Carrot and Lentil Soup (Printable)

Sweet carrots meet protein-rich lentils in this warmly spiced, nourishing bowl. Vegetarian, vegan & gluten-free.

# What You’ll Need:

→ Vegetables

01 - 3.5 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 - Olive oil

→ Garnish

14 - Fresh cilantro or parsley, chopped, optional
15 - Yogurt or coconut cream for serving, optional

# How-To Steps:

01 - Heat a large pot over medium heat and add a splash of olive oil. Sauté onion, garlic, and celery for 4 to 5 minutes until softened and fragrant.
02 - Add the sliced carrots to the pot and cook for an additional 3 minutes, stirring occasionally to ensure even cooking.
03 - Stir in the ground cumin, coriander, turmeric, and chili flakes. Cook for 1 minute, stirring constantly, until the spices become fragrant and release their essential oils.
04 - Add the rinsed lentils, vegetable stock, and coconut milk if using. Bring the mixture to a boil, then reduce heat and simmer uncovered for 25 to 30 minutes until carrots and lentils are tender.
05 - Remove from heat. Using an immersion blender, puree the soup until smooth, or leave it slightly chunky according to your preference.
06 - Season the soup with salt and black pepper to taste, adjusting as needed.
07 - Ladle into bowls and top with fresh herbs and a swirl of yogurt or coconut cream if desired. Serve immediately.

# Expert Tips:

01 -
  • It comes together in under an hour but tastes like you spent all morning stirring a pot.
  • Red lentils practically dissolve, creating a naturally creamy texture without cream—a small kitchen miracle.
  • The spice blend fills your kitchen with an aroma so inviting that people will appear in your doorway wondering what you're making.
  • It's endlessly forgiving; you can thin it, thicken it, spice it up, or mellow it out depending on your mood.
02 -
  • Rinsing your lentils before cooking prevents the soup from becoming gluey and ensures a cleaner, brighter flavor.
  • Toasting the spices for a full minute is non-negotiable—it's the difference between a nice soup and one that tastes like someone actually cared while making it.
  • If your soup seems too thin, simmer it uncovered for an extra 5 to 10 minutes; if it's too thick, stir in more stock a splash at a time.
03 -
  • Cut your carrots into uniform slices so they cook at the same rate and your soup becomes creamy at exactly the right moment.
  • If you don't have an immersion blender, a regular blender works perfectly—just let the soup cool slightly and blend in batches with the lid only partially covered to prevent splattering.
  • Make this soup on purpose when you know someone needs comfort; there's something about offering warmth that matters more than any greeting card.
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