Carrot and Lentil Soup

Experience the comforting warmth of this vibrant Carrot and Lentil Soup, a perfect blend of natural sweetness and earthy spice. This nourishing meal combines fiber-rich vegetables with protein-packed red lentils, creating a silky texture that satisfies both the soul and the palate. Whether you are seeking a light lunch or a cozy dinner, this easy-to-make soup is a versatile addition to any kitchen rotation.

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This recipe is designed to be approachable for cooks of all levels. By sautéing the aromatics first and allowing the spices to toast, you unlock a deep level of flavor that elevates humble ingredients into a restaurant-quality dish. The optional addition of coconut milk provides a luxurious creaminess that balances the warmth of cumin and turmeric beautifully.

Ingredients

• Vegetables: 500 g carrots (peeled and sliced), 1 medium onion (chopped), 2 garlic cloves (minced), 1 celery stalk (chopped)
• Lentils: 150 g (3/4 cup) red lentils, rinsed
• Liquids: 1 liter (4 cups) vegetable stock, 400 ml (1 can) coconut milk (optional for creaminess)
• Spices & Seasoning: 1 tsp ground cumin, 1/2 tsp ground coriander, 1/2 tsp ground turmeric, 1/4 tsp chili flakes (optional), salt and black pepper to taste
• Garnish: Fresh coriander or parsley, a swirl of yogurt or coconut cream (optional)

Instructions

Step 1: Sauté Aromatics

Heat a large pot over medium heat. Add a splash of olive oil, then sauté onion, garlic, and celery for 4–5 minutes until softened.

Step 2: Add Carrots

Add the carrots and cook for another 3 minutes, stirring occasionally.

Step 3: Spice the Base

Stir in cumin, coriander, turmeric, and chili flakes. Cook for 1 minute until fragrant.

Step 4: Simmer

Add rinsed lentils, vegetable stock, and coconut milk (if using). Bring to a boil, then reduce heat and simmer uncovered for 25–30 minutes, until the carrots and lentils are soft.

Step 5: Blend

Remove from heat. Use an immersion blender to puree the soup until smooth, or leave slightly chunky if preferred.

Step 6: Season

Season with salt and pepper to taste.

Step 7: Serve

Ladle into bowls and garnish with fresh herbs and a swirl of yogurt or coconut cream if desired.

Zusatztipps für die Zubereitung

For the best texture, ensure you use an immersion blender or a high-speed countertop blender to achieve a silky consistency. For extra depth of flavor, consider adding a pinch of smoked paprika during the spice-toasting stage or a splash of fresh lemon juice just before serving to brighten the earthy notes of the lentils.

Varianten und Anpassungen

This recipe is highly customizable. For a lighter version, simply omit the coconut milk and use only vegetable stock. If you prefer a bit more heat, feel free to increase the amount of chili flakes. You can also adjust the texture by leaving the soup slightly chunky rather than fully pureed.

Serviervorschläge

To make this a complete meal, serve the soup alongside crusty bread or warm naan for dipping. Garnishing with fresh coriander and a swirl of coconut cream not only adds flavor but also makes for a beautiful presentation.

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With its striking orange hue and comforting aroma, this Carrot and Lentil Soup is sure to become a favorite in your household. It stores well in the refrigerator, making it an excellent option for healthy meal prepping throughout the week.

Recipe Questions & Answers

→ Can I use other types of lentils instead of red lentils?

Yes, you can use green or brown lentils, but they will take longer to cook (about 40-45 minutes) and won't break down as much, resulting in a chunkier texture rather than a smooth, creamy consistency.

→ How can I make this soup creamier without coconut milk?

You can add a peeled potato during cooking, which will naturally thicken the soup when blended. Alternatively, blend in some cashews or use regular cream or milk if you're not following a vegan diet.

→ Can I freeze this soup for later?

Absolutely! This soup freezes beautifully for up to 3 months. Let it cool completely, then store in airtight containers. Thaw overnight in the refrigerator and reheat gently on the stovetop, adding a splash of stock if needed.

→ What can I substitute for vegetable stock?

You can use water with a bouillon cube, chicken stock if not vegetarian, or enhance plain water with additional aromatics like bay leaves, thyme, or a parmesan rind for extra flavor depth.

→ How do I adjust the spice level?

Start with the recommended amount of chili flakes and adjust to taste. For more heat, add cayenne pepper or fresh chili. For a milder version, omit the chili flakes entirely and focus on the aromatic spices like cumin and coriander.

→ Can I make this soup in a slow cooker?

Yes! Sauté the aromatics first, then transfer everything to a slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. Blend to your desired consistency before serving.