Hearty Carrot Lentil Soup

$- 2 cups carrots, diced - 1 cup red lentils, rinsed - 1 onion, chopped - 3 cloves garlic, minced - 4 cups vegetable broth - 1 teaspoon ground cumin - 1 teaspoon ground coriander - 1/2 teaspoon smoked paprika - 1 tablespoon olive oil - Salt and pepper to taste - Fresh cilantro or parsley, for garnish - A squeeze of lemon juice Carrot lentil soup is both tasty and easy to make. The ingredients are simple but packed with flavor. Let’s break down what you need. First, you need 2 cups of diced carrots. They add sweetness and color. Next, use 1 cup of rinsed red lentils. These lentils cook fast and give the soup a nice texture. An onion adds depth. Chop one onion and toss it in. You’ll also need 3 cloves of minced garlic for a savory kick. Garlic is a must in many soups! For the base, we use 4 cups of vegetable broth. It keeps everything light and adds flavor. Spices are key in this recipe. You’ll need 1 teaspoon each of ground cumin and ground coriander, plus 1/2 teaspoon of smoked paprika. These spices give the soup its warm, earthy notes. You will also need 1 tablespoon of olive oil. This helps sauté the veggies. Don’t forget salt and pepper to taste. They are essential for balancing the flavors. Finally, for garnish, fresh cilantro or parsley adds a pop of color and freshness. A squeeze of lemon juice brightens the entire dish. This combination makes the soup healthy and flavorful. Enjoy your cooking! {{ingredient_image_1}} - Step 1: Sautéing onions and garlic Start by heating olive oil in a large pot over medium heat. Add the chopped onion and cook it for about 5 minutes. The onion should look clear and soft. Next, add the minced garlic. Cook for 1-2 minutes more until you smell the garlic. - Step 2: Adding carrots and spices Now it’s time to add the diced carrots. Sauté them for another 5 minutes, stirring so they cook evenly. Then, sprinkle in the ground cumin, ground coriander, and smoked paprika. Stir the spices for about 1 minute to bring out their flavors. - Step 3: Cooking lentils and broth Add the rinsed red lentils and vegetable broth to the pot. Bring the mix to a boil. Once it's boiling, turn the heat down to a simmer. Cover the pot and let it cook for 20-25 minutes. You want the lentils and carrots to be soft. - Using an immersion blender vs. regular blender You can use an immersion blender to puree the soup right in the pot. If you don’t have one, carefully transfer the soup to a regular blender in batches. Be careful with the hot soup! - Tips for achieving the desired consistency Blend until smooth. If you want a chunkier soup, blend less. You can always blend more later if needed. - Adjusting flavors with salt, pepper, and lemon juice After pureeing, return the soup to low heat. Taste it and add salt and pepper as needed. A squeeze of lemon juice will brighten the flavors. - Serving suggestions and presentation ideas Serve the soup hot in bowls. Garnish with fresh cilantro or parsley for a pop of color. You can also add a drizzle of olive oil on top for extra richness. - To cook lentils and carrots evenly, cut them into uniform pieces. This helps them cook at the same rate. - Use a large pot to avoid crowding. This allows heat to circulate well. - A wooden spoon works best for stirring. It won’t scratch your pot and feels nice in hand. - Add a pinch of cayenne for heat. It gives the soup a nice kick. - Fresh thyme or bay leaves can add depth to the flavor. Just remember to remove them before serving. - For a creamier texture, blend the soup longer. If you prefer chunks, blend just half. - Serve the soup with crusty bread or a side salad. This makes a hearty meal. - Grilled cheese pairs well, adding a nice crunch and richness. - A dollop of yogurt can add creaminess and balance the flavors. Add a sprinkle of fresh herbs for extra flair. Pro Tips Use Fresh Spices: Freshly ground spices enhance the flavor profile of your soup. Consider using whole spices and grinding them just before cooking for maximum aroma. Adjust Consistency: If you prefer a chunkier soup, reserve some of the carrots and lentils before blending, then stir them back in after pureeing for added texture. Experiment with Greens: Adding a handful of fresh spinach or kale in the last few minutes of cooking can boost nutrition and add a vibrant color to your soup. Store and Reheat: This soup tastes even better the next day! Store leftovers in an airtight container and reheat gently on the stove, adding a splash of water if it thickens too much. {{image_2}} For a vegan version, use vegetable broth instead of chicken broth. If you want oil-free soup, skip the olive oil. Use water or broth for sautéing. For gluten-free diets, check that all ingredients are certified gluten-free. Some broths may contain gluten, so read labels carefully. You can swap out carrots for sweet potatoes or butternut squash. These will give a different sweetness and flavor. Spinach or kale can add color and nutrients. For lentils, use green or brown lentils if you prefer. Just note that cooking times may change slightly. Changing spices can completely alter the taste. Try adding curry powder for an Indian twist or basil for a fresh flavor. You can also incorporate chili flakes for heat or a dash of soy sauce for umami. Look to cuisines from around the world for more ideas! Carrot lentil soup lasts about 4 to 5 days in the fridge. Make sure to store it in an airtight container. This keeps the soup fresh and tasty. Before you eat it, check for any off smells or changes in color. To freeze the soup, let it cool first. Pour the cooled soup into freezer-safe containers. Leave some space at the top for expansion. You can also use freezer bags. When reheating, thaw in the fridge overnight. Heat it on the stove or microwave until warm. This way, it retains its great flavor. Prep your ingredients ahead of time. Chop the carrots, onion, and garlic. Store them in the fridge for up to 3 days. This makes cooking faster. When ready, just toss everything in the pot. For reheating, add a splash of broth. This keeps the soup smooth and tasty. Carrot lentil soup stays good for about 5 days in the fridge. Proper storage is key. Always keep the soup in an airtight container. This helps keep out air and bacteria. If you want to keep it longer, freeze it. In the freezer, it can last up to 3 months. Remember to use freezer-safe containers. When you’re ready to eat, thaw it in the fridge overnight. Yes, you can add meat to your carrot lentil soup. Chicken or turkey works great. You can also use sausage for a spicy kick. Cook the meat separately first, then add it to the soup. This adds protein and makes the soup heartier. Just remember to adjust the seasoning, as meat might change the flavor. Carrot lentil soup is very healthy. Carrots provide vitamins A and C. Lentils are a great source of protein and fiber. Together, they make a filling meal. One serving of this soup has about 200 calories. This is a good amount for a light meal. The soup is low in fat, especially when you use olive oil. It is also great for those watching their diet. Enjoying this soup can help you meet your daily veggie goals. In this article, we explored how to make a delicious carrot lentil soup. We covered the key ingredients, preparation steps, and tips for blending, seasoning, and serving. I shared variations for different diets and storage tips to keep your soup fresh. Remember, cooking is fun and simple! Experiment with flavors to make it your own. Enjoy this soup as a healthy meal or a cozy snack any time. Make it today and share with friends or family for a warm treat.$

