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Carrot and Lentil Soup Recipe

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4.2 from 7 reviews

A hearty and flavorful carrot and lentil soup that combines tender carrots, red lentils, and aromatic spices, blended to a smooth, creamy consistency. This comforting soup is easy to prepare, perfect for a nutritious lunch or dinner, and can be garnished with fresh coriander and a swirl of cream for added richness.

Ingredients

Vegetables and Herbs

  • 1 yellow onion, diced
  • 2 cups chopped carrots
  • 2 garlic cloves, minced
  • 1/4 cup fresh coriander

Spices and Seasonings

  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp chili powder
  • 1/2 tsp black pepper
  • 1 tsp salt
  • 1 tsp cumin

Other Ingredients

  • 2 cups red lentils
  • 2 tbsp olive oil
  • 2 tbsp tomato puree
  • 3 tbsp cream

Instructions

  1. Sauté vegetables: In a big pan, heat the olive oil over medium heat and sauté the diced onions and chopped carrots for about 2 minutes until they begin to soften.
  2. Add lentils: Stir in the red lentils with the sautéed vegetables and cook for another 1 to 2 minutes, allowing the lentils to lightly toast and absorb flavor.
  3. Simmer soup: Add the minced garlic, garlic powder, smoked paprika, chili powder, black pepper, salt, cumin, tomato puree, and enough water or broth to cover the ingredients. Simmer uncovered for about 30 minutes until the lentils and carrots are tender and the soup thickens. If it becomes too thick, gradually add more water to reach desired consistency.
  4. Blend soup: Transfer the cooked mixture to a high-speed blender in batches and blend until smooth and creamy. Alternatively, use an immersion blender directly in the pan for convenience.
  5. Adjust seasoning: Taste the blended soup and adjust salt and pepper as needed. If the soup is too thick after blending, thin it out with additional vegetable broth or water.
  6. Serve and garnish: Return the soup to the pan to warm through if needed. Serve hot, topped with chopped fresh coriander, a few drops of cream, and optionally a sprinkle of red pepper flakes for extra heat.

Notes

  • If you prefer a chunkier texture, blend only half the soup and mix with the remaining unblended portion.
  • The cream can be substituted with coconut cream for a dairy-free version.
  • Adjust chili powder to your heat preference or omit for a milder taste.
  • Use vegetable broth instead of water for a richer flavor.
  • This soup freezes well; store in airtight containers for up to 3 months.

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