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- 1 cup red lentils, rinsed - 3 large carrots, chopped - 1 medium onion, diced - 2 cloves garlic, minced - 1 teaspoon ground cumin - 1 teaspoon turmeric powder - 4 cups vegetable broth - 1 can (14 oz) coconut milk - 2 tablespoons olive oil - Salt and pepper to taste - Fresh cilantro for garnish (optional) - Lemon wedges for serving For this creamy carrot lentil soup, I love using fresh, vibrant ingredients. Red lentils are my go-to because they cook quickly and add a nice texture. The carrots bring sweetness, while the onion and garlic add depth to the flavor. I always keep ground cumin and turmeric in my pantry. They give the soup a warm, earthy taste. The vegetable broth is key, as it builds a rich base. Using coconut milk makes the soup creamy and adds a hint of sweetness. I suggest using good-quality olive oil. It enhances the overall taste. Finally, don’t skip the salt and pepper. These simple seasonings help bring all the flavors together. For serving, I love to add fresh cilantro for a pop of color and flavor. A lemon wedge on the side brightens up each bite. Gather all these ingredients before you start. It makes the cooking process smooth and fun! {{ingredient_image_1}} - Heat 2 tablespoons of olive oil in a large pot over medium heat. - Add 1 medium onion, diced, and sauté until translucent, about 5 minutes. - Stir in 2 cloves of minced garlic, 1 teaspoon of ground cumin, and 1 teaspoon of turmeric powder. Cook for about 1 minute until fragrant. - Now, add 3 large carrots, chopped, and 1 cup of rinsed red lentils to the pot, stirring to combine all ingredients. - Pour in 4 cups of vegetable broth and bring the mixture to a boil. - Reduce the heat to a simmer and cook uncovered for about 20 minutes. The lentils and carrots should be tender when done. - Use an immersion blender to puree the soup until smooth. If you lack an immersion blender, carefully transfer the soup in batches to a regular blender. - Return the blended soup to the pot and stir in 1 can (14 oz) of coconut milk. - Season with salt and pepper to taste, then heat through on low for about 5 minutes. - Serve hot, garnished with fresh cilantro and a lemon wedge on the side for a refreshing twist. - Use fresh ingredients for best flavor. Fresh carrots and lentils make a big difference. - Adjust seasoning to fit your taste. Add more salt or pepper as you like. - Use an immersion blender for convenience. It makes blending easy and quick. - Pair with crusty bread or a fresh salad. This adds a nice crunch and balance. - Best served hot with a lemon wedge. The lemon gives a bright burst of flavor. - This soup is low in calories and high in protein. One serving has about 200 calories. - It is rich in fiber due to lentils. Lentils help with digestion and keep you full. - Carrots bring vitamins and minerals. They are great for your vision and skin. Pro Tips Use Fresh Ingredients: Fresh carrots and spices will enhance the flavor of your soup, making it more vibrant and delicious. Adjust Consistency: If you prefer a thicker soup, blend less; for a creamier texture, blend more. You can also add more broth or coconut milk as needed. Spice it Up: Feel free to add more spices like paprika or cayenne to give the soup an extra kick if you enjoy spicy flavors. Make it Ahead: This soup stores well in the refrigerator for up to a week, and the flavors deepen over time, making it perfect for meal prep. {{image_2}} You can make this soup your own with simple swaps. - For a lighter taste, use vegetable broth or chicken broth. - If you want a different flavor, substitute coconut milk with almond or soy milk. These changes can add new layers of taste. Feel free to mix and match based on what you have at home. Adding extra ingredients can boost nutrition and flavor. - Toss in some spinach or kale for a healthy twist. - Try different spices like ginger or paprika to create a unique taste. These add-ins not only enhance the soup but also make it more colorful and appealing. How you serve the soup can make a big difference. - Garnish with crunchy pumpkin seeds or a dollop of yogurt for added texture. - For a fun twist, serve your soup in a bread bowl. This not only looks great but also adds a delightful flavor to each spoonful. Enjoy exploring these variations! To store leftovers in the fridge, let the soup cool first. Pour it into a clean container. Make sure to seal it tightly. This keeps the soup fresh. You can store it for about 3 to 5 days in the fridge. If you want to save some for later, freezing works great. Use freezer-safe containers or bags. Leave some space at the top for expansion. This soup can last up to 3 months in the freezer. When you're ready to eat, thaw it overnight in the fridge. To reheat, warm it on the stove over low heat. Stir regularly to keep it smooth. For best results, use airtight containers. Glass or plastic containers work well. Avoid reheating the soup multiple times. This can change the flavor and texture. Just take out what you need for each meal. Enjoy your creamy carrot lentil soup fresh every time! Can I make this soup ahead of time? Yes, you can make this soup ahead of time. It tastes even better the next day. Store it in the fridge for up to four days. Just reheat it gently on the stove when you are ready to enjoy it. Is this soup vegan-friendly? Absolutely! This creamy carrot lentil soup is vegan. It uses coconut milk for creaminess and has no animal products. Enjoy it without worry about dietary restrictions. What can I serve with creamy carrot lentil soup? You can serve this soup with crusty bread for dipping. A fresh salad pairs well, too. For a fun twist, try it in a bread bowl! What to do if the soup is too thick? If your soup is too thick, add more vegetable broth or water. Stir it well and heat it through. This will help reach your desired consistency. How to enhance the flavor if it tastes bland? To boost flavor, add more salt or pepper. A squeeze of lemon juice also brightens the taste. Fresh herbs like cilantro can add depth, too. Essential kitchen tools needed You will need a large pot to cook the soup. An immersion blender is great for pureeing the soup. A cutting board and knife help with chopping veggies. Recommended brands for immersion blenders or cooking pots For immersion blenders, brands like Breville and Cuisinart work well. I recommend sturdy pots like those from Le Creuset or All-Clad for even cooking. In this blog post, we explored how to make creamy carrot lentil soup. We covered the simple ingredients needed and shared step-by-step cooking instructions. You now have tips for flavor and serving options, plus storage info. Remember, using fresh ingredients makes a big difference. Feel free to tweak the recipe to your taste. This soup is not only tasty but packed with nutrition. I hope you enjoy making it as much as I do!

Creamy Carrot Lentil Soup

A delicious and comforting soup made with red lentils, carrots, and coconut milk.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Vegetarian
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 cup red lentils, rinsed
  • 3 large carrots, chopped
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon turmeric powder
  • 4 cups vegetable broth
  • 1 can (14 oz) coconut milk
  • 2 tablespoons olive oil
  • to taste salt and pepper
  • for garnish fresh cilantro (optional)
  • for serving lemon wedges

Instructions
 

  • Heat olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
  • Stir in the minced garlic, ground cumin, and turmeric powder, cooking for an additional minute until fragrant.
  • Add the chopped carrots and rinsed lentils to the pot, stirring to combine all ingredients.
  • Pour in the vegetable broth, bring the mixture to a boil, then reduce the heat to a simmer. Cook uncovered for about 20 minutes, or until the lentils and carrots are tender.
  • Once cooked, use an immersion blender to puree the soup until smooth. If you don't have an immersion blender, carefully transfer the soup in batches to a blender.
  • Return the blended soup to the pot and stir in the coconut milk. Season with salt and pepper to taste. Heat through on low for about 5 minutes.
  • Serve hot, garnished with fresh cilantro and a lemon wedge on the side for a refreshing twist.

Notes

Serve with lemon wedges for added flavor.
Keyword carrots, healthy, lentils, soup, vegetarian