This Easy Carrot Lentil Soup recipe is a simple, healthy, complete meal that can be made in less than 30 minutes. Carrots are not only naturally sweet and flavorful, but they also make a creamy soup that the whole family will love.
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Make My Filling Carrot Soup Recipe
There’s something so deeply comforting about a bowl of this carrot lentil soup. To me, it’s the perfect blend of sweet and savory, and it’s honestly one of my favorite ways to enjoy carrots—turning them into something warm, nutritious, and completely satisfying. It’s the kind of meal that feels like a hug from the inside, especially on colder days when you just need something to warm you up. I really hope you’ll give it a try when you’re in need of a little cozy comfort.
Carrot Lentil Soup Ingredients
- Olive oil - I like to use extra virgin olive oil for its flavor, but any neutral oil will work.
- Unsalted butter - This adds richness and depth of flavor to the soup.
- Onion - Yellow or white onions are both great options.
- Garlic clove - Fresh garlic is recommended, but you can use minced garlic from a jar if needed.
- Carrots peeled and cut into chunks - Use fresh carrots for the best taste and texture. Don't forget to wash and peel them first.
- Lentils - red lentils washed and drained.
- Chicken/vegetable broth - Chicken broth adds more depth of flavor, but vegetable broth can be used as a vegetarian/vegan option.
- Heavy cream - This adds creaminess and richness to the soup. You can also use half-and-half or whole milk if you prefer a lighter option.
- Salt, pepper, and cumin - These seasonings are essential for bringing out all the flavors in your soup.
Carrot Lentil Soup
Ingredients
- 1 Tablespoon olive oil
- 1 Tablespoon unsalted butter
- 1 medium onion quartered
- 2 garlic cloves sliced
- 1 pound carrots peeled and cut into chunks.
- 1 cup red lentils washed and drained
- 4 cups chicken/vegetable broth
- ½ cup heavy cream
- ¼ teaspoon black pepper freshly ground
- 1 teaspoon salt or to taste
- 1 teaspoon ground cumin
- red pepper flakes for garnish
Instructions
- In a pot over medium high heat, add oil and butter. Wait for the butter to melt then add onion chunks. Sauté for a couple of minutes.
- Add carrots and keep stirring for 5 minutes to get the carrots tender and partially caramelize.
- Add garlic slices and continue to stir for another 30 seconds.
- Add lentils, pour in the broth, and bring the pot to a boil. Partially cover and let it simmer on medium until carrots are fully cooked and fork tender.
- When the soup is done, take it off heat and let it cool down a bit before blending until smooth.
- Pour the blender content into a pot and return to stove top. Add spices and cream.
- Mix everything well and Let it simmer for 5 minutes then serve.
- Serve with fresh lemon juice and fresh green onion.
Notes
- Please check the nutrition disclaimer policy.
Nutrition
How to make Carrot Lentil Soup
- In a large pot over medium-high heat, add oil and butter. Saute the onion in the melted butter for a couple of minutes. Add carrots and keep stirring for 5 minutes to get the carrots tender and partially caramelized. Add garlic slices and continue to stir for another 30 seconds.
- Add yellow lentils, pour in the broth, and bring the pot to a boil. Partially cover and let it simmer on medium heat until carrots are fully cooked and fork-tender.
- When the soup is done, take it off the heat and let it cool down a bit before blending it in your blender or a food processor until smooth.
- Pour the blended soup into a pot and return to the stovetop. Add spices and cream. Mix everything well, let it simmer for 5 minutes, and then serve.
Recipe Tips
- Try to chop your carrots into similar-sized pieces so that they cook at the same rate. You can also use baby carrots.
- Make sure that you are stirring the carrots often while they saute. This will prevent them from burning and turning bitter.
- Give the soup time to cool before you add it to the blender so you do not get burned. If you have an immersion blender, you can use that in place of a regular blender to puree this soup.
- If you prefer a thicker soup, add less broth or let it simmer longer to reduce and thicken.
- And if the soup came out too thick for your liking add more broth for a thinner consistency.
- Add the spices at the end of the cooking process and give it a taste. Adjust the seasonings to suit your tastebuds. Serve with a squeeze of lime juice.
FAQs
No, it doesn't. Even though it contains heavy cream, it should not separate when thawed.
Carrots can turn bitter if they are overcooked. Make sure to cook them until just fork-tender.
This soup adapts easily to any diet. For a dairy-free or vegan version, use coconut milk instead of cream and vegetable stock instead of butter. While red lentils are my favorite for their texture, you can also use brown or green lentils.
Don't be afraid to play with the flavors. Try adding warm spices like ginger or garam masala, herbs like rosemary or cilantro, or a spoonful of tomato paste for depth. It's a wonderfully flexible recipe.
Leftover soup can be stored in an airtight container in the fridge for up to 3 days. Reheat the soup on the stovetop over medium heat, stirring occasionally until heated through. Alternatively, you can reheat it in the microwave, stirring every 30 seconds.
Yes you can, this soup can also be frozen for up to 3 months. Let it thaw overnight in the fridge before reheating.
More Carrot Recipes
- Carrot Cake (Healthier).
- Carrot Cake Mix Cookies.
- Carrot Jam.
- Quick Pickled Carrots.
- Carrot Cake Overnight Oats.
- Beet and Carrot Salad.
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What I love most is how simple and forgiving this soup is. It comes together in one pot with everyday ingredients, so it’s wonderfully budget friendly, and you can easily adjust the seasonings to make it just right for you. I often make a big batch because it freezes beautifully, meaning a future busy day is solved with a homemade meal. It’s a staple in my kitchen, and I’d be so delighted for you to try the recipe and make it your own.
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