Carrot and Lentil Soup is creamy, flavorful, and so easy to make! It’s packed with wholesome ingredients like carrots, garlic, turmeric, and lentils, making it hearty and nourishing for lunches, busy weeknights, or weekend meal prep.

Carrot and Lentil Soup is the cozy, comforting hug in a bowl that busy parents need in their dinner rotation. Packed with vibrant flavors from garlic, onion, turmeric, cumin, and thyme, this soup is both creamy and hearty. Whether you’re meal-prepping for the week or pulling together a last-minute dinner, this recipe is your answer to easy, nourishing meals. I’m a soup fanatic because it’s so simple to prepare, and this one is no exception—it’s as satisfying as it is effortless.
What I love most about this Carrot and Lentil Soup is its versatility. You can blend it until silky smooth for picky eaters who prefer no chunks or leave it slightly textured for a more rustic vibe. The natural sweetness of carrots combined with the hearty lentils creates a balance that’s both savory and subtly sweet, making it a hit with everyone, even those reluctant veggie eaters. Whip up a batch, and you’ve got a delicious, make-ahead meal that’s perfect for busy nights or a cozy weekend lunch!
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Why The Keyword Is Special
Reasons Busy Families Will Love This Carrot and Lentil Soup Recipe:
- Warm and Comforting: Perfect for cooler weather or anytime you want a cozy, satisfying meal.
- Quick and Easy Prep: Minimal chopping and straightforward steps make it simple to prepare, even on a hectic day.
- Make-Ahead Friendly: Perfect for meal prep; cook it ahead of time and reheat for a quick dinner or lunch during the week.
- Nutritious and Wholesome: Packed with protein-rich lentils, vitamin-loaded carrots, and anti-inflammatory spices like turmeric and cumin.
- Customizable Texture: Blend it smooth for a creamy soup or leave it slightly chunky for added texture.
- Picky-Eater Approved: The natural sweetness of carrots combined with savory spices makes it a hit with kids and adults alike.
- Freezer-Friendly: Make a double batch and freeze portions for future stress-free meals.
Simple Ingredients and Substitutes
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- Extra-virgin olive oil – The oil is for cooking the vegetables. You can use any vegetable oil.
- Yellow onion -I used yellow onion, but you can use white onion, red onion, shallots, or even scallions. If you don’t have fresh onion, you can also use a tablespoon of onion flakes or onion powder.
- Carrots, diced – You can use whole carrots with the skin on or peeled. I peeled for this recipe. You can substitute with diced baby carrots, parsnips, or even radishes.
- Garlic cloves – Fresh is best in this recipe, but you can buy the pre-minced garlic sold in a small jar or use dried garlic flakes or garlic powder.
- Ground Turmeric – This is a the warm, almost sweet spice that just adds deep flavor of this soup. If you absolutely do not like turmeric or don’t have it, you can leave it out. You can also substitute with curry powder or a small sprinkle of nutmeg.
- Ground Cumin – Cumin brings warm spice and smokiness to this soup helping to balance the sweetness in the carrots. You can substitute with smoked paprika and ground coriander.
- Dried Thyme – I used dried thyme, but you can use fresh or ground thyme as well. Oregano also works well in this soup.
- Uncooked Red lentils – For the Lentils, I recommend red lentils, as they are smaller, more delicate, and will cook faster than the more meaty and firm green, brown, or black lentils. They also and get to a softer, creamier texture when blended into the soup. Yellow lentils will work too. No lentils? Try using white beans or chickpeas that will also bring protein and blend nicely.
- Vegetable stock or broth – You can also use chicken broth or stock or beef broth or stock. You can also use water mixed with a beef or chicken bouillon cube or beef base or chicken base.
- Optional: Milk, Broth, or water to thin out the soup. You can also use heavy cream for a rich creamy addition or coconut milk or coconut cream.
- Optional Garnish: Sunflower seeds, Pumpkin Seeds, Parsley
See recipe card for quantities.
Simple Equipment
For this recipe, you will need a medium-large soup pot or a dutch oven.
For blending the soup, you can use an Immersion blender or regular standing a blender.
Oh, and mincing garlic is made super easy with a Garlic Press.
Time Saving Prep-Ahead Steps
We are all extremely busy and making dinner during the week can be overwhelming. Here are steps you can prepare ahead to save time on busy nights! (See the full recipe below)
Dice the onions and carrots. Mince the garlic.
Preheat a large pot over medium heat, add the oil, onion, carrots, and garlic. Sauté over medium heat for 4 to 5 minutes until the onion are softened and starting to look translucent.
Stir in the turmeric, cumin, and thyme until combined.
Add the red lentils, broth, salt, and black pepper. Increase heat to high and bring to a low boil.
Simmer, uncovered, for about 15 minutes, until the lentils are fluffy and tender. Using an immersion blender, blend until it reached the desired consistency.
