Carrot and Red Lentil Soup Recipe

Introduction

This comforting Carrot and Red Lentil Soup is a rich, creamy blend of spices, lentils, and coconut milk that warms you from the inside out. It’s simple to make, packed with flavor, and perfect for a cozy meal any day of the week.

Ingredients

• 2 cups red lentils
• 1 medium/large yellow onion
• 4 large cloves garlic
• 3 tablespoons olive oil
• 1 can full fat coconut milk
• 5 cups vegetable or chicken broth
• 4 large carrots
• 4 tablespoons tomato paste
• ½ teaspoon salt, or more to taste
• ¼ teaspoon cinnamon
• ½ teaspoon turmeric
• ½ teaspoon cumin
• 1 teaspoon paprika
• ¼ teaspoon black pepper

Instructions

1. Step 1: Chop the onion and mince the garlic. In a large pan, heat the olive oil and sauté the onion and garlic for about 5 minutes until fragrant and the onion is translucent.
2. Step 2: Add all the spices, salt, and chopped carrots to the pan. Sauté for an additional 5 minutes to develop the flavors.
3. Step 3: Stir in the red lentils, tomato paste, coconut milk, and vegetable broth. Bring the mixture to a boil.
4. Step 4: Reduce the heat to very low, cover the pan, and let the soup simmer for about 20 minutes or until the lentils are tender and most of the liquid is absorbed.
5. Step 5: Carefully transfer the soup in batches to a high-speed blender and blend until completely smooth. Alternatively, use an immersion blender directly in the pot.
6. Step 6: Taste the soup and adjust seasonings if needed. If you prefer a thinner consistency, add extra broth until the desired texture is reached.
7. Step 7: Return the soup to the pot if blended separately. Serve hot, garnished with chopped parsley, red pepper flakes, and a few dollops of coconut yogurt if you like.

Tips & Variations

• For extra depth, roast the carrots before adding them to the soup.
• Use vegetable broth to keep the soup vegan, or chicken broth for a richer flavor.
• Add a squeeze of lemon juice right before serving to brighten the flavors.
• Substitute coconut yogurt with plain yogurt or sour cream for garnish.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stove or in a microwave, stirring occasionally. You can also freeze the soup for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup gluten-free?

Yes, this soup is naturally gluten-free as long as you use gluten-free broth and tomato paste.

Can I prepare this soup ahead of time?

Absolutely! This soup tastes even better the next day. Prepare it in advance and store it in the fridge to reheat when ready to eat.

Carrot and Red Lentil Soup Recipe

Print Recipe

★★★★★

4.7 from 143 reviews

This comforting Carrot and Red Lentil Soup blends tender red lentils with sweet carrots and aromatic spices, finished with creamy coconut milk for a velvety texture. It’s a hearty, nourishing dish perfect for chilly days, packed with flavor and plant-based protein, easy to prepare on the stovetop and ideal for a wholesome lunch or dinner.

• Author: Tim
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Middle Eastern
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main Ingredients

• 2 cups red lentils
• 1 medium/large yellow onion, chopped
• 4 large cloves garlic, minced
• 4 large carrots, chopped
• 5 cups vegetable or chicken broth
• 1 can (about 13.5 oz) full fat coconut milk

Spices and Flavorings

• 3 tablespoons olive oil
• 4 tablespoons tomato paste
• ½ teaspoon salt (adjust to taste)
• ¼ teaspoon cinnamon
• ½ teaspoon turmeric
• ½ teaspoon cumin
• 1 teaspoon paprika
• ¼ teaspoon black pepper

Instructions

1. Prepare Aromatics: Chop the yellow onion and mince the garlic. Add both to a large pan with the olive oil and sauté over medium heat for about 5 minutes until the onion becomes translucent and the mixture is very fragrant.
2. Add Spices and Carrots: Stir in all the spices—salt, cinnamon, turmeric, cumin, paprika, and black pepper—along with the chopped carrots. Continue to sauté for another 5 minutes to develop the flavors.
3. Add Lentils and Liquids: Add the red lentils, tomato paste, coconut milk, and vegetable broth to the pan. Stir well to combine all ingredients.
4. Simmer: Bring the soup to a boil, then immediately reduce the heat to very low. Cover the pot and let it simmer gently for about 20 minutes or until the lentils are softened and most of the liquid is absorbed.
5. Blend the Soup: Transfer the cooked soup to a high-speed blender in batches and blend until completely smooth. Alternatively, use an immersion blender directly in the pot for convenience.
6. Adjust Seasoning and Texture: Taste the soup and adjust salt or spices as needed. If the soup is too thick, add extra vegetable broth to reach your desired consistency.
7. Serve and Garnish: Pour the soup back into the pot to warm through if necessary. Serve garnished with chopped parsley, red pepper flakes, and a few dollops of coconut yogurt for extra creaminess and flavor.

Notes

• You can substitute vegetable broth with chicken broth for a non-vegetarian version.
• Using an immersion blender is faster and easier, but a high-speed blender yields the smoothest texture.
• If you prefer a thinner soup, add extra broth gradually until you achieve the desired consistency.
• For a spicier kick, increase the paprika or add a pinch of cayenne pepper.
• This soup freezes well—store in airtight containers for up to 3 months.

Keywords: carrot soup, red lentil soup, coconut milk soup, vegetarian soup, healthy soup, Middle Eastern soup