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Recipe by:

Sara Crocker

Hearty One-Pot Creamy Carrot Lentil Soup

A hearty and nourishing soup made with earthy lentils and sweet carrots, perfect for chilly autumn days and holiday gatherings.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 6 servings
Course: Soup
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Group: Ingredients
  • 1 Tbsp. olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 cups carrots, diced (about 4 large)
  • 1 cup celery, diced (2-3 stalks)
  • 1 tsp. ground cumin
  • 1 tsp. ground coriander
  • ½ tsp. smoked paprika
  • 1 cup dried green or brown lentils, rinsed
  • 4 cups vegetable broth
  • 1 cup full-fat coconut milk (or heavy cream)
  • Salt and pepper to taste
  • Fresh parsley or cilantro, for garnish

Equipment

  • Large pot or Dutch oven
  • Immersion blender Or regular blender, if preferred.

Method
 

  1. In a large pot or Dutch oven, heat olive oil over medium heat until shimmering. Add diced onion and garlic, sauté for about 5 minutes until softened.
  2. Stir in diced carrots and celery, sauté for another 5 minutes. Add ground cumin, ground coriander, and smoked paprika, stirring well.
  3. Add the rinsed lentils and vegetable broth. Bring to a gentle boil, then reduce heat and simmer for 25-30 minutes until lentils are cooked.
  4. Remove from heat and blend the soup until smooth, leaving a few lentils intact for texture.
  5. Stir in the coconut milk, return to low heat, and adjust seasoning with salt and pepper. Serve garnished with fresh parsley or cilantro.

Notes

This soup can be stored in the refrigerator for up to 4-5 days or frozen for up to 3 months.