Talking Tip!
Blend in a blender in batches if you don’t have an immersion blender.
OPTIONAL: Add a little Milk, Broth, or water to thin out the soup if too thick.
Ladle into bowls, garnish with parsley and seeds, serve and enjoy!
Substitutions for Carrot and Lentil Soup
Carrot lentil soup is super versatile, so there are plenty of substitutions you can make depending on your preferences or what’s in your pantry. Here are some ideas:
- Carrots – Replace carrots with sweet potatoes, butternut squash, or even parsnips for a slightly different sweetness.
- Red Lentils – Swap red lentils for yellow lentils, or split peas. Note that green lentils will hold their shape more and take longer to cook. Add cooked rice, quinoa, or orzo if you don’t have lentils, for a heartier version.
- Spices – If you don’t have cumin, or turmeric, try curry powder for a more robust flavor. You can also add smoked paprika for a smoky touch. One more suggestion is to use a pinch of cinnamon for a sweeter profile.
Variations on this Soup Recipe
Here are some delicious variations on carrot lentil soup to try, each with a unique twist on the classic recipe:
- Thai-Inspired Carrot Lentil Soup – Stir in red curry paste, coconut milk, and lime juice. Add shredded fresh ginger and lemongrass for extra aroma to the soup. Add some crushed peanuts, and a drizzle of chili oil for a spicy kick.
- Mediterranean Carrot Lentil Soup – Add roasted red peppers, a splash of balsamic vinegar, and oregano. Use a mix of vegetable broth and tomato purée and then garnish your dinner with crumbled feta, kalamata olives, and parsley.
- Indian-Style Carrot Lentil Dal Soup – Incorporate turmeric, cumin, coriander, and garam masala. If you enjoy making it a little heartier, add some cooked chickpeas or shredded chicken. Then you can serve with naan bread or rice and garnish with crispy fried onions.
Carrot and Lentil Soup Recipe FAQs
This is a vegan soup unless you use chicken stock instead of the vegetable stock. Also, if you want a creamier version with carrots and lentils, then opt for a dairy free milk instead of the regular milk.
Great question! They do not need to be prepared in advance with soaking like some beans. They cook up quickly.
You can serve this thick and chunky. It would be delicious served over Baked Sweet Potatoes or Rice if you choose this version.
This soup is a hearty texture but if you want to add a little more texture to it, you can add some tomato paste once you finish creaming the mixture with the immersion blender, then let it simmer until combined .
Want More Soup Recipes like this?
If you like this healthy and hearty soup, then you will love these recipes too!
Have you tried this recipe? If so, please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe below! I love to hear your feedback and your rating helps others to find this recipe. Thanks so much!
Easy Carrot and Lentil Soup Recipe
Ingredients
- 1 tablespoons Extra-virgin olive oil
- 1 Yellow Onion, diced
- 2 cups Carrots, diced
- 2 cloves Garlic, minced
- 2 teaspoons Ground Turmeric
- 1 teaspoon Ground Cumin
- 1 teaspoon Dried thyme, crushed
- ¾ cup Uncooked Red lentils, rinsed and drained
- 4 cups Vegetable Broth or Chicken Broth
- 1 teaspoon Salt (or to taste)
- ½ teaspoon Ground black pepper (or to taste)
Optional Ingredients
- Optional: Milk, Broth, or water to thin out the soup. You can also use heavy cream for a rich creamy addition or coconut milk or coconut cream.
- Optional Garnish: Sunflower seeds, Pumpkin Seeds, Parsley
Instructions
Prep-Ahead Steps
- Dice the onions and carrots. Mince the garlic.
Cooking Steps
- Preheat a large pot over medium heat, add the oil, onion, carrots, and garlic. Add a pinch of salt, stir, and sauté over medium heat for 4 to 5 minutes until the onion are softened and starting to look translucent.
- Stir in the turmeric, cumin, and thyme until combined. Continue cooking for about 1 minute, until fragrant.
- Add the red lentils, broth, salt, and black pepper. Stir to combine. Increase heat to high and bring to a low boil.
- Once it boils, reduce the heat to medium-high, and simmer, uncovered, for about 15 minutes, until the lentils are fluffy and tender.
- Using an immersion blender, blend until it reached the desired consistency. REGULAR STANDING BLENDER: Remove from heat and let start to cool. When the soup is cooled a bit, pour it into a blender and blend until you get a smooth creamy consistency. You may need to do this in two batches. NOTE: if you want some texture, hold back some of the carrots and lentils in the pot.
- If you used a standing blender, pour the carrot soup from the blender back into the pot and bring back to a low simmer. Taste and add more salt and pepper, if desired. OPTIONAL: Add a little Milk, Broth, or water to thin out the soup if too thick. Ladle into bowls, garnish with parsley and seeds, serve and enjoy!
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