Why You’ll Love This Recipe
One Pot Creamy Carrot Lentil Soup is a hearty, nutritious dish perfect for cozy evenings or meal prep. With its vibrant orange hue, creamy texture, and warm spices, it delivers comfort in every spoonful. Made with wholesome ingredients and all in a single pot, it’s both easy to make and clean up. Ideal for vegetarians and those seeking a satisfying, plant-based meal.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
carrotsred lentilsoniongarlicvegetable broothick coconut milkturmericground cuminpaprikasaltblack pepperolive oillemon juicefresh parsley (optional for garnish)
directions
Heat olive oil in a large pot over medium heat.
Add chopped onions and sauté until translucent, about 5 minutes.
Stir in minced garlic, turmeric, cumin, and paprika, and cook for another minute until fragrant.
Add chopped carrots and rinsed red lentils, stirring to coat with spices.
Pour in the vegetable broth and bring to a boil.
Reduce heat and let simmer for 20-25 minutes, or until carrots and lentils are soft.
Add the coconut milk and stir well.
Use an immersion blender to blend the soup until smooth and creamy. Alternatively, transfer to a blender in batches.
Stir in lemon juice, then taste and adjust seasoning with salt and pepper.
Serve hot, garnished with fresh parsley if desired.
Servings and timing
This recipe yields approximately 4-6 servings.Preparation time: 10 minutesCooking time: 25 minutesBlending and finishing: 5 minutesTotal time: 40 minutes
Variations
Add a pinch of chili flakes or cayenne for extra heat.
Substitute sweet potatoes for a sweeter depth.
Use ginger for an extra kick of warmth and aroma.
Top with a dollop of yogurt or coconut cream for added richness.
Add cooked quinoa or rice to make it even more filling.
storage/reheating
Store in an airtight container in the refrigerator for up to 5 days.Freeze for up to 3 months; thaw overnight in the fridge.Reheat gently on the stove or in the microwave, adding a splash of water or broth if needed.
FAQs
Can I use green or brown lentils instead?
Red lentils are best for a creamy texture, but green or brown can be used with longer cooking times.
Is this soup spicy?
It’s mild, but you can adjust the heat with spices.
Can I make it without coconut milk?
Yes, substitute with any plant-based milk or even cream for a different texture.
Can I use baby carrots?
Yes, just slice them to ensure even cooking.
How do I make it thicker?
Simmer longer or reduce the amount of broth slightly.
Can I add protein?
Yes, add cooked chicken or tofu for extra protein.
What’s the best way to blend it?
An immersion blender is easiest, but a high-speed blender works great too.
Do I need to soak lentils?
No soaking is needed for red lentils, they cook quickly.
Can I prepare this in advance?
Yes, it’s great for meal prep and reheats well.
Is it gluten-free?
Yes, all the ingredients are naturally gluten-free.
Conclusion
One Pot Creamy Carrot Lentil Soup is a simple, nourishing, and flavorful dish that’s perfect for any time of year. With minimal ingredients and maximum comfort, it’s sure to become a staple in your kitchen. Whether you’re cooking for the family or prepping for the week, this soup delivers warmth and wellness in every bowl.
Print
One Pot Creamy Carrot Lentil Soup
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Modern Vegetarian
- Diet: Vegan
Description
A velvety, one-pot creamy carrot and red lentil soup, flavored with aromatic ginger and garlic, naturally dairy-free and vegan.
Ingredients
- 4 tbsp olive oil (or butter)
- 1 large onion, diced
- 3 cloves garlic, sliced
- 1 tbsp ginger paste (or fresh grated ginger)
- 1 lb (≈450 g) carrots, peeled and diced
- 1 1/2 lbs (≈700 g) sweet potatoes, peeled and diced
- 1 cup (200 g) red lentils, rinsed
- 8 cups low-sodium vegetable broth
- 1 apple (Fuji or Honeycrisp), chopped
- 2 tbsp honey or maple syrup
- Salt, to taste
- Optional garnishes: paprika, cayenne pepper, chopped fresh parsley, honey drizzle
Instructions
- Heat oil (or butter) in a large pot over medium heat.
- Add diced onion and sauté until translucent, about 4 minutes.
- Stir in garlic and ginger; cook for 30 seconds.
- Add carrots and sweet potatoes; toss to coat.
- Stir in rinsed lentils, broth, and salt; increase heat until boiling.
- Reduce heat to simmer, cover, and cook 20-25 minutes, until vegetables are tender.
- Add chopped apple and honey (or maple syrup).
- Use an immersion blender to puree until smooth (or blend in batches and return to pot).
- Ladle into bowls and garnish as desired.
Notes
- For a dairy-free version, use olive oil instead of butter.
- Switch to vegetable broth to keep it vegetarian/vegan.
- To make it fully vegan, substitute maple syrup for honey.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Soup may thicken as it cools—reheat with a splash of broth or water to adjust consistency.
Nutrition
- Serving Size: 1/8 recipe
- Calories: 302 kcal
- Sugar: 14 g
- Sodium: 205 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.2 g
- Carbohydrates: 48 g
- Fiber: 12 g
- Protein: 13 g
- Cholesterol: 0 mg
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