Description
This One Pot Creamy Carrot Lentil Soup is a comforting and nutritious meal made with tender carrots, red lentils, and warm spices. Blended partially for a creamy texture and finished with coconut milk, this soup offers a rich, velvety flavor perfect for cozy lunches or dinners. It’s easy to prepare in just one pot, making cleanup a breeze.
Ingredients
Scale
Sauté Base
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
Soup Ingredients
- 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
Garnishes
- Chopped parsley
- A 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, and cook until the mixture becomes fragrant and the onions are translucent, about 3-4 minutes.
- Add the carrots and lentils: Stir in the diced carrots, rinsed red lentils, and the spices—ground cumin, ground coriander, and smoked paprika. Cook this mixture for 2-3 minutes to toast the spices and release their flavors.
- Pour in the broth: Add the vegetable broth to the pot and bring everything to a boil. Once boiling, reduce the heat to low and let the soup simmer gently until the carrots and lentils are tender, approximately 20-25 minutes.
- Blend for creaminess: Use an immersion blender to partially blend the soup directly in the pot, leaving some texture with chunks of carrots and lentils. Alternatively, transfer half of the soup to a blender, puree until smooth, and then return it to the pot.
- Finish with cream: Stir in the coconut milk to create a rich and velvety texture. Season the soup with salt, pepper, and lemon juice to taste, adjusting as needed. Serve garnished with chopped parsley, a drizzle of coconut milk, or crunchy croutons.
Notes
- For a creamier soup, blend more of the soup before adding the coconut milk.
- You can substitute coconut milk with heavy cream for a non-vegan option.
- Rinsing lentils removes excess starch and helps prevent foaming during cooking.
- Add a pinch of cayenne or chili powder for a spicy kick.
- Leftover soup can be refrigerated for up to 3 days or frozen for longer storage.
