
• Creamy: Swirl in Greek yogurt or tahini at serving.

Storage Tips

Store in airtight containers in fridge for 5 days or freeze for 3 months. Thaw overnight and reheat with splash of broth.

FAQs

• Can I use green lentils? Yes, but they stay firmer and need 10 extra minutes cooking.
• Do I need immersion blender? Regular blender works; blend in batches.
• Is this baby-friendly? Yes, omit spices for mild version.

Conclusion

Warm up with velvety Carrot and Red Lentil Soup a nourishing, naturally creamy bowl that’s as easy as it is delicious. Perfect everyday comfort. For more wholesome soups, visit dishfoody.com and try our Roasted Carrots with Whipped Ricotta and Hot Honey.

Carrot and Red Lentil Soup

Print Recipe

Creamy Carrot and Red Lentil Soup blended smooth with warming spices, sweet carrots, and protein-packed red lentils. A nourishing vegan soup perfect for cold days and meal prep.

• Author: ssam
• Prep Time: 10 mins
• Cook Time: 30 mins
• Total Time: 40 mins
• Yield: 6 servings 1x
• Category: Soup, Dinner
• Method: Stovetop
• Cuisine: Middle Eastern, Vegan

Ingredients

Scale 1x2x3x

• 1 tablespoon olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 6 large carrots, peeled and chopped
• 1 cup red lentils, rinsed
• 6 cups vegetable broth
• Juice of 1 lemon
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

• 1. Heat olive oil in a large pot over medium heat. Sauté onion, garlic, and ginger until fragrant.
• 2. Add cumin, coriander, and turmeric; stir for 1 minute.
• 3. Add chopped carrots, red lentils, and vegetable broth. Bring to a boil.
• 4. Reduce heat and simmer 25-30 minutes until carrots and lentils are very soft.
• 5. Use an immersion blender to puree until smooth (or transfer to blender in batches).
• 6. Stir in lemon juice, salt, and pepper. Garnish with fresh cilantro and serve.

Notes

• No blender? Mash with potato masher for rustic texture.
• Add coconut milk for extra creaminess.
• Freezes perfectly for up to 3 months.
• Top with roasted chickpeas for crunch.

Nutrition

• Serving Size: 1 bowl
• Calories: 220
• Sugar: 8g
• Sodium: 450mg
• Fat: 5g
• Saturated Fat: 0.7g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 12g
• Protein: 12g
• Cholesterol: 0mg

Keywords: carrot lentil soup, red lentil soup, vegan soup, creamy carrot soup