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This Carrot and Lentil Soup will warm you up during those chilly autumn and winter nights. It’s creamy, flavourful and packed with vegetables.

Two bowls filled with carrot and lentil soup with a spoon in one of the bowl. Served with sourdough bread on the side.

Who doesn’t love a warm and comforting bowl of soup, especially when it’s getting dark early and the temperatures are dropping? At least I know the two of us LOVE soup, especially during the colder months when we have a soup couple of times a week. There’s obviously a ton of different ways to make soup. There’s chunky soups, broth-like soups and smooth soups. All of those are delicious in their own right, but if there’s one particular type of soup that we love the most, it is definitely a silky smooth and creamy soup. We’re happy to share this delicious and healthy Carrot and Lentil Soup with you, as this is a recipe we make quite a lot. And the best part? It’s soup-er easy to make and will help you (and your family) to eat enough vegetables. Not to mention, this soup is also rich in dietary fiber and protein. Let’s get cooking!

If you are looking for more cozy soup recipes, you’ll also love this Carrot Sweet Potato and Ginger Soup and this Tomato and Fennel Soup!

The Ingredients

Carrots – Are the base of this soup and make for a beautiful orange color, while providing us with loads of vitamin A. And most of the time they’re very cheap as well, which means you get a lot of bang for your buck.
Red lentils – We really want to hit a home-run in this recipe when it comes to those beautiful orange colors which is why red lentils are the perfect addition to this soup as our plant-based protein.
Onion, garlic and ginger – Are used to create an extra layer of flavour.
Spices – Turmeric, cumin and coriander go really well together and make the soup feel even more warming and comforting. Spices are also very healthy. If you usually don’t cook with spices (yet), this is your sign to get started. I promsie you won’t regret it.
Lime leaves – A wonderfully fragrant and delicious ingredient that is used a lot in Asian and especially Thai cuisine.

Two hands hold a white bowl filled with carrot and lentil soup.

Cooking Tips

Sautéing the onions, garlic and ginger – When you sauté the onions, garlic and ginger, make sure the heat is on low or medium-low and to stir frequently in order to not burn/brown them. Browning and/or burning these will obviously have an impact on the colour of the soup but more importantly, also on the taste.
Do not burn your spices – The same also goes for the spices. You want to cook them shortly in order for the spices to release their flavours and fragrance, but you certainly do not want to burn them as this will again impact the flavour in an unpleasant way. Just make sure you do not cook the spices any longer than 1 minute and stir continuously while cooking.

A white bowl filled with carrot and lentil soup with some bread on the side.

Substitutions and Variations

Carrots – This soup can also be made with sweet potatoes instead of carrots or a mixture of both.
Coconut milk – Can swap with an equal amount of water for an even healthier version that is low in fat. Or use light coconut milk.
Lemon – Can swap with lime.
Lime leaves – This soup can be made without using the lime leaves, but you can also use bay leaves instead.

Two bowl filled with carrot and lentil soup with some bread and dried red lentils on the side.

FAQ

Where can I find lime leaves?

Most supermarkets will sell lime leaves, but you can otherwise find lime leaves in Asian/Oriental supermarkets.

Can I freeze this soup?

Yes, it can be frozen. Make sure you let it cool down completely before storing in a freezer safe bag or container. Will last for up to 3 months. We do not recommend storing it in large batches, but rather in 1 portion sizes.

Carrot and Lentil Soup

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Author: Sjors
Total Time: 45 min
Yield: 3-4 1x
Diet: Vegan

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Description

This Carrot and Lentil Soup will warm you up during those chilly autumn and winter nights. It’s creamy, flavourful and packed with vegetables.

Instructions

Peel and finely dice the onion.
Place a large pot over medium heat and add the oil.
Add the onion and sauté for 10 minutes until soft, stirring occasionally.
Meanwhile, peel and cut the carrots into 1 inch (2,5 cm) cubes.
Add the cubed carrot to the pot and sauté for 5 minutes, stirring occasionally.
Peel and finely chop the garlic and ginger. Add to the pot and sauté for 2 more minutes while stirring regularly.
Add the spices and tomato paste and cook for 1 minute.
Rinse and drain the red lentils. Add to the pot with full-fat coconut milk, water and lime leaves. Cook for 15 minutes or until the carrots and red lentils are cooked through.
Remove lime leaves and use a (emersion) blender to puree until smooth. Be careful not to overvcrowd your blender, work in batches if necessary.
Before serving, squeeze in the juice of a lemon and add salt and pepper to taste.