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Carrot and lentil soup is a delicious, hearty and nutritious soup that is perfect for a cold winter day.
Where are my soup people at? It's officially soup season, and this easy Carrot and Lentil Soup recipe is a great way to kick it off. I could eat soup every day, and I'm so happy it's that time of year when you can toss your favorite ingredients into a pot and let the magic happen. This recipe for carrot lentil soup with coconut milk is full of warm spices and made with simple ingredients. This is an easy soup recipe for beginners and made in a Dutch oven (or a large pot) from start to finish, except for using a high speed blender at the end to puree it.
This hearty soup can be made into a complete meal by topping it with bacon, ham or crispy prosciutto. This particular recipe does not take a long time to make and it's perfect for meal prep! Make a big batch of this filling soup and freeze for later when you're crunched for time!
Why Carrot and Lentil Soup is a Must-Try
- Naturally Nutritious: Packed with vitamins, minerals and fiber, this soup isn't just a treat for your taste buds, but it's also nutrient-dense.
- Budget-friendly: Lentils and carrots don't break the bank.
- Adaptable: Adjust ingredients to whatever pantry staples you have on hand.
- Filling & Wholesome: Keeps you satiated without feeling overly stuffed.
Ingredients Needed
- olive oil
- whole carrots
- shallots
- garlic gloves
- ground ginger or fresh ginger
- ground turmeric
- ground cumin
- red pepper flakes or cayenne pepper
- low-sodium chicken broth or vegetable broth
- dried lentils
- unsweetened coconut milk
- kosher salt
- ground black pepper to taste
- optional toppings: chopped fresh parsley leaves, sour cream or Greek yogurt.
See the printable recipe card below for exact quantities.
How to Make Easy Carrot and Lentil Soup
- Sauté carrots and shallots in a large pot.
- Add spices and garlic until fragrant.
- Add rinsed lentils and stock.
- Simmer until everything is tender.
- Blend, add coconut milk and serve!
See the printable recipe card below for exact recipe instructions.
Recommended Soup Equipment & Tools
Dutch Oven, Stick Blender, Souper Cubes
Soup Serving Suggestions
- Crusty bread or garlic toast on the side.
- Sprinkle some freshly chopped herbs like cilantro, parsley or thyme.
- Add a pinch of chilli flakes.
- Drizzle with an additional spoonful of creamy coconut milk.
- Top with a protein, like crispy prosciutto.
- Add a dollop of sour cream or plain Greek yogurt.
Lentil Soup Ingredients Swaps
- Carrots: Swap with sweet potatoes or butternut squash for a different sweetness.
- Lentils: this recipe is versatile. You can use red lentils, orange lentils, yellow lentils, green lentils or brown lentils.
- Coconut Milk: you can use another type of milk, such as almond milk, soy milk, heavy cream or cow's milk.
Soup Storage
Fresh: Cool the soup completely, then transfer it to an airtight container and refrigerate. Consume within 3-4 days.
Frozen: Once cooled, pour into freezer-safe bags or containers, leaving some space for expansion. Label, freeze and enjoy within 3 months.
Tips for Recipe Success
- A gentle simmer ensures the flavors meld perfectly.
- Don't overcook the lentils, or they will become mushy.
Soup FAQs
Rosemary, thyme, parsley and bay leaves are classic soup companions. But this recipe has a little kick to it so don't be afraid to top with cilantro.
Yes, rinsing removes any lingering dust or debris.
Apart from the vibrant color and sweet taste, carrots add a pleasant texture contrast to the soft lentils. Carrots add sweetness and flavor to soup. They also help to thicken the soup.
Yes, you can freeze this soup. See storage instructions above for more details.
If you give this recipe a try, please leave a comment below, rate the recipe, and don’t forget to tag me @homesweetfarmhome on Instagram. I’d love to see what you come up with and share with our community. Cheers!
Recipe Card
Carrot and Lentil Soup
Ingredients
- 3 tablespoons olive oil
- 2 pounds carrots roughly chopped, no need to peel
- 2 large shallots thinly sliced
- 2 garlic gloves minced
- 2 teaspoons ground ginger
- 2 teaspoons ground turmeric
- 1 teaspoon ground cumin
- Pinch of red pepper chili flakes
- 5 cups low-sodium vegetable or chicken broth
- 1 cup dried lentils red or orange, rinsed per package instructions
- 1 13.5-ounce can well-shaken and stirred unsweetened coconut milk
- 1 teaspoon kosher salt
- ground black pepper to taste
- optional Chopped fresh parsley leaves, for serving and sour cream.
Instructions
- Over medium heat, heat oil in a large pot or Dutch oven. Add carrots and shallots; cook, stirring often, until shallots are tender, about 5 minutes.
- Stir in minced garlic, ground ginger, ground turmeric, ground cumin and red pepper chili flakes. Cook, stirring constantly, until fragrant, about 30 seconds.
- Stir in broth and lentils; bring to a boil.
- Reduce heat to medium-low and simmer until carrots and lentils are tender, about 20 minutes.
- Transfer to a high-speed blender (you may need to do this in several batches) and blend until completely smooth. Return pureed soup to pot. Alternatively, you can use an immersion blender directly in the post.
- Stir in coconut milk, salt and pepper. If necessary, thin out soup with additional broth or water if desired.
- Top with chopped parsley and sour cream. Serve!
* The nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Randy Rogers says
Super good soup! We had it over the rainy weekend and it was perfect. The kids even asked for seconds.
homesweetfarmhome says
I'm glad you loved it!