There’s just something magical about a steaming bowl of soup that fills your home with comfort and your belly with goodness. This Carrot and Lentil Soup Recipe does exactly that – it turns the humblest ingredients into a rich, cozy, and deeply nourishing meal. Bursting with warm spices and finished with a lively splash of lemon, it pairs the sweet earthiness of carrots with the satisfying creaminess of lentils, making it a go-to for chilly nights, easy lunches, or whenever you’re craving something both wholesome and hearty.
Ingredients You’ll Need
The beauty of this Carrot and Lentil Soup Recipe is in its simplicity! Each ingredient shines through – from carrots that sweeten the base to spices that warm up every spoonful, every element brings something essential to the flavor, texture, or vibrant color of this crowd-pleasing bowl.
- Olive oil: Provides a lush base for sautéing aromatics and infuses the soup with subtle richness.
- Onion (1 medium, chopped): The first layer of flavor that adds depth and sweetness when cooked down.
- Garlic (2 cloves, minced): A must-have for aroma and a subtle zing that lifts every sip.
- Ground cumin (1 teaspoon): Earthy and warm, cumin is the backbone of the soup’s Middle Eastern-inspired spice profile.
- Ground coriander (1/2 teaspoon): Adds a citrusy, slightly floral note that brightens the flavors.
- Turmeric (1/4 teaspoon): Offers a gorgeous golden color and gentle warmth.
- Paprika (1/4 teaspoon): Adds a gentle smoky undertone to the soup.
- Salt (1/4 teaspoon): Essential for highlighting all the savory and sweet elements.
- Black pepper (1/8 teaspoon): Rounds out the flavors with a mild bite.
- Carrots (4 large, peeled and sliced): The star ingredient, lending natural sweetness and vibrant color.
- Red lentils (1 cup, dried and rinsed): Cook quickly and provide creaminess, protein, and fiber.
- Vegetable broth (4 cups): Adds savory depth and helps meld the flavors together.
- Water (2 cups): Keeps the consistency just right without overwhelming the delicate flavors.
- Lemon juice (1 tablespoon): A splash of fresh brightness right at the end to balance the spices.
- Chopped fresh parsley or cilantro (for garnish): Brings a final pop of color and herbal freshness to finish.
How to Make Carrot and Lentil Soup Recipe
Step 1: Sauté the Aromatics
Heat olive oil in a large pot over medium heat. Once shimmering, add the chopped onion and stir occasionally for 4 to 5 minutes, letting it turn soft and translucent. This gentle sauté builds a sweet, fragrant foundation for the Carrot and Lentil Soup Recipe.
Step 2: Toast the Spices
Stir in the minced garlic, ground cumin, coriander, turmeric, paprika, salt, and black pepper. Let everything cook for about a minute, just until the kitchen is filled with a swirl of toasty, warm aromas. This step really blooms the spices, bringing out their full flavor.
Step 3: Add Carrots and Lentils
Toss the sliced carrots and rinsed red lentils into the pot. Give them a quick stir so they’re coated with the fragrant spice mixture, which will help the flavors develop even more as they cook together.
Step 4: Pour in the Liquids and Simmer
Pour in the vegetable broth and water, stirring well to combine. Bring everything up to a boil, then reduce the heat and let the soup simmer gently for 20 to 25 minutes. The carrots should tenderize easily with a fork, and the lentils will soften, thickening the soup to silky perfection.
Step 5: Finish the Soup
Take the pot off the heat and stir in the fresh lemon juice for a final note of brightness. For a creamy finish, use an immersion blender directly in the pot until the soup is smooth, or blend just part of it for a chunky texture. Taste and adjust the seasoning as needed.
How to Serve Carrot and Lentil Soup Recipe
Garnishes
A well-chosen garnish can elevate every bowl. I love scattering a handful of chopped fresh parsley or cilantro on top right before serving – the vibrant green is a beautiful contrast to the soup’s golden glow, and the herbs add a fresh finish to each spoonful. Feel free to add a sprinkle of chili flakes for a gentle kick or a swirl of coconut milk for a bit of creamy richness.
Side Dishes
Crusty warm bread is always a winner beside this Carrot and Lentil Soup Recipe; it’s perfect for dipping and sopping up every last drop. You could also pair it with a crisp mixed greens salad, a slice of toasted garlic baguette, or even a dollop of vegan yogurt on the side for a richer meal.
