This warm carrot and lentil soup is perfect for chilly days. It’s packed with healthy veggies and lentils, giving you comfort in every spoonful!
I love how easy it is to whip up! Just chop, simmer, and blend away. Plus, it makes leftovers for lunch—who doesn’t love a tasty, ready meal? 🥕🌱
Key Ingredients & Substitutions
Olive Oil: This is excellent for sautéing your veggies, but you can substitute it with coconut oil or any vegetable oil if you prefer a different flavor or have dietary restrictions.
Onion: A medium onion brings sweetness and depth. If you’re watching your carbs, swap it for leeks or omit it entirely. Shallots are a nice, mild alternative, too.
Carrots: Carrots give sweetness and body to the soup. If you’re in a pinch, try sweet potatoes or butternut squash for similar sweetness and texture.
Red Lentils: They’re quick-cooking and break down nicely in the soup. You can use green or brown lentils, but they take longer to cook and won’t break down as much, giving a different texture.
Spices: Ground cumin, turmeric, and coriander create that warm flavor profile. Feel free to experiment with curry powder or garam masala for a different twist!
How Do I Achieve a Smooth Blend for My Soup?
Blending the soup smoothly ensures a nice texture and comforting feel. Here are some tips to get it just right:
- Using an immersion blender is the easiest—you can blend right in the pot. Just make sure the soup isn’t too hot to avoid splatter.
- If using a regular blender, let the soup cool slightly before blending. Always fill the blender halfway, and cover it with a kitchen towel to avoid hot splashes.
- Blend until silky smooth. If you want some texture, just blend part of it, leaving some lentils and carrots whole.
Easy Carrot and Lentil Soup for Cold Days
Ingredients You’ll Need:
Basic Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 5 large carrots, peeled and chopped
- 1 cup red lentils, rinsed
- 4 cups vegetable broth (or water)
- Salt and pepper, to taste
Spices:
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon ground coriander
- 1/4 teaspoon chili flakes (optional, for heat)
For Garnish:
- 1/4 cup fresh cilantro, chopped (plus extra for garnish)
- Greek yogurt or sour cream, for serving
- Crusty bread, for serving
How Much Time Will You Need?
This comforting soup will take about 10 minutes to prep and approximately 30 minutes to cook. Total time from start to finish is around 40 minutes, making it a quick and delightful dish for those chilly days!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Start by heating the olive oil in a large pot over medium heat. Once hot, add in the chopped onion. Cook for about 5 minutes, stirring occasionally until the onion is soft and translucent. This forms the delicious base for your soup!
2. Add Garlic and Ginger:
Next, stir in the minced garlic and ginger. Keep cooking for another 1-2 minutes until the mixture is fragrant. Your kitchen will smell amazing by now!
3. Mix in the Veggies and Lentils:
Now, add the chopped carrots, the rinsed red lentils, ground cumin, turmeric, and ground coriander to the pot. Stir well to coat everything in the spices. You’ll appreciate the beautiful colors coming together!
4. Simmer the Soup:
Pour in the vegetable broth and bring everything to a boil. Once boiling, reduce the heat to low and cover the pot. Let it simmer for about 25-30 minutes, or until the carrots and lentils are tender.
5. Blend the Soup:
When the soup is ready, use an immersion blender to blend it until smooth and creamy (if you don’t have an immersion blender, carefully transfer the soup to a regular blender in batches, blend until smooth, and return it to the pot).
6. Season and Add Fresh Herbs:
Now it’s time to season the soup! Add salt, pepper, and optional chili flakes to your taste. Lastly, stir in the chopped fresh cilantro for a burst of flavor.
7. Serve and Enjoy:
Serve the soup hot in bowls, garnished with a dollop of Greek yogurt or sour cream. You can sprinkle some chili flakes and add fresh cilantro leaves on top for extra flair. Pair it with some crusty bread for a cozy, warming meal.
Enjoy your flavorful, comforting carrot and lentil soup! Perfect for those chilly days when you need a hug in a bowl. 🍵🥕
Frequently Asked Questions (FAQ)
Can I Use Different Types of Lentils?
Absolutely! While red lentils are the best choice for their quick cooking time and creamy texture, you can use green or brown lentils if you prefer. Just note that they take longer to cook and won’t break down as much, giving the soup a different texture.
How Can I Adjust the Spice Level?
If you like your soup spicier, simply increase the amount of chili flakes or add in some diced jalapeños while sautéing the onions. For a milder version, you can omit the chili flakes altogether or use sweet paprika instead.
Can I Make This Soup in Advance?
Yes! This soup keeps well in the fridge for up to 3-4 days in an airtight container. You can also make it in larger batches and freeze portions for up to 3 months. Just thaw in the fridge overnight before reheating.
What Can I Serve with the Soup?
Crusty bread is a classic and great option for dunking! You can also serve it with a side salad for extra veggies or pair it with grilled cheese for a cozy, comforting meal.
