Comforting Carrot Lentil Soup Recipe
Carrot Lentil Soup | This comforting carrot and lentil soup is super easy to make for a cozy weeknight meal! A blended carrot base, with green lentils and kale. It’s naturally vegan, and is ready in 25 minutes! Serve with buttered bread or crackers!
This is my go to soup when I have a big bag of carrots in the fridge! This creamy carrot lentil soup is the perfect way to use up a pound of carrots. It’s comforting, nutritious, and super flavourful, ticking all the soup boxes!
Nothing beats a good comforting homemade soup! Especially this carrot and lentil soup flavoured with paprika, cumin and curry powder.
The base of this vegan soup is made with onion, carrots, garlic, vegetable broth, and spices. They’re blended together until smooth. Then add lentils and chopped kale for some texture. This carrot lentil soup perfectly balances texture and flavour.
This one pot lentil soup is super easy to make, and so delicious. You can cook dried lentils, or to make it easier, use canned lentils.
In my house, bannock is an absolute necessity with homemade soup! Try my Vegan Bannock recipe.
How to make one pot carrot lentil soup
First, sautee onion and carrot in olive oil until the onion is translucent. Then add the spices and garlic. Add the vegetable broth and bay leaves, and simmer until the carrots are fork tender.
Remove the bay leaves and blend the soup until smooth. You can use an immersion blender or a standing blender.
Add cooked lentils and kale to the soup and bring it back to a simmer. Cook until the kale is softened, about 2-3 minutes.
What kind of lentils are best for soup?
You can use any type of lentil for soup! Each type is a little different, but they all work. Brown, red and yellow lentils tend to be mushy and soft, which can make them great for soups and stews.
Green lentils hold their shape more and have a peppery taste. I chose green lentils for this lentil soup!
Ingredients
More about the ingredients in this recipe. The exact measurements are below.
Instructions
Heat the olive oil in a heavy bottom pot. Add the onion and carrot, and cook for 4-5 minutes, until the onion is translucent.
Add the spices and garlic. Stir and cook until the garlic is fragrant.
Add the broth and bay leaves, and cover with a lid. Bring it to a simmer and cook for 5-6 minutes, or until the carrots are fork tender.
Remove the bay leaves and blend the soup in a blender or with an immersion blender. I find an immersion blender to be the easiest.
Once smooth, add the lentils and kale. Bring the soup back to a simmer and cook for another 2-3 minutes, until the kale is softened.
Serve with fresh cracked black pepper and a swirl of non dairy milk or cream.
Eat with buttered bread, crackers or a sandwich for a hearty meal.
Tips for making lentil soup
What to serve with carrot soup
Go for the classic pairing of crusty buttered bread and soup! I like to top my soup with black pepper and a swirl of oat creamer.
Or for a heartier meal, have a sandwich with the soup. Try my Cucumber Sandwich or Chickpea Wrap.
For another easy naturally vegan soup, try my Lima Bean Soup!
Substitutions
Storage
Store the soup in an air tight container in the fridge for up to 3-4 days. You may need to add a splash of water to thin it out when you reheat it. Reheat the soup in a pot over medium high heat, or microwave.
Freeze the soup in an air tight container or large freezer bag for up to 3-4 months. Thaw in the fridge or a large bowl of cold water.
FAQ’s
Yes, you can freeze carrot lentil soup. Freeze in an air tight container or a large freezer bag for up to 3-4 months. Thaw in the fridge.
Yes, you can add extra vegetable to carrot soup. You can add celery with the soup, crushed tomatoes with the broth or spinach with the kale.
Carrot Lentil Soup
Equipment
- 1 large heavy bottom pan
- 1 wooden spoon
- 1 cutting board
- 1 knife
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion diced
- 1 pound carrots about 4-5 medium, peeled and chopped
- 2 garlic cloves minced
- 1 ½ teaspoons ground cumin
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon curry powder
- 2 bay leaves
- 6 cups vegetable broth
- 1 cup cooked green lentils yellow lentils work too
- 1 cup chopped frozen kale
Instructions
- Heat the olive oil in a heavy bottom pan. Add the onion and carrot, and cook until the onion is translucent. About 4-5 minutes.
- Add the spices and garlic and stir. Cook for 10-15 seconds, until the garlic is fragrant.
- Add the vegetable broth and bay leaves. Cover the pot with a lid and bring to a simmer. Cook for 5-6 minutes, until the carrots are fork tender.
- Remove the bay leaves. Transfer to a blender or use an immersion blender to blend the soup until smooth. Transfer back to the pot.
- Add cooked lentils and kale. Bring the soup back to a simmer and cook until the kale is softened. About 2-3 minutes.
Video
Notes
Nutrition
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Erika Piper
Hey there, I’m Erika. I’ve been meat-free for over a decade.
I’m here to provide delicious and affordable plant-based recipes for anyone interested.
Whether you’re a seasoned plant-based eater or just curious about trying it out, I’m here to support you with my easy and accessible recipes.
