Carrot Lentil Soup

There’s nothing like a cozy bowl of homemade Carrot Lentil Soup on a chilly day. This hearty and comforting vegetarian soup is packed full of veggies and pulses with warming spices sure to warm you from head to toe. Makes a great dinner party soup course for 8 or main dish soup for 6.

Today is carrot harvest day and we won’t be wasting any part of our delicious homegrown root vegetables. We’ll make Carrot Top Pesto with the greens before roasting the rest with Maple and Balsamic. From soup to pesto, side dish to dessert, carrots are surprisingly versatile!

Carrot Lentil Soup

It’s been a while since I’ve shared a soup recipe, but rest assured, we enjoy making and eating all year long. In the Winter there’s creamy Hungarian Mushroom Soup then Shrimp Tom Yum Soup to wake up our palates in Spring. We love chilled Spanish Salmorejo with fresh summer tomatoes but this Carrot Lentil Soup recipe is our favourite fall soup recipe.

Every time I cook with lentils, it reminds me how inexpensive and versatile they are. Not only that but red lentils cook in mere minutes! The red lentil soup takes less than 60 minutes to make, including prep time and cooking time.

This is a hearty vegetarian soup, easily made vegan by swapping olive oil for the butter and coconut milk for the sour cream. It requires fresh carrots and vegetable stock, along with aromatics like onions and garlic. Amp up the flavour with turmeric, paprika, and cumin with a few red chili flakes for a tiny bit of heat.

Furthermore, you can use this easy soup recipe as a primer to make soup out of almost any root vegetable. I highly recommend using sweet potato instead of carrot and adding a bit of grated fresh ginger for even more flavour. 

If you’re looking for more lentil soup recipes you’ll love Ezogelin Çorbası, a spicy Turkish Lentil Soup or this satisfying vegan Kabocha Squash Daal.

All About Red Lentils

Red lentils (Lens culinaris) are a staple legume celebrated worldwide for their quick cooking, versatility, and rich nutritional value. Unlike brown or green lentils, red lentils are almost always sold hulled (outer skin removed) and split. Because they lack a tough outer skin, they break down into a soft, creamy purée when cooked, making them uniquely suited for soups, curries, and stews.

Flavour wise, red lentils are mild, nutty, and slightly sweet. They absorb bold spices, herbs, and aromatics effortlessly making them a staple in classic Indian Masala Dal or Tadka Dal or Mediterranean lentil soups. Blend them into hummuses, patés, or savoury spreads or use them to thicken soups and stews.

Ingredients in Carrot Lentil Soup

For this recipe you will need a large heavy bottomed soup pot, a wooden spoon or spatula, measuring cups and spoons, and a handheld stick blender or quality blender such as a Vitamix. Note: Take care when blending hot soups. I use a Vitamix because it allows the steam to escape while the soup is blending.

• Butter
• Onions
• Red Chili Flakes
• Ground Turmeric
• Cumin
• Paprika
• Garlic
• Carrots
• Red Lentils
• Vegetable Stock
• Sour Cream
• Salt
• Black Pepper

Sauté the onions and garlic in unsalted butter or olive oil. If using salted butter, reduce the amount of salt you use to season the soup later.

Grated fresh ginger tastes delicious paired with cumin, paprika, and ground turmeric. It can add a little bit of heat so if using, feel free to reduce or omit the red pepper flakes and black pepper. This soup is not spicy, but it does create a warming sensation on the palate.

A little sour cream or swirl of coconut milk adds a pleasant creaminess.

How to Make Carrot Lentil Soup

To make Carrot Lentil Soup, melt the butter and cook the onions with the seasonings in a large heavy bottomed pot over medium-high heat for 5 minutes. Next, add the minced garlic and cook another 2-3 minutes.

Stir in the diced carrots and red lentils then stir to combine. Finally, pour in the vegetable broth, reduce heat and cover. Cook over medium heat until the carrots are tender (about 25 minutes).

Using a stick blender, blend the carrots until smooth (be careful here with any possible hot splashes). Alternatively, blend soup in Vitamix blender in two batches. Use caution when blending hot soup.

Stir in the sour cream and season with salt and freshly ground black pepper.

While there’s no need to complicate this flavourful soup, you can serve it with toasted croutons, crusty bread and butter, or a simple sandwich.

Recipe Tips and Tricks

• Red lentils cook quickly and break down naturally, giving the soup a thick, comforting texture. Green or brown lentils will work, but they stay firmer and need a longer simmer.
• Always rinse lentils before using to remove any grit. There’s no need to soak them for this soup recipe.
• If the soup is too thick, simply thin it with a little extra stock or water when reheating. Lentils continue to absorb liquid as they cook and even at rest.
• Cumin is the classic spice pairing for carrots. Coriander, paprika, or a touch of curry powder also work well. Don’t overdo it—this soup is meant to be warming, not overpowering.
• If you prefer a bit of texture to your soup, blend only half of the soup and combine the two. For a velvety smooth texture, blend it all.
• Make it vegan by using vegetable stock instead of chicken stock. Use a plant-based butter or olive oil and finish with a coconut milk drizzle for a fully vegan recipe Everything else in the recipe is naturally plant-based. Use a plant-based butter or olive oil for a fully Vegan recipe.
• If the soup tastes bland, it usually needs more salt or a bit of acidity. Lentils are filling but mild. Season them well and if you still find it bland add a squeeze of lemon juice or splash of vinegar.

Make Ahead and Storage

Everyone says this Carrot Lentil Soup tastes even better the second day and I agree. Make it a day or two ahead of time and store it in the refrigerator. Reheat the soup gently on the stove.

Leftover soup will last up to 4 days in the fridge when stored properly in an airtight container. Carrot and lentil soup freezes very well. Cool completely, then freeze in airtight containers for up to 3 months. Thaw overnight then gently reheat on the stove.

Hi! I’m Bernice Hill, the heart and soul behind Dish ‘n’ the Kitchen. It is my pleasure to share easy to follow recipes that are delicious, nutritious, and approachable for the whole family.

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