Carrot And Lentil Soup

This carrot and lentil soup is not only delicious but also nutritious. It’s thick and luscious and it’s perfect for cold autumn/winter nights when you want something warm and comforting. Plus, it’s easy to make and can be customized to suit your taste.

_{This soup deserves some crusty bread (I added a photo for you below as a reminder), so don’t forget to buy or make some.}

Why you will love this carrot lentil soup recipe

This carrot and lentil soup is the king of all soups. Well, apart from my zucchini soup, which my family couldn’t get enough of, I love making soups, as they are unbelievably easy to make and very economical, too.

This carrot and lentil soup is vegan-friendly, gluten-free and dairy-free. It’s also packed with nutrients from the carrots, lentils and other ingredients used. This soup is about to be a family favorite. It is that good. Did I mention that it freezes and reheats, too? You will love this one, so let’s get to it.

Related posts: Pressure cooker carrot soup and chicken lentil soup

What you will need

Here are the ingredients you will need to make this quick and easy carrot and lentil soup.

Carrots: Properly washed and cut into similar small chunks or rounds to make it cook faster.

Red lentils: I love using red lentils for this recipe as it cooks faster than its peers, and I like it because of the color. Feel free to use any type of lentil you have or swap an uncooked one for a canned version.

Water

Vegetable stock cubes

Spices: I used ground cumin, red pepper flakes, cumin, ground coriander, smoked paprika and turmeric.

Garlic paste

Ginger paste: Feel free to omit this if you don’t like ginger in your food.

Brown onion: Any other type of onion would work for this recipe

Olive oil: Substitute with avocado oil or any other flavorless cooking oil you prefer

Unsalted butter: For that extra flavor and richness. You can omit this if you want to keep the soup clean as much as possible.

1/3 cup Cashew nut

Fresh coriander to garnish

Salt and black pepper to taste

How to make spicy carrot and lentil soup

In a Dutch pot, add olive oil and butter and heat until hot.

Add onion and red bell pepper and saute until the onion is soft, translucent, and fragrant. Next, add chopped garlic and the spices (smoked paprika, thyme, cumin, turmeric, coriander, and red pepper flakes). Stir to combine and cook for about 30 seconds to bloom the spices.

Add chopped carrots and stir to combine. Crumble in the chicken stock cubes and add the lentils and cashew nuts. Cover with water and season with salt and black pepper, stirring to combine.

Cover the pot, reduce the heat to medium-low, and let it simmer for 20 minutes, or until the carrots are fork tender and the lentils are fully cooked.

Use an immersion blender or transfer the mixture to a blender and blend until it is smooth.

Return the soup to the stove. Add water or stock if necessary to adjust to your desired consistency as the soup thickens as it cools. Finally, season with salt and black pepper to taste.

Ladle into bowls, garnished with olive oil or chili oil and fresh coriander. Enjoy!

How to store

Carrot and lentil soup can be stored in the fridge for 4 to 5 days or frozen for up to 3 months. Thaw and reheat on the stove or in the microwave.

Can I make this soup in the soup maker

Obviously, this soup can be made in a soup maker. Simply follow the instructions for your specific soup maker and adjust the ingredients accordingly.

Do I have to add cashews to the soup

No. You do not have to add cashews to your carrot and lentil soup. I added them for extra creaminess and protein.

I love cream in my soups. Can I add some

Yes. You can stir in coconut milk or heavy cream before serving.

Will canned lentils work for this recipe

Absolutely. Simply add it at the end (4-5 minutes) of the cooking process just before you puree the soup. Most canned lentil instructions state to cook it on the stovetop for 3-4 minutes.

Tips

This recipe is very versatile, so feel free to make it your own! Here are some ideas for customizing this carrot lentil soup:

• Add more red pepper flakes or top with sriracha sauce or chili crisp for an extra kick of heat.
• Swap out the vegetable stock for chicken broth for a non-vegetarian option.
• Add diced potatoes, sweet potatoes, and butternut squash for added texture and flavor.
• For a creamier soup, stir in a coconut milk or heavy cream splash before serving.