Description
This One Pot Creamy Carrot Lentil Soup is a wholesome, hearty dish that’s perfect for busy weeknights. With tender carrots, protein-packed lentils, and a touch of warming spices, it strikes the perfect balance of flavor and nutrition.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- ¼ teaspoon smoked paprika
- 4 medium carrots, peeled and diced
- 1 cup red lentils, rinsed
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Optional garnish: chopped parsley, a drizzle of coconut milk, or croutons
Instructions
1. Heat olive oil in a large pot over medium heat. Add chopped onions and garlic, cooking until fragrant and translucent.
2. Stir in chopped carrots, rinsed lentils, and spices (cumin, coriander, paprika). Cook for 2-3 minutes to toast the spices.
3. Add vegetable broth and bring to a boil. Reduce heat and let simmer until carrots and lentils are soft, about 20-25 minutes.
4. Use an immersion blender to blend part of the soup directly in the pot, leaving some chunks for texture. Alternatively, transfer half to a blender and return it to the pot.
5. Stir in coconut milk and lemon juice. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped parsley, extra coconut milk, or croutons if desired.
Notes
This soup is vegan and gluten-free, making it perfect for a wide variety of diets.
For extra spice, add a pinch of chili flakes or cayenne pepper.
Leftovers keep well in the fridge for up to 4 days or can be frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 200