Easy Carrot and Lentil Soup Recipe
Creamy, hearty, and bursting with flavor, this Carrot and Lentil Soup is the perfect easy dinner or make-ahead meal for busy parents. With garlic, onion, turmeric, cumin, and thyme, it’s savory with a hint of sweetness and can be blended smooth or left slightly textured to suit your family’s preference. It’s a comforting way to sneak in healthy ingredients for even the pickiest eaters!
Servings 5 Servings
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!
