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One Pot Creamy Carrot Lentil Soup – Simple, Creamy, Comforting

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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.

Ingredients

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  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1 teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ¼ teaspoon smoked paprika
  • 4 medium carrots peeled and diced
  • 1 cup red lentils rinsed
  • 4 cups vegetable broth
  • 1 cup coconut milk
  • 1 tablespoon lemon juice
  • Salt and pepper to taste
  • Optional garnish:
  • chopped parsley, a drizzle of coconut milk, or croutons

Instructions

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.

Notes

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.