Description
This One Pot Creamy Carrot Lentil Soup is a comforting, nutritious, and flavorful dish perfect for any season. Combining the sweetness of carrots with the earthiness of red lentils, spiced with cumin, coriander, and smoked paprika, and enriched with creamy coconut milk, this soup is both hearty and healthy. Easy to prepare in a single pot, it makes a perfect weeknight dinner or a cozy lunch, served with a drizzle of coconut milk, fresh parsley, or crunchy croutons.
Ingredients
Scale
Soup Base
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
Spices
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon smoked paprika
Main Ingredients
- 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
- Drizzle of coconut milk
- Croutons
Instructions
- Sauté the aromatics: Heat the olive oil in a large pot over medium heat. Add the chopped onions and minced garlic, cooking until they become fragrant and translucent, about 3-5 minutes. This step builds the flavor base for the soup.
- Add the carrots and lentils: Stir in the peeled and diced carrots, rinsed red lentils, and the ground spices—cumin, coriander, and smoked paprika. Cook everything together for 2-3 minutes to allow the spices to toast and release their flavors.
- Pour in the broth: Add the vegetable broth to the pot and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and let it cook gently for 20 to 25 minutes, or until the carrots and lentils are very soft.
- Blend for creaminess: Using an immersion blender, blend a portion of the soup directly in the pot, keeping some chunks intact for texture. Alternatively, carefully transfer half of the soup to a blender, blend until smooth, and then return it to the pot. This creates a creamy yet textured consistency.
- Finish with cream: Stir in the coconut milk to enrich the soup with a velvety smoothness. Season with salt, pepper, and lemon juice to taste. Heat through for a few minutes, but avoid boiling to preserve the creaminess and flavors.
Notes
- For a thicker soup, blend more of the soup or reduce the amount of broth slightly.
- Red lentils cook quickly and naturally thicken the soup, so no additional thickener is needed.
- You can substitute coconut milk with heavy cream or cashew cream for different dietary needs.
- Serve with crusty bread or a sprinkle of toasted nuts for added texture.
- Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: One-pot stovetop cooking
- Cuisine: Vegetarian, Inspired by Middle Eastern and Indian spices
Nutrition
- Serving Size: 1 cup (approximately 250 ml)
- Calories: 230 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 8 g
- Saturated Fat: 6 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 8 g
- Protein: 10 g
- Cholesterol: 0 mg
Keywords: Carrot lentil soup, creamy lentil soup, one pot soup, vegetarian soup, coconut milk soup, healthy soup, easy lentil soup recipe
