Carrot and Lentil Soup (Printable Version)

Vibrant soup with sweet carrots, protein-rich lentils, and warm spices for a nourishing, comforting meal.

# What You'll Need:

→ Vegetables

01 - 3 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 (13.5 oz) 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, 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 an additional 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 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, but tastes like you've been simmering something all day.
  • Red lentils dissolve into the broth naturally, making the soup creamy without any cream at all.
  • The spice balance feels warm and embracing rather than aggressive, perfect for any mood or season.
  • It's the kind of meal that works for lunch after a long morning or dinner when you're too tired to think.
02 -
  • Don't skip rinsing the red lentils—the starch rinse makes an enormous difference in the final texture, keeping the soup silky rather than gluey.
  • If you blend it too much, the soup becomes almost too smooth; if you barely blend it, you lose that comforting creamy quality, so aim for somewhere in the middle.
  • The spices need that 1 minute in the hot oil to develop properly, so don't rush past that step or they'll taste flat and raw.
03 -
  • If you want extra depth without extra ingredients, add a pinch of smoked paprika or a small splash of lemon juice right before serving—it wakes up flavors that have settled during cooking.
  • Make a big batch and freeze it in portions; this soup thaws beautifully and tastes just as comforting weeks later.
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