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Creamy Carrot Lentil Soup

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A bright and comforting soup made with sweet carrots and red lentils, blended until smooth, and finished with lemon or yogurt for a deliciously rich flavor.

Ingredients

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  • 1 tbsp olive oil or neutral oil
  • 1 medium onion, diced
  • 2–3 garlic cloves, minced
  • 1 lb (about 4–5) carrots, peeled and chopped
  • 1 cup red lentils, rinsed
  • 4 cups vegetable broth (low-sodium preferred)
  • 1 tsp ground cumin (or 1/2 tsp smoked paprika)
  • Salt and black pepper to taste
  • 2 tbsp lemon juice or plain yogurt to finish
  • Fresh herbs (parsley or cilantro), optional

Instructions

  1. Heat oil in a large pot over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic and cumin; cook 30 seconds.
  2. Add chopped carrots and lentils. Stir to coat with spices.
  3. Pour in broth and bring to a boil. Reduce heat and simmer until carrots and lentils are tender, about 20 minutes.
  4. Blend until smooth using an immersion blender or working in batches in a countertop blender. Return to pot.
  5. Stir in lemon juice and season with salt and pepper. Warm gently, then serve with herbs or a dollop of yogurt.

Notes

This soup stores and reheats well. It develops flavor after a day in the fridge. For a heartier bowl, toss in cooked grains or top with toasted seeds.

Nutrition

Find it online: https://recipesunfolded.com/creamy-carrot-lentil-soup/

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