Carrot and Lentil Soup
Creamy, spiced, and ready in 40 minutes, this carrot and lentil soup is the perfect cozy weeknight dinner. Sweet carrots, red lentils, and coconut milk blend beautifully with warming spices, while a splash of orange juice adds a bright, fresh finish.
Pin
Print
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 carrots, peeled and chopped
- 2 cloves garlic, minced
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1 teaspoon turmeric
- ¼ teaspoon cayenne pepper
- 1 teaspoon salt
- 1 tablespoon tomato paste
- 1 cup red lentils, rinsed
- 6 cups water
- 1 can of coconut milk
- Juice of 1 orange
Instructions
- Heat olive oil in a large pot over medium heat. Add carrots and onion and cook for 3–4 minutes until softened.
- Stir in the tomato paste, garlic, coriander, garam masala, turmeric, cayenne and salt. Cook for 1–2 minutes until fragrant and tomato paste has turned a bright red color.
- Stir in the red lentils and water. Bring to a boil, then reduce heat and simmer for 20 minutes, until the carrots and lentils are soft.
- Blend using an immersion blender until smooth, or leave slightly chunky if preferred. Pour in the coconut milk and orange juice.
- Taste and adjust seasoning as needed. Serve warm.
Notes
- Storage: This soup can be stored in an airtight container in the refrigerator for up to 4 days. It also freezes well for up to 3 months. Let it cool completely before storing.
- Consistency: If you prefer a thicker soup, add less water or more lentils. For a thinner soup, add extra water or coconut milk to reach your desired consistency.
- Spice level: Adjust the cayenne pepper to your taste. For a milder version, reduce or omit the cayenne.
- Instant pot: After adding the water in step three, cook on high pressure for 10 minutes.
Did you try this recipe?Leave a comment + rating and let me know what you think!