Carrot and Lentil Soup (Print)

Sweet carrots and red lentils simmered with aromatic cumin, coriander, and turmeric for a creamy, comforting bowl.

# Components:

→ Vegetables

01 - 2 cups carrots, peeled and sliced
02 - 1 medium onion, chopped
03 - 2 garlic cloves, minced
04 - 1 celery stalk, chopped

→ Lentils

05 - 3/4 cup red lentils, rinsed

→ Liquids

06 - 4 cups vegetable stock
07 - 1 can (13.5 oz) coconut milk, optional

→ Spices and Seasoning

08 - 1 teaspoon ground cumin
09 - 1/2 teaspoon ground coriander
10 - 1/2 teaspoon ground turmeric
11 - 1/4 teaspoon chili flakes, optional
12 - Salt and black pepper to taste
13 - 2 tablespoons olive oil

→ Garnish

14 - Fresh coriander or parsley, chopped, optional
15 - Coconut cream or yogurt for serving, optional

# Directions:

01 - Heat a large pot over medium heat. Add olive oil, then sauté onion, garlic, and celery for 4 to 5 minutes until softened.
02 - Add the carrots and cook for 3 minutes, stirring occasionally.
03 - Stir in cumin, coriander, turmeric, and chili flakes. Cook for 1 minute until fragrant.
04 - Add rinsed lentils, vegetable stock, and coconut milk if using. Bring to a boil, then reduce heat and simmer uncovered for 25 to 30 minutes until carrots and lentils are tender.
05 - Remove from heat. Use an immersion blender to purée the soup until smooth, or leave slightly chunky if preferred.
06 - Season with salt and pepper to taste.
07 - Ladle into bowls and garnish with fresh herbs and a swirl of coconut cream or yogurt if desired.

# Expert Advice:

01 -
  • It's ready in under an hour, which means you can go from craving soup to eating it before your mood shifts.
  • Red lentils dissolve into creamy richness without any cream, making it naturally vegan and impossibly satisfying.
  • The spice blend smells incredible while cooking and tastes even better, warming you from the inside out.
02 -
  • Don't skip rinsing the lentils, or you'll end up with soup that looks like it's been through a dust storm instead of tasting clean and bright.
  • The spices need that hot moment in the oil before the liquid goes in, otherwise they taste dusty instead of alive and warm.
  • Red lentils cook down faster than you'd expect, so if you're distracted and forget about it for 40 minutes instead of 30, that's actually fine and you'll just get a silkier texture.
03 -
  • If your soup ends up thicker than you like after blending, just add a splash more stock or water and stir until it feels right, because soup texture is always adjustable.
  • The coconut milk swirl is optional but genuinely worth the extra minute, because it adds richness and visual appeal that makes you feel like you did something fancy.
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