Creative Ways to Present
Serve this soup in colorful, wide bowls to show off its saffron-hued glow or pour it into small mugs for easy sipping at cozy gatherings. Try drizzling olive oil in a swirl or topping with toasted pumpkin seeds for a little crunch and visual appeal. For a fun twist, layer the soup in jars to pack lunch on the go.
Make Ahead and Storage
Storing Leftovers
Transfer leftover soup to an airtight container once cooled and refrigerate for up to four days. The flavors deepen and get even better with time, so you’ll have deliciousness ready for quick lunches or easy dinners throughout the week.
Freezing
This Carrot and Lentil Soup Recipe freezes like a dream! Let the soup cool completely before portioning it into freezer-safe containers or resealable bags (lay them flat for efficient storage). Label with the date, and freeze for up to three months. Thaw overnight in the fridge, or gently heat from frozen on the stovetop.
Reheating
For best results, reheat on the stovetop over medium-low heat, stirring occasionally until warmed through. If the soup has thickened in the fridge, just add a splash of water or broth to loosen it up to your preferred texture. Microwaving works as well, but stir halfway so it heats evenly!
FAQs
Can I use green or brown lentils instead of red lentils?
Red lentils are best for this Carrot and Lentil Soup Recipe because they break down quickly and create a creamy texture, but you can use green or brown lentils in a pinch. Just keep in mind they’ll hold their shape more and may require a slightly longer cooking time.
Is this recipe spicy?
The soup is gently spiced but not spicy. The blend of cumin, coriander, and paprika adds warmth and aroma, not heat. If you like extra heat, sprinkle in a pinch of chili flakes or hot sauce to taste!
Can I make this soup in advance for meal prep?
Absolutely! The Carrot and Lentil Soup Recipe actually tastes even better the next day as the flavors meld together. Batch-cook for the week and enjoy hearty, homemade soup any time you need a quick meal.
What can I use instead of lemon juice?
A splash of apple cider vinegar or a touch of white wine vinegar can be swapped in if you’re out of lemon juice. You just need a bit of acidity to brighten the finished soup.
Is this soup freezer-friendly?
Yes, this soup freezes wonderfully! Let it cool, portion into containers, and freeze for up to three months – the flavors hold up beautifully, making it ideal for busy weeks.
Final Thoughts
I can’t wait for you to cozy up to a warming bowl of this Carrot and Lentil Soup Recipe! It’s nourishing, vibrant, and surprisingly easy to make. Whip up a pot for yourself or share it with friends and family – you might just discover a new favorite soup to return to again and again.
Print
Carrot and Lentil Soup Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegan, Gluten-Free
Description
A comforting and nutritious Carrot and Lentil Soup recipe that is easy to make and bursting with Middle Eastern-inspired flavors. This vegan and gluten-free soup is perfect for a cozy meal any day of the week.
Ingredients
Soup:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon turmeric
- 1/4 teaspoon paprika
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 4 large carrots, peeled and sliced
- 1 cup dried red lentils, rinsed
- 4 cups vegetable broth
- 2 cups water
- 1 tablespoon lemon juice
- Chopped fresh parsley or cilantro, for garnish
Instructions
- Heat olive oil: In a large pot over medium heat, add olive oil. Sauté chopped onion until soft, about 4–5 minutes.
- Add spices: Stir in garlic, cumin, coriander, turmeric, paprika, salt, and pepper. Cook for 1 minute until fragrant.
- Cook vegetables and lentils: Add sliced carrots, red lentils, vegetable broth, and water. Bring to a boil, then simmer for 20–25 minutes until carrots and lentils are soft.
- Blend: Remove from heat, stir in lemon juice. Blend the soup until smooth using an immersion blender, or leave slightly chunky if desired.
- Adjust seasoning and serve: Taste and adjust seasoning. Garnish with parsley or cilantro before serving.
Notes
- Add a pinch of chili flakes for heat or a swirl of coconut milk for richness.
- This soup freezes well and is great for meal prep.
- Serve with warm crusty bread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Middle Eastern-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 260
- Sugar: 7g
- Sodium: 520mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 13g
- Cholesterol: 0mg
