A velvety, one-pot creamy carrot and red lentil soup, flavored with aromatic ginger and garlic, naturally dairy-free and vegan.

Units Scale

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

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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.

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.