Creamy Red Lentil Carrot Soup

A bowl of lentil carrot soup served with a spoon on a saucer.

5 from 1 vote

Creamy and cozy, this red lentil-carrot soup is the kind of recipe you crave on chilly days. This soup comes together in just 40 minutes with simple pantry staples.

Prep Time15

Cook Time20

Total Time35

Course: Side Dish, Soup

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Servings: servings

Calories: 207kcal

Author: Meesha

Equipment

Dutch oven or soup pot
immersion blender or blender (optional)

Ingredients

1 medium yellow onion diced
4 cloves garlic minced
1 teaspoon ground cumin
½ teaspoon smoked paprika or regular paprika
½ teaspoon ground turmeric
2 large carrot diced
2 stalk celery diced
4 cups vegetable broth
1 cup split red lentils rinsed and drained*

Instructions

Heat a tablespoon of oil in a Dutch oven over medium-high heat. Add onion, and saute until translucent.
1 medium yellow onion
Add garlic and spices next and fry for a minute until fragrant.
4 cloves garlic, 1 teaspoon ground cumin, ½ teaspoon smoked paprika, ½ teaspoon ground turmeric
Now, add carrot and celery to the pan. Saute for 2-3 minutes.
2 large carrot, 2 stalk celery
Add broth and lentils to the pot. Bring the mixture to a boil, and lower the heat to a gentle simmer. Cook, covered, for 12-15 minutes or until the lentils are soft and mushy.
1 cup split red lentils, 4 cups vegetable broth
Cook, covered, for 12-15 minutes or until the lentils are soft and mushy.
Blending (optional) - Blend the soup until smooth using an immersion blender or a high-speed blender. Give it a taste, seasoning with more salt and pepper if needed.
Serve your red lentil carrot soup with chopped basil, chili flakes, or whatever else you fancy!

Notes

*Lentils - You can substitute with yellow split lentils, though whole red or yellow lentils will need 5–10 extra minutes. Green lentils can be used in a pinch, but will take up to 40 minutes to soften.

Helpful tips

Keep it chunky – For a chunkier soup, only blend half the soup. Or skip the blending altogether.
Instant Pot version – Using the sauté function, fry your aromatics and vegetables. Add lentils and broth, then cook at high heat for 10 minutes. Release the pressure naturally, then blend before serving.

Storing - Carrot lentil soup can be refrigerated for up to 4 days or frozen for 3 months. Allow frozen soup to defrost overnight in the fridge before reheating.

Reheat soup in the microwave or stovetop, adding a splash of water to thin as needed.

Nutrition