Description
This One Pot Creamy Carrot Lentil Soup is a comforting and nutritious dish that’s easy to make in just 35 minutes. Featuring tender carrots, red lentils, and a blend of warm spices, this soup is partially blended for a perfect creamy texture with a bit of chunkiness. Enriched with coconut milk and brightened with lemon juice, it’s a flavorful vegan and gluten-free soup ideal for any season.
Ingredients
Scale
Soup Base
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon smoked paprika
- 4 medium carrots, peeled and diced
- 1 cup red lentils, rinsed
- 4 cups vegetable broth
Finishing Touches
- 1 cup coconut milk
- 1 tablespoon lemon juice
- Salt and pepper, to taste
- Chopped parsley, for garnish
- A drizzle of coconut milk, for garnish
- Croutons, for garnish (optional)
Instructions
- Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add the chopped onions and minced garlic, cooking until they become fragrant and translucent, about 3-4 minutes.
- Add the carrots and lentils: Stir in the diced carrots, rinsed red lentils, and the spices—ground cumin, coriander, and smoked paprika. Cook for 2-3 minutes while stirring to toast the spices and combine flavors.
- Pour in the broth: Add the vegetable broth to the pot and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer uncovered for 20-25 minutes, or until the carrots and lentils are tender.
- Blend for creaminess: Use an immersion blender to partially puree the soup directly in the pot, leaving some chunks for texture. Alternatively, transfer half of the soup to a blender, blend until smooth, and then return it to the pot.
- Finish with cream: Stir in the coconut milk to add richness and creaminess. Adjust the seasoning by adding salt, pepper, and lemon juice to taste. Heat the soup gently for an additional 2-3 minutes to combine flavors.
- Serve: Ladle the soup into bowls and garnish with chopped parsley, a drizzle of coconut milk, and croutons if desired. Serve warm and enjoy!
Notes
- Rinsing the lentils well prevents them from becoming too mushy or foamy during cooking.
- Adjust the thickness of the soup by adding more or less vegetable broth according to your preference.
- Use an immersion blender for less mess and ease, but a regular blender works perfectly as well.
- For a non-vegan option, substitute coconut milk with heavy cream or half-and-half.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.
