Description
Carrot Lentil Soup is a warm, nourishing, and comforting vegan soup built around hearty lentils and tender carrots. This easy, plant-based soup delivers naturally sweet, rich flavor and a cozy, satisfying texture—perfect for quick weeknight dinners, meal prep, or chilly days.
Ingredients
Scale
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 carrots, peeled and sliced
- 1 cup red or green lentils, rinsed
- 1 can diced tomatoes (14–15 oz)
- 5 cups vegetable broth
- 1 tsp ground cumin
- ½ tsp ground coriander
- ½ tsp smoked paprika
- Salt and black pepper to taste
- Optional: fresh parsley or cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and sauté until soft and translucent.
- Stir in garlic and cook for 30 seconds until fragrant.
- Add carrots, lentils, diced tomatoes, vegetable broth, cumin, coriander, paprika, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 25 minutes until lentils and carrots are tender.
- Blend partially for a thicker texture or leave chunky, depending on preference.
- Taste and adjust seasoning. Serve warm with fresh herbs if desired.
Notes
- Can be blended more for a smooth texture or left chunky.
- Red lentils cook faster than green; both work in this soup.
- Leftovers refrigerate 3-4 days or freeze for up to 3 months.
- For a silky finish, swirl in a splash of coconut milk or a little extra olive oil at the end (optional).
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup (240 ml)
- Calories: 120
- Sugar: 7 g
- Sodium: 260 mg
- Fat: 3 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 6 g
- Protein: 7 g
- Cholesterol: 0 mg
Keywords: Carrot Lentil Soup, vegan soup, lentil soup, carrot soup, healthy soup, easy dinner, meal prep, plant-based, gluten-free, dairy-free