A creamy and hearty meatless soup! This Carrot and Lentil Soup is protein-packed and full of flavor. It works well as a side or main dish. Budget-friendly and naturally Vegan!
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The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.
An absolutely delicious bisque-like soup made in one pot! Start the soup season with this carrot soup and a side of crusty bread. Create a big batch to share with family and friends, and let the warm spices distract you from the Fall chill outside. You'll impress everyone, and they'll be coming back for more.
Serve Carrot and Red Lentil Soup alongside Air Fryer Bone-In Chicken Breasts and a Cranberry Pecan Apple Salad. If this meal doesn't scream fall I don't know what does.
Ingredients and Tools Needed
Ingredients you'll need for Carrot and Red Lentil Soup:
- Olive oil
- Carrots
- Shallots
- Fresh Ginger
- Ground Cumin
- Ground Cinamon
- Paprika
- Vegetable broth
- Dried red lentils
- Coconut milk
- Salt and black pepper to taste
- Fresh Cilantro for serving
Tools you'll need are:
- Immersion blender
- Large pot or dutch oven
- Wooden spoon
How to make Carrot and Lentil Soup
Heat the olive oil in a large pot over medium heat. Add the carrots, shallots, and ginger, and cook until the carrots start to soften.
Add the spices and cook until fragrant stirring occasionally, about 2-3 more minutes.
Then add the vegetable broth and lentils. Bring to a boil and simmer for 20 minutes or until lentils and carrots are tender.
Use an immersion blender to puree the soup until creamy. Alternatively, transfer to a high-speed blender. Remember to let steam escape the blender while blending the soup.
Return the soup to the pot and stir in the coconut milk. Add water to thin the soup if necessary. Season with salt and pepper to taste.
Can you freeze Carrot Lentil Soup?
Of Course! Making a large batch to save for later? Or do you need to portion out individual servings? This soup freezes very well.
Before freezing, allow the carrot red lentil soup to cool to room temperature. Freeze soup in an airtight container for up to 3 months.
Thaw completely before reheating and serving.
What to serve with Carrot and Lentil Soup
While this wonderful recipe is hearty and absolutely delicious, serving it with crusty bread or warm naan bread will bring it full circle. Use the bread to soak up the leftover bits in the bottom of your bowl.
Do lentils need to be soaked for carrot and lentil soup?
Nope! For this Carrot and Red Lentil Soup recipe soaking the red lentils is unnecessary. While rinsing them off before adding them to the lentil soup is okay.
How to garnish Carrot soup with red lentils
Top off the finished carrot and lentil soup with a couple of swirls of coconut milk and freshly chopped cilantro.
Additional garnishes you may love are:
- Croutons
- Chilli flakes
- Fresh Parsley
- Plain yogurt or greek yogurt
- Drizzle of olive oil
Looking for more tasty recipes? Try these out:
- Pressure Cooker Lentil Soup with Sausage {Video}
- Creamy Cauliflower Soup
- Carrot Soufflé
- Air Fryer Carrots (Sweet or Savory)
- Creamy Yellow Squash Soup
- Beet Soup Recipe
If you have tried this delicious soup recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!
Creamy Carrot and Lentil Soup
Ingredients
- 2 tablespoons Olive Oil
- 1 Pound Carrots Sliced
- 2 Shallots Thinly sliced
- 1 inch Ginger Peeled and grated
- 1 teaspoon Cumin
- ¼ teaspoon Cinnamon
- ½ teaspoon Paprika
- 4 cups Vegetable broth
- ⅔ cup Dried red lentils
- 1 cup Coconut milk Canned, shake first.
- Salt and pepper to taste
- Cilantro for serving
Instructions
- Heat the olive oil in a large pot over medium heat. Add the carrots, shallots, and ginger, and cook until the carrots start to soften.
- Add the spices and cook until fragrant, about 2-3 more minutes.
- Add the vegetable broth, and lentils. Bring to a boil and simmer for 20 minutes or until lentils and carrots are tender.
- Use an immersion blender to puree the soup until creamy. Alternatively, transfer to a high-speed blender. Remember to let steam escape the blender while blending the soup.
- Return the soup to the pot and stir in the coconut milk. Add water to thin the soup if necessary. Season with salt and pepper to taste.
Suggested Tools
Notes
- You don't need to soak the red lentils for this recipe. Just rinse and add them to the recipe.
- Choose your favorite soup toppings, like croutons, chili flakes, fresh parsley, yogurt, or a drizzle of olive oil.
- Serve with nice crusty bread or naan bread.
Cassandra Kennedy says
Hi—I appreciate your thoroughness in writing your recipes. It’s beneficial to not stopping and replaying other recipes to get through which makes me lose interest.