The carrot and lentil soup is a hearty yet creamy soup perfect on a cold winter day. This soup is full of flavor and really easy to make. Simmered on the stovetop until the carrots and lentils are tender, then blended until nice and smooth. This soup is ready to enjoy in about 35 minutes.
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Sometimes you just need a cheap and easy vegetarian dinner. This carrot and lentil soup is filling, cheap, and easy to make. I used to make this all the time when I needed to stretch my grocery budget because I usually had everything in my pantry. Make this with my Pressure Canned Veggie Broth and Canned Tomato Paste. Gather up some homegrown carrots and let’s get to cooking!
Why you’ll love this recipe
This carrot and lentil soup is not only easy to make, but it is a wonderful way to cut costs with your food budget. Here are a few other reasons you’ll love this recipe:
01. Warming bowl of soup:
The sweetness of the carrots pairs really well with the earthy flavor of lentils. This recipe is comforting and warm, perfect for a cool fall or winter night.
02. Nutritious and Filling:
Lentils are full of protein and fiber, making this a filling and nutritious soup.
03. Easy to Prepare:
With common pantry staples, this recipe comes together in just 35 minutes. It’s the perfect weeknight dinner option with yummy lunch leftovers for the next day!
Everything you need to make this soup:
- Olive oil: vegetable, avocado, or any neutral flavored oil will work. This is used to saute the onion and garlic.
- Yellow Onion: This helps build the flavors for this delicious soup. If you are out of onions, you can substitute it for 1 teaspoon of granulated onion or onion powder.
- Garlic: Garlic adds a wonderful depth of flavor, if you are out of garlic, you can substitute the garlic for 1 teaspoon of granulated garlic or garlic powder.
- Salt and Pepper:
- Carrots: This helps build the delicious flavor of this soup. The carrot brings a slight sweetness to the soup.
- Cumin: Cumin brings a nice smoky and savory flavor to the soup.
- Smoked Paprika: the smoked paprika helps add another level of smokiness to the soup. You can substitute sweet paprika, however, the flavor will change slightly.
- Red Pepper Flakes: This is completely optional, it brings a bit of heat to the soup. If you do not like the heat, leave it out.
- Tomato Paste: Tomato paste enhances the flavor of the soup and adds a smooth and velvety texture.
- Red Lentils: This soup gets its color and flavor from the red lentils and carrots. Red lentils cook in less time than green. You can substitute the red lentils for green lentils, the color and cooking time will change slightly.
- Vegetable Broth: Vegetable broth adds depth of flavor.
- Milk: Almond milk helps thin out the soup and make the soup even creamier. Use any milk you have on hand!
How to make carrot and lentil soup:
In a large pot over medium heat, add the olive oil and allow it to warm. Then add the onion and garlic. Stir to combine.
Once the onions become translucent, season with salt and pepper.
Add the carrots, cumin, smoked paprika, chili powder, red pepper flakes, and tomato paste. Stir to combine.
Once the mixture becomes fragrant (about 30 seconds) add the lentils and vegetable broth.
Allow the mixture to come to a boil. Once boiling, reduce the heat to simmer, cover, and allow to simmer for 20 minutes. After 20 minutes, add the milk and stir to combine.
Working in batches, transfer the mixture to the base of your high-speed blender and blend for about 30 seconds on high (or until creamy) then transfer the soup back into the pot. Repeat this process until all of the soup has been blended. Alternatively, you can use an immersion blender or skip this process for a chunkier soup.
Bring the mixture back up to temperature and serve. Top with your favorite garnish.
Recipe Tips
Storage Instructions: Store carrot and lentil soup in an airtight container in the fridge for up to 3 days. To reheat the soup you can transfer the soup into a saucepan and place it over medium heat, stirring frequently until warm. You can also dish up a serving of soup into a microwave-safe container or bowl and microwave 30 seconds at a time (stirring in between) until warm.
What substitutions can I make? This soup is really easy to make and quite customizable. If you are not a fan of spice, you can leave out the red pepper flakes. Adding a teaspoon of curry for a nice curry flavor. If you are not vegetarian or vegan, you can substitute the vegetable broth for your favorite broth or stock.
Experiment with Toppings: You can serve your soup as is or you can top your soup with a number of optional toppings like a swirl of cream, a pinch of parsley or cilantro, a few croutons, some chopped green onions, or a drizzle of olive oil. All of these will enhance the flavor of your soup.
Make your soup extra creamy: This soup is simmered until the lentils and carrots are nice and tender, then blended in a high-speed blender. You can use an immersion blender or any blender you have on hand. With the use of a high-speed blender, the blending time is cut in half.
What to serve with my soup? This soup is hearty and wonderful on its own, but can be served with a slice of toasted crusty jalapeno cheddar bread, a grilled cheese sandwich, or a nice green salad.
More Recipes:
Carrot and Lentil Soup
Equipment
- large pot
- Wooden spoon or spatula
- Cutting board and knife
- High speed blender or immersion blender
Ingredients
- 1 tablespoon olive oil
- 1 medium onion chopped
- 4 cloves garlic finely chopped
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 5 medium carrots chopped
- 1 teaspoon cumin
- 2 teaspoons smoked paprika
- 1 teaspoon chili powder
- 1/4 teaspoon red pepper flakes
- 1/4 cup tomato paste
- 1 1/2 cup lentils red or green
- 4 cups vegetable broth
- 1 cup milk dairy free or dairy
Instructions
- In a large pot over medium heat, add the olive oil and allow it to warm. Then add the onion and garlic. Stir to combine.1 tablespoon olive oil, 1 medium onion, 4 cloves garlic
- Once the onions become translucent, season with salt and pepper.1 teaspoon salt, 1/2 teaspoon pepper
- Add the carrots, cumin, smoked paprika, chili powder, red pepper flakes, and tomato paste. Stir to combine.5 medium carrots, 1 teaspoon cumin, 2 teaspoons smoked paprika, 1 teaspoon chili powder, 1/4 teaspoon red pepper flakes, 1/4 cup tomato paste
- Once the mixture becomes fragrant (about 30 seconds) add the lentils and vegetable broth.1 1/2 cup lentils, 4 cups vegetable broth
- Allow the mixture to come to a boil. Once boiling, reduce the heat to simmer, cover, and allow to simmer for 20 minutes.
- After 20 minutes, add the milk and stir to combine.1 cup milk
- Working in batches, transfer the mixture to the base of your high-speed blender and blend for about 30 seconds on high (or until creamy) then transfer the soup back into the pot. Repeat this process until all of the soup has been blended. Alternatively, you can use an immersion blender or skip this process for a chunkier soup.
- Bring the mixture back up to temperature and serve. Top with your favorite garnish.