This One Pot Creamy Carrot Lentil Soup is a wholesome, hearty dish that’s perfect for busy weeknights. With tender carrots, protein-packed lentils, and a touch of warming spices, it strikes the perfect balance of flavor and nutrition. Ready in just 35 minutes, this soup is vegan, gluten-free, and ideal for the whole family.
1. Heat olive oil in a large pot over medium heat. Add chopped onions and garlic, cooking until fragrant and translucent.
2. Stir in chopped carrots, rinsed lentils, and spices (cumin, turmeric, paprika). Cook for 2-3 minutes to toast the spices.
3. Add vegetable broth and bring to a boil. Reduce the heat and let it simmer until the carrots and lentils are soft (about 20-25 minutes).
4. Use an immersion blender to blend part of the soup directly in the pot, leaving some chunks for texture. Alternatively, transfer half the soup to a blender and return it to the pot.
5. Stir in coconut milk or heavy cream for a rich, velvety finish. Adjust seasoning with salt, pepper, and lemon juice if desired.
Add a pinch of chili flakes for a bit of heat if desired.
For a thicker soup, reduce the broth by 1/2 cup or simmer a few minutes longer uncovered.
This soup stores well in the fridge for up to 4 days and also freezes beautifully.
Swap red lentils with yellow lentils if needed, but adjust cook time accordingly.
Serve with crusty bread or a light green salad for a complete meal.
Find it online: https://cookingwithramsay.com/one-pot-creamy-carrot-lentil-soup/