Treat yourself to this hearty soup, as well as my Potato Leek Soup, Minestrone Soup, Italian Chickpea Soup, and Vegan Chicken Noodle Soup to make this soup season the best one yet! This spiced Carrot and Lentil Soup is very comforting and made with classic fall ingredients, like carrots and cinnamon, but has a few twists and turns that will have you craving it year-round!
Why I love this recipe
Budget-friendly – When you make soup with red lentils and carrots, you get to treat yourself to a tasty and healthy meal without spending an arm and a leg. Creamy – It has bisque levels of creaminess without needing any coconut milk or cashew cream. Though I like to swirl some plain yogurt (or coconut milk) on top. Easy – It’s so easy to make in 1 pot!
How to make carrot and lentil soup
Heat the oil in a large soup pot over medium heat. Once hot, add the onion, garlic, and carrots. Cook until soft. Next, sprinkle the cinnamon, ginger, and turmeric over the veggie mix. Stir to coat. Upgrade the flavor: Substitute 1 teaspoon of grated fresh ginger and/or turmeric to jazz up the flavors. Stir the lentils, tomato paste, and broth into the pot. Bring it up to a boil, then lower the heat to a simmer. Continue simmering until the lentils have softened and the soup has thickened. Use an immersion blender to puree the soup until it’s very smooth. Or leave some texture; it’s up to you! Don’t have an immersion blender? Carefully blend the soup in batches in a high-speed blender instead. Season the lentil and carrot soup with salt and add a splash of water or broth to thin the consistency as desired. Spoon into bowls and top with a swirl of plain vegan yogurt, chopped parsley, or cilantro. Serve with crusty bread or focaccia on the side and enjoy!
Frequently asked questions
