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Carrot and Red Lentil Soup

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

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.

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