Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Carrot and Red Lentil Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This creamy carrot and red lentil soup is a comforting, nutritious dish perfect for a quick and wholesome meal. Packed with vibrant carrots, protein-rich red lentils, and warm spices like cumin and smoked paprika, it’s pureed into a smooth texture and finished with a splash of lemon juice and cream for a luscious finish. Ready in just 30 minutes, this soup is ideal for cozy lunches or light dinners.

  • Total Time: 30 minutes
  • Yield: 6 servings

Ingredients

Main Ingredients

  • 1 tablespoon olive oil
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 tablespoon tomato paste
  • 1 pound carrots, peeled and sliced
  • 1 cup dried red lentils, rinsed
  • 4 cups vegetable broth
  • ½ teaspoon salt, plus more to taste
  • ½ teaspoon lemon juice
  • ⅓ cup heavy cream or cashew cream

Instructions

  1. Sauté Aromatics: Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 4 to 5 minutes until softened and translucent, forming the flavorful base for the soup.
  2. Add Garlic and Spices: Stir in the minced garlic, ground cumin, smoked paprika, and tomato paste. Cook everything together for about 30 seconds until fragrant, allowing the spices to bloom and deepen in flavor.
  3. Cook Carrots: Add the peeled and sliced carrots to the pot and cook for another 5 minutes, stirring occasionally to combine the flavors while softening the carrots slightly.
  4. Add Lentils and Broth: Pour in the rinsed red lentils, vegetable broth, and salt. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and cook for 18 to 22 minutes until both carrots and lentils are very tender.
  5. Blend the Soup: Use an immersion blender directly in the pot to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a countertop blender and blend until creamy.
  6. Finish and Season: Stir in the lemon juice and the heavy cream or cashew cream. Taste the soup and adjust seasoning with salt or additional lemon juice as desired for a balanced flavor.

Notes

  • You can substitute cashew cream with heavy cream to make the soup dairy-free or vegan.
  • Adjust the amount of broth to achieve your preferred soup thickness.
  • Using an immersion blender is safer and easier, but a standard blender works fine if you let the soup cool slightly before blending.
  • Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
  • Adding a pinch of chili flakes can give the soup a nice gentle heat if desired.
  • Author: Maya
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Find it online: https://recipeteach.com/carrot-and-red-lentil-soup-recipe/