Description
This One Pot Creamy Carrot Lentil Soup is a comforting and nutritious meal perfect for any day. Made with red lentils, fresh carrots, and warming spices, it’s simmered to tender perfection and blended for a creamy, velvety texture without any dairy. Coconut milk adds richness while keeping the soup vegan and gluten-free. Ready in just 35 minutes, it’s an easy, flavorful way to enjoy a wholesome lunch or dinner.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 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
Garnish
- Chopped parsley
- A drizzle of coconut milk
- Croutons
Instructions
- Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, sautéing until fragrant and translucent, about 3-4 minutes. This step builds the base flavor for the soup.
- Add the carrots and lentils: Stir in the diced carrots, rinsed red lentils, and spices including ground cumin, ground coriander, and smoked paprika. Cook for 2-3 minutes while stirring to lightly toast the spices and combine flavors.
- Pour in the broth: Add the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to a gentle simmer. Cook uncovered for 20-25 minutes until the carrots and lentils are soft and tender.
- Blend for creaminess: Using an immersion blender, blend part of the soup directly in the pot to create a creamy texture while leaving some chunks for added texture. Alternatively, transfer half of the soup to a blender and puree, then return it to the pot and stir to combine.
- Finish with cream: Stir in the coconut milk to give the soup a rich and velvety finish. Adjust the seasoning by adding salt, pepper, and lemon juice to taste. Mix well and heat through for another 2 minutes before serving.
Notes
- For a thinner soup, add more vegetable broth or water when simmering.
- Feel free to substitute coconut milk with heavy cream if not dairy-free.
- Use a blender cautiously when pureeing hot liquids to avoid splattering.
- Garnish with chopped parsley, a drizzle of coconut milk, or croutons for extra flavor and texture.
- This soup reheats well and can be stored in the refrigerator for up to 3 days.
