Carrot and lentil soup is a comforting, hearty, nutritious, and easy-to-make dish. With a blend of carrots, red lentils, spices and a drizzle of lemon, this soup offers a rich, warming flavour.
Like my lentil and split pea soup, this one is packed with protein, fibre, and vitamins, making it a perfect choice for a healthy meal.
Simmer the ingredients together, and you’ll have a velvety, satisfying soup in no time-ideal for cozy nights or meal prepping for the week ahead.
This dish is naturally vegan, gluten-free, nut-free, and dietary-friendly.
Jump to:
Ingredients + Substitutions
Here’s everything you’ll need for this delicious carrot and lentil soup recipe.
- Lentils: I like red lentils for their vibrant colour and they cook quicker than other varieties.
- Veggies: Carrots, sweet potato, onion, and garlic add flavour and nutrients to this dish. You may add other veggies you need to use up too.
- Broth: Choose a very flavourful broth. I like my homemade bouillon powder mixed with water.
- Spices: Cumin, smoked paprika, salt and pepper. Add more, or reduce, and as always, adjust seasoning to your taste.
Instructions
(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)
Sauté the onion and garlic. Then add all remaining ingredients except the lemon juice to a large pot.
Cook over medium heat. Then use an immersion blender to puree the soup until smooth.
Ladle the soup into bowls and garnish with a squeeze of fresh lemon juice and herbs of your choice.
Variations
- To bulk up your meal you may add a scoop of cooked rice, quinoa, couscous, or other grains you enjoy.
- You may try lime juice instead of lemon juice to garnish your red lentil soup.
- Add more spices like turmeric and/or ginger.
- Make it spicy by adding red pepper flakes, cayenne pepper, and/or hot sauce.
Equipment
To blend your soup you may use an immersion blender or high speed stand blender. Use caution when pureeing hot items.
I find an immersion blender easier with no need to work in batches.
To use a stand blender, work in batches, and DO NOT OVERFILL.
Storage
Leftovers will keep in the refrigerator for 3-4 days in a sealed container.
This carrot lentil soup also freezes well. Use a freezer-safe airtight container and leave a little space at the top to allow for expansion.
Keep frozen for up to 3 months.
Expert Tips
- Start with 8 cups of broth, but add more if you prefer a thinner soup.
- As leftovers sit in the fridge, the soup will thicken. You may add more water or broth when reheating if you want to thin out the soup.
More delicious creamy soup recipes
If you tried this recipe, please let me know in the comments below. I always love hearing from you! Don't forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest, and YouTube to see more delicious food.
Buon appetito
Rosa
📖 Recipe
Equipment
Ingredients
- 1.5 cups red lentils sorted + rinsed
- 1 yellow onion finely chopped
- 3 cloves garlic peeled + minced
- 2 pounds carrots peeled + roughly chopped (approx. 6 large carrots)
- 1.5 pounds sweet potatoes peeled + roughly chopped (approx. 2 medium potatoes)
- 8 cups vegetable broth
- 2 teaspoons smoked paprika
- 1.5 teaspoons cumin
- salt + pepper to taste
- 2-3 tablespoons lemon juice to taste, optional but recommended
Optional Garnishes
- fresh parsley, cilantro, coriander, freshly grated ginger, or a drizzle of olive oil
Instructions
- Add the onion and garlic to a large pot with a tablespoon of water or broth (or oil if preferred) and sauté over medium heat until translucent, approx. 5 minutes.
- Then add all the remaining ingredients except the lemon juice. Bring the soup to a boil, then reduce the heat and simmer until the lentils are cooked and the carrots and sweet potatoes are fork-tender. Stir occasionally.
- Turn off the heat and use an immersion blender to puree the soup. Then add the lemon juice, salt and pepper to your taste, and enjoy.
Notes
- Start with 8 cups of broth, but add more if you prefer a thinner soup.
- As leftovers sit in the fridge, the soup will thicken. You may add more water or broth when reheating if you want to thin out the soup.
Carol says
I made this without the sweet potato, just added extra carrot, and it was great and fairly quick to make.
Rosa says
Glad you enjoyed it, Carol. 🙂