Description
This One Pot Creamy Carrot Lentil Soup is a comforting and nutritious blend of carrots, red lentils, and fragrant spices, simmered to perfection and finished with creamy coconut milk and a splash of lemon juice for brightness. Perfect for a wholesome, dairy-free meal that’s easy to prepare using just one pot.
Ingredients
Scale
Soup Base
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
Spices and Vegetables
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 5 large carrots, peeled and sliced
- 1 cup red lentils, rinsed and drained
Liquids and Seasonings
- 6 cups vegetable broth
- 1 can (14 oz) coconut milk
- Salt and pepper to taste
- 2 tablespoons lemon juice
Garnish
- Fresh cilantro, chopped, for garnish
Instructions
- Heat the oil: Warm the olive oil in a large pot over medium heat to prepare for sautéing the aromatics.
- Sauté the onion: Add the diced onion and cook until translucent and soft, about 5 minutes, developing a sweet base flavor.
- Add garlic and ginger: Stir in minced garlic and grated fresh ginger, cooking for 1-2 minutes until fragrant to enhance the aroma.
- Incorporate spices: Mix in ground cumin and ground coriander, stirring well to coat the aromatic mixture and release the spices’ flavors.
- Add carrots: Toss in the sliced carrots, stirring to evenly coat them with the spiced onion mixture for maximum flavor absorption.
- Mix lentils: Stir in the rinsed red lentils, ensuring they are well combined with the other ingredients for even cooking.
- Pour broth and bring to boil: Add the vegetable broth and increase heat to bring the soup to a gentle boil.
- Simmer: Reduce heat to low, cover the pot, and let the soup simmer for 20-25 minutes until lentils and carrots are tender and soft.
- Blend the soup: Use an immersion blender to puree the soup directly in the pot until creamy and smooth; alternatively, cool slightly and blend batches in a countertop blender.
- Add coconut milk: Return pureed soup to low heat and stir in coconut milk to add richness and creaminess.
- Season: Taste and adjust seasoning with salt and pepper as needed.
- Finish with lemon juice: Stir in lemon juice just before serving to brighten the flavors and add a tangy note.
- Garnish and serve: Ladle soup into bowls and top with freshly chopped cilantro for a fresh herbal finish.
Notes
- Red lentils cook quickly and become soft, perfect for pureed soups.
- Immersion blender makes for easy blending directly in the pot, but a countertop blender works well too.
- You can adjust the thickness by adding more or less vegetable broth.
- For added protein, consider stirring in cooked chickpeas or tofu cubes.
- This soup can be refrigerated for up to 4 days or frozen for up to 3 months.
- If you prefer a spicier kick, add a pinch of cayenne pepper or chili flakes when adding spices.
