Carrot and Lentil Soup (Printable)

Vibrant soup with sweet carrots, protein-rich lentils, and warm spices. Creamy, comforting, and ready in under an hour.

# What You'll Need:

→ Vegetables

01 - 2 cups carrots, peeled and sliced
02 - 1 medium onion, chopped
03 - 2 garlic cloves, minced
04 - 1 celery stalk, chopped

→ Lentils

05 - 3/4 cup red lentils, rinsed

→ Liquids

06 - 4 cups vegetable stock
07 - 1 can coconut milk, optional for creaminess

→ Spices & Seasoning

08 - 1 teaspoon ground cumin
09 - 1/2 teaspoon ground coriander
10 - 1/2 teaspoon ground turmeric
11 - 1/4 teaspoon chili flakes, optional
12 - Salt and black pepper to taste
13 - Olive oil for sautéing

→ Garnish

14 - Fresh coriander or parsley, chopped, optional
15 - Yogurt or coconut cream for swirling, optional

# Directions:

01 - Heat a large pot over medium heat. Add a splash of olive oil, then sauté onion, garlic, and celery for 4 to 5 minutes until softened.
02 - Add the carrots and cook for another 3 minutes, stirring occasionally.
03 - Stir in cumin, coriander, turmeric, and chili flakes. Cook for 1 minute until fragrant.
04 - Add rinsed lentils, vegetable stock, and coconut milk if using. Bring to a boil, then reduce heat and simmer uncovered for 25 to 30 minutes, until the carrots and lentils are tender.
05 - Remove from heat. Use an immersion blender to puree the soup until smooth, or leave slightly chunky if preferred.
06 - Season with salt and pepper to taste.
07 - Ladle into bowls and garnish with fresh herbs and a swirl of yogurt or coconut cream if desired.

# Expert Advice:

01 -
  • It comes together in under an hour, which means you can have something nourishing on the table before you've even settled into your evening.
  • Red lentils dissolve into silk without any fussing, creating a naturally creamy soup that doesn't rely on cream to taste indulgent.
  • The spice blend works like a gentle warm hug—not aggressive, just enough to make you want another spoonful.
02 -
  • Don't skip rinsing the red lentils—they release starch that can make the broth cloudy, and a clear golden broth looks so much more inviting than a murky one.
  • If you're blending and the soup seems too thick, add stock a little at a time rather than adding it upfront and cooking it down; you'll have better control and can adjust the consistency exactly how you like it.
03 -
  • For deeper complexity, stir in a pinch of smoked paprika or a splash of acid like lemon juice or apple cider vinegar right before serving—it transforms how all the other flavors land on your tongue.
  • Toast your spices in a dry pan for 30 seconds before adding them to the pot if you really want to amplify their presence, though the oil-based method works perfectly fine too.
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