Light but filling, this silky smooth carrot and lentil soup is made with the perfect amount of spice to keep things interesting. My humble opinion? It’s pretty much the perfect lunch option.
Looking for lunch ideas? Try pairing this soup with a Chickpea Salad Sandwich!
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As the weather changes around me I’ve started craving some satisfying but lean soup recipes. I need a soup that will warm me from the inside out, while also doing something good for my soul at the same time.
This warming soup is built off of the sweetness of carrots with savoury lentils for added bulk and flavour. But to make it even more interesting, it has added spice to add complex taste and a very light touch of heat.
This is carrot and lentil soup is one that you’ll come back to again and again. It’s absolutely perfect for cold winter months, but will go down well any time of the year!
Carrot and Lentil Soup
The recipe for this soup is very straight forward. It’s a great option for when you don’t want to put in a lot of effort but still want a tasty soup.
The secret to the delightful spice in this soup is to let them get a head start. Sauté the onions in a little oil, then add garlic and ginger and let it cook for half a minute.
Then add the cumin, coriander, smoked paprika and garam masala together with the tomato paste, stirring to combine. This is an important step that releases the stunning aromas from the spices, which is so important for the final flavour.
Now pour in the vegetable stock with chopped carrots and red lentils with some salt and let it come to a boil. When it has boiled, lower the heat and let is simmer for 40 minutes.
Once the carrots have become soft and the lentils are fully cooked, stick it all in a This is an affiliate link.blender or This is an affiliate link.food processor and run till it is smooth. It’s even easier if you can use an This is an affiliate link.immersion stick blender.
Give it a taste to see if there is enough salt and add a bit more if needed. I wanted to give mine a nice look so added a bit of cream and sprinkled some nigella seeds. Try soy cream to keep this soup vegan.
Recipe tips and notes
- Using frozen crushed garlic and grated ginger is a great shortcut for many recipes, including this one. I always keep one of each in my freezer to make cooking as simple as possible.
- A blender or food processor can be used with this recipe, but it’s even easier with an immersion stick blender.
- For a chunkier soup, remove one third of the soup before blending and return when done. This will allow you to keep some of the texture from carrots and lentils.
- While spiced carrot and lentil soup is perfect on its own as a light lunch, it equally works as a side dish with a sandwich or salad.
Serving suggestions
Simple to make and simple to serve, this soup is made for a light and satisfying lunch. It’s perfect all on its own but I love a bit of sourdough bread or flatbread to dip in and clean my bowl.
I’m also a sucker for a soup and sandwich, a combo that is the definition of a perfect lunch. The spice in this soup is perfect with a simple, savoury sandwich like tuna salad or egg salad.
Storage and leftovers
I’m all for making extra and having soup ready to eat for future lunches. It’ll keep in the fridge for 3-4 days or in the freezer for up to 3 months.
Reheat by returning to a saucepan over medium heat and let it warm until it is hot throughout. A splash of stock or water can loosen the soup if it seems too thick.
More veggie soup recipes
- Harvest Minestrone Soup
- Cream of Broccoli Soup with Smoked Gouda
- Roasted Butternut Squash and Sweet Potato Soup
- Cream of Mushroom Soup
- Broccoli and Cauliflower Soup
Spiced Carrot and Lentil Soup
Equipment
- This is an affiliate link.Immersion blender
Ingredients
- 1 tbsp vegetable oil or ghee
- 1 onion chopped
- 3 cloves garlic minced or pressed
- 1 tbsp cumin
- 1 tsp dried coriander
- 1 tsp This is an affiliate link. smoked paprika
- 1 tsp garam masala
- 2 tbsp tomato paste
- 500g /4 carrots large and chopped
- 200g/1 cup dry red lentils
- 1½ litre/6 cups This is an affiliate link.vegetable stock
- Salt to taste
- 2 tbsp single cream/half and half, soy cream or plain yogurt for garnish (optional)
- 1 tbsp nigella seeds/kalonji seeds for garnish
Instructions
- Heat the vegetable oil in a medium pot and sauté the onions for 5 minutes over low heat, then add the garlic and ginger and cook for 30 seconds longer. Add the cumin, coriander, smoked paprika, garam masala and the tomato paste, stir to combine and cook for a few seconds to release the aroma of the spices.
- Pour in the vegetable stock, then add the chopped carrots and red lentils with a pinch of salt, bring to a boil, then lower the heat and simmer for 40 minutes.
- Once the carrots are soft and the lentils are cooked all the way through process the soup in a blender or a food processor until smooth. (Immersion stick blender is the most convenient if you have one.) Then taste and add more salt if needed. Serve with a light drizzle of the single cream or half and half and sprinkled with nigella seeds.
Notes
- Using frozen crushed garlic and grated ginger is one of my favourite shortcuts for many recipes like this one.
- A blender or food processor can be used with this recipe although I find it even easier with an immersion stick blender.
- If you prefer a chunkier soup, remove one third of the soup before blending and return when done. This will preserve some of the texture from the carrots and lentils.
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