This easy carrot and red lentil soup is comforting, nourishing and prepared with simple ingredients. Perfect to warm you up on a chilly night.

This easy carrot and red lentil soup is comforting, nourishing and prepared with simple ingredients.

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It’s been snowing all day and all I want for dinner is a warm bowl of soup. So I’m making another batch of this carrot and red lentil soup after the huge success in our family just a few days ago. You should have seen my 2-year-old eating up the soup by himself with a big spoon and asking for seconds… and then for thirds! Cute and hilarious at the same time. In Sweden, soup is served every Thursday for lunch in schools, and my son became obsessed with it since we moved there. He just LOVES soup!

This easy carrot and red lentil soup is comforting, nourishing and prepared with simple ingredients.

To be honest, this soup recipe is so simple I never thought it would end up here on the site. I prepared it with just a bunch of carrots I had in the fridge, added some legume (red lentils) to make it more filling and nutritious, and used a mild seasoning to make it suitable for kids. But once again it turns out that the recipes I create just for myself are often the best ones.

A simple carrot ad red lentil soup

  • Requires just a few ingredients
  • Healthy, comforting and nourishing
  • Kid-friendly with a mild seasoning
This easy carrot and red lentil soup is comforting, nourishing and prepared with simple ingredients.

What goes into this carrot and red lentil soup?

  • Carrots. Use regular size carrots, peeled and sliced.
  • Red lentils. Remember to rinse the lentils before using, using a fine-mesh sieve until the water runs clear.
  • Onions. Use a medium yellow onion, sliced. If you don’t like or are allergic to onions, you can do without.
  • Coconut milk. It provides a creamy texture to the soup, adding mild and slightly sweet flavors.
  • Seasoning. Fresh grated ginger, curry, paprika, and salt.

Pro tips: seasoning is key!

While this carrot and red lentil soup is very simple to make, the perfect seasoning is key. For a mild and kid-friendly seasoning, follow the spice quantities as instructed in the recipe. Now if you feel a bit more adventurous, feel free to use up to 1 ½ teaspoon of curry and add more fresh grated ginger. Salt is a flavor booster ; this is why I always recommend to taste and adjust salt as needed.

This easy carrot and red lentil soup is comforting, nourishing and prepared with simple ingredients.

How to serve carrot and red lentil soup?

I recommend serving this soup with a nice hearty no-knead bread (super easy to make from scratch) and some fresh thyme and this savory granola on top. It’s perfect as a full meal on its own since it’s high in protein but is also delicious with a side salad or cheese. Here are a few suggestions you should consider:

This easy carrot and red lentil soup is comforting, nourishing and prepared with simple ingredients.

How long can I store this soup?

This carrot and red lentil soup keeps for 5 days or more in the refrigerator, which makes it perfect for meal prep. You can also freeze the soup for a month in an airtight container, making sure to save some room in the container for expansion.

More comforting soups you’ll love:

This easy carrot and red lentil soup is comforting, nourishing and prepared with simple ingredients.
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Carrot and Red Lentil Soup

This easy carrot and red lentil soup is comforting, nourishing and prepared with simple ingredients.
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  • Author: Delphine Fortin
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Category: Soups
  • Diet: Vegan

This easy carrot and red lentil soup is comforting, nourishing and prepared with simple ingredients. Perfect to warm you up on a chilly night.

Email me this recipe

We’ll send it straight to your inbox, along with weekly food inspiration!

Ingredients

Scale
  • 3 Tablespoons olive oil
  • 1 medium yellow onion, sliced
  • 1.5 lbs (700g) carrots, peeled and sliced
  • ½ teaspoon fresh ginger, grated
  • ½ teaspoon curry
  • ½ teaspoon paprika
  • 1 cup (200g) red lentils, rinsed
  • 3–4 cups (75 cl to 1 L) vegetable broth*
  • 1 can (400 ml) full-fat coconut milk
  • ½ teaspoon salt or more, to taste
  • Freshly ground pepper

Instructions

  1. Heat olive oil in a large pot placed over medium high heat. Once oil is hot, add in onions and saute until onions are translucent, stirring regularly, for about 3-5 minutes. Add the carrots and saute for 5 more minutes, stirring often. Bring heat to medium-low and add in ginger, curry, paprika, and stir together for 30 seconds.
  2. Add the red lentils, then stir in water/broth. Bring to a boil, then reduce heat and simmer over medium low for 25 minutes or until carrots are soft and tender and lentils cooked through. About 10 minutes before the end of cooking, pour in the coconut milk, add the salt, and stir well.
  3. Using an immersion blender, mix the soup until smooth, adding more broth to thinner the soup if necessary. Taste and adjust seasoning as necessary, adding additional salt if needed (salt brings all the flavors together). Serve soup immediately, garnished with some freshly thyme or cilantro if desired.

Notes

* You can instead use a vegetable bouillon cube and 3-4 cups (75cl to 1 L) water.

Dairy-Free, Fall, Gluten-Free, Healthy, Quick & Easy, Soups & Stews, Vegan, Vegetarian, Winter

Did you make this recipe?

Lastly, if you make this Carrot and Red Lentil Soup, be sure to leave a comment and give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!