Looking for a comforting, healthy, and delicious meal that’s easy to prepare?
Say hello to One Pot Creamy Carrot Lentil Soup!
This hearty dish combines the natural sweetness of carrots with the protein-packed goodness of lentils, all in a velvety, rich broth.
Whether you’re craving something cozy on a chilly evening or need a quick, nutritious weeknight dinner, this soup has you covered.
Plus, it’s all made in just one pot, saving you time and cleanup!
Let’s dive into this wholesome recipe that’s as flavorful as it is effortless.
Why You’ll Love This One-Pot Carrot Lentil Soup
- Quick and easy recipe perfect for busy weeknights.
- Packed with nutrients like fiber, protein, and vitamins.
- Made with affordable, pantry-friendly ingredients.
- Vegetarian, gluten-free, and easily customizable for various diets.
Ingredients Needed
To make this delicious soup, you’ll need:
- Carrots: Fresh carrots give the soup its vibrant color and natural sweetness.
- Red lentils: Quick-cooking and packed with protein.
- Onion and garlic: The flavor foundation of the soup.
- Vegetable broth: For a rich, savory base (use chicken broth if not vegetarian).
- Coconut milk or heavy cream: Adds creaminess and depth.
- Spices: Cumin, turmeric, and paprika for warmth and flavor.
- Olive oil: For sautéing the aromatics.
- Optional add-ins: Lemon juice for brightness, fresh herbs for garnish, or chili flakes for heat.
How to Make One-Pot Creamy Carrot Lentil Soup
This recipe comes together in a few simple steps:
- Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add chopped onions and garlic, cooking until fragrant and translucent.
- Add the carrots and lentils: Stir in chopped carrots, rinsed lentils, and spices (cumin, turmeric, paprika). Cook for 2-3 minutes to toast the spices.
- Pour in the broth: 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).
- Blend for creaminess: 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.
- Finish with cream: Stir in coconut milk or heavy cream for a rich, velvety finish. Adjust seasoning with salt, pepper, and lemon juice if desired.
Tips for the Best Carrot Lentil Soup
- Adjust consistency: Add more broth if the soup is too thick, or simmer longer for a thicker texture.
- Storage tips: Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
- Reheating: Reheat gently on the stovetop, adding a splash of broth if needed.
- Flavor enhancers: Garnish with fresh parsley, a dollop of yogurt, or a drizzle of olive oil for an extra touch of flavor.
Variations and Customizations
- Make it vegan: Use coconut milk instead of heavy cream.
- Boost the protein: Add shredded chicken or tofu for a heartier meal.
- Spice it up: Add chili flakes, cayenne pepper, or curry powder for a kick.
- Incorporate more veggies: Toss in sweet potatoes, zucchini, or spinach.
Serving Suggestions
- Pair it with crusty bread, garlic toast, or pita chips for dipping.
- Serve alongside a light side salad or roasted vegetables.
- Top with garnishes like fresh parsley, croutons, or a swirl of yogurt.
FAQ’s
Can I make this soup in an Instant Pot or slow cooker?
Yes! For an Instant Pot, sauté the aromatics first, then pressure cook for 10 minutes. In a slow cooker, combine all ingredients and cook on low for 6-8 hours.
What type of lentils work best for this recipe?
Red lentils are ideal as they cook quickly and blend smoothly. Green or brown lentils can be used but will require longer cooking times.
How long does this soup last in the fridge or freezer?
Refrigerate for up to 5 days or freeze for 3 months. Thaw overnight in the fridge before reheating.
Can I skip blending for a chunky texture?
Absolutely! You can leave the soup chunky or blend it fully for a smoother consistency.
One Pot Creamy Carrot Lentil Soup
Ingredients
- 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
- Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add chopped onions and garlic, cooking until fragrant and translucent.
- Add the carrots and lentils: Stir in chopped carrots, rinsed lentils, and spices (cumin, turmeric, paprika). Cook for 2-3 minutes to toast the spices.
- Pour in the broth: 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).
- Blend for creaminess: 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.
- Finish with cream: Stir in coconut milk or heavy cream for a rich, velvety finish. Adjust seasoning with salt, pepper, and lemon juice if desired.