Carrot and Lentil Soup (Print version)

Sweet carrots and red lentils simmered with warm spices and coconut milk for a comforting, protein-rich bowl.

# What You'll Need:

→ Vegetables

01 - 3 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

→ Garnish

13 - Fresh coriander or parsley, chopped, optional
14 - Yogurt or coconut cream for swirl, optional

# How to Make It:

01 - Heat a large pot over medium heat. Add a splash of olive oil, then sauté onion, garlic, and celery for 4 to 5 minutes until softened.
02 - Add the sliced carrots and cook for an additional 3 minutes, stirring occasionally.
03 - Stir in ground cumin, ground coriander, ground 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 puree the soup until smooth, or leave slightly chunky if preferred.
06 - Season with salt and black pepper to taste.
07 - Ladle into bowls and garnish with fresh herbs and a swirl of yogurt or coconut cream if desired.

# Expert Tips:

01 -
  • It comes together in under an hour, making weeknight dinners feel effortless and intentional.
  • The spices transform basic ingredients into something that tastes like it took way more effort than it did.
  • You'll have leftovers that taste even better the next day as the flavors deepen and settle.
02 -
  • Don't skip rinsing the lentils—it removes the dust and prevents an odd, starchy taste that catches you off guard.
  • The soup will thicken as it sits, so if you're saving leftovers, thin it with a splash of stock or water when you reheat.
03 -
  • If you don't have an immersion blender, carefully transfer small batches to a countertop blender, working in stages so you don't burn yourself with hot liquid.
  • The coconut milk is optional, but if you use it, shake the can well before opening because the cream separates from the liquid and you want both distributed evenly.
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