Description
This One Pot Creamy Carrot Lentil Soup is a wholesome, hearty dish that’s perfect for busy weeknights. With tender carrots, protein-packed lentils, and a touch of warming spices, it strikes the perfect balance of flavor and nutrition.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- ¼ teaspoon smoked paprika
- 4 medium carrots, peeled and diced
- 1 cup red lentils, rinsed
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Optional garnish: chopped parsley, a drizzle of coconut milk, or croutons
Instructions
1. Heat olive oil in a large pot over medium heat. Add chopped onions and garlic, cooking until fragrant and translucent.
2. Stir in chopped carrots, rinsed lentils, and spices (cumin, coriander, paprika). Cook for 2-3 minutes to toast the spices.
3. Add vegetable broth and bring to a boil. Reduce heat and let it simmer for 20-25 minutes, or until carrots and lentils are soft.
4. Use an immersion blender to blend part of the soup directly in the pot, leaving some chunks for texture. Alternatively, transfer half the soup to a blender and return it to the pot.
5. Stir in coconut milk for a rich, velvety finish. Adjust seasoning with salt, pepper, and lemon juice if desired.
6. Serve hot, garnished with chopped parsley, a drizzle of coconut milk, or croutons.
Notes
This soup is vegan and gluten-free, making it suitable for a variety of diets.
To make it spicier, add a pinch of cayenne or chili flakes when adding the spices.
Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
Use heavy cream instead of coconut milk for a non-vegan version.