Hearty Carrot Lentil Soup

A comforting and nutritious soup made with carrots and lentils, perfect for a cozy meal.

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Prep Time 10

Cook Time 30

Total Time 40

Course Main Course

Cuisine Vegetarian

Servings 4

Calories 200 kcal

Ingredients

2 cups carrots, diced
1 cup red lentils, rinsed
1 unit onion, chopped
3 cloves garlic, minced
4 cups vegetable broth
1 teaspoon ground cumin
1 teaspoon ground coriander
0.5 teaspoon smoked paprika
1 tablespoon olive oil
to taste unit salt and pepper
for garnish unit fresh cilantro or parsley
a squeeze of unit lemon juice

Instructions

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
Add the diced carrots to the pot and sauté for another 5 minutes, stirring occasionally.
Sprinkle in the ground cumin, coriander, and smoked paprika, allowing the spices to toast slightly in the pan for about 1 minute.
Add the rinsed red lentils and vegetable broth, bringing the mixture to a boil.
Once boiling, reduce the heat to a simmer and cover the pot. Cook for about 20-25 minutes, or until the lentils and carrots are tender.
Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches, being cautious of the hot liquid.
Return the soup to the pot on low heat, adjusting seasoning with salt, pepper, and a squeeze of lemon juice to brighten the flavors.
Serve hot, garnished with fresh cilantro or parsley.

Notes

Adjust seasoning to taste and serve with crusty bread.

Keyword healthy, soup, vegetarian