Carrot and Lentil Soup

This Carrot and Lentil Soup is a vibrant, nourishing dish that blends the natural sweetness of carrots with protein-rich red lentils. Infused with warm, aromatic spices, it provides a comforting and hearty meal that is perfect for any day of the week.

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With its smooth texture and warming spices like cumin and turmeric, this international favorite is a soul-soothing bowl of goodness. Whether you are looking for a light lunch or a cozy dinner, this soup delivers on both flavor and nutrition.

Ingredients

• 500 g carrots, peeled and sliced
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 celery stalk, chopped
• 150 g (3/4 cup) red lentils, rinsed
• 1 liter (4 cups) vegetable stock
• 400 ml (1 can) coconut milk (optional for creaminess)
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp ground turmeric
• 1/4 tsp chili flakes (optional)
• Salt and black pepper, to taste
• Fresh coriander or parsley, chopped (optional garnish)
• A swirl of yogurt or coconut cream (optional garnish)

Instructions

Step 1

Heat a large pot over medium heat. Add a splash of olive oil, then sauté onion, garlic, and celery for 4–5 minutes until softened.

Step 2

Add the carrots and cook for another 3 minutes, stirring occasionally.

Step 3

Stir in cumin, coriander, turmeric, and chili flakes. Cook for 1 minute until fragrant.

Step 4

Add rinsed lentils, vegetable stock, and coconut milk (if using). Bring to a boil, then reduce heat and simmer uncovered for 25–30 minutes, until the carrots and lentils are soft.

Step 5

Remove from heat. Use an immersion blender to puree the soup until smooth, or leave slightly chunky if preferred.

Step 6

Season with salt and pepper to taste.

Step 7

Ladle into bowls and garnish with fresh herbs and a swirl of yogurt or coconut cream if desired.

Zusatztipps für die Zubereitung

For extra depth of flavor, add a pinch of smoked paprika or a splash of lemon juice just before serving. Using an immersion blender directly in the pot makes achieving your preferred consistency effortless.

Varianten und Anpassungen

To create a lighter version of the soup, simply omit the coconut milk and use only vegetable stock. If you prefer a spicier kick, feel free to increase the amount of chili flakes.

Serviervorschläge

Ladle the soup into bowls and serve with crusty bread or warm naan for dipping. Top with fresh coriander or parsley and a swirl of coconut cream for a beautiful, professional finish.

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This Carrot and Lentil Soup is more than just a meal; it is a nourishing experience that brings warmth and vibrant flavors to your table. Enjoy this simple yet sophisticated dish as a staple in your healthy cooking repertoire.

Frequently Asked Questions

→ Can I use green or brown lentils instead of red?

Red lentils work best because they break down quickly during cooking, creating a naturally creamy texture. Green or brown lentils hold their shape and won't puree as smoothly.

→ How long will this soup keep in the refrigerator?

Store in an airtight container for up to 4-5 days. The flavors often develop and deepen after a day or two.

→ Can I freeze this soup?

Yes, freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently, adding a splash of water or stock if needed.

→ What can I use instead of coconut milk?

Heavy cream, Greek yogurt stirred in at the end, or additional vegetable stock all work well for adjusting consistency.

→ Do I have to blend the soup?

No, if you prefer a chunkier texture, simply skip blending. The lentils will soften enough to eat comfortably.

→ What spices can I add for more warmth?

A pinch of smoked paprika adds depth, grated fresh ginger brings brightness, or a cinnamon stick during simmering adds subtle sweetness.