Carrot and Red Lentil Soup Recipe
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.
- 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
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
- 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.
- 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.
- Add Lentils and Liquids: Add the red lentils, tomato paste, coconut milk, and vegetable broth to the pan. Stir well to combine all ingredients.
- 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.
- 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.
- 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.
- 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
Find it online: https://jedentaglecker.com/carrot-and-red-lentil-soup-recipe/
