Our spicy carrot and lentil soup is a comforting dish that combines the goodness of fresh carrots and tender lentils, a cozy soup perfect for a quick and healthy family lunch or dinner.
This spiced carrot and lentil soup is the perfect choice for an easy, flavorful, healthy, and delicious family dinner: a delightful blend of carrots and red lentils that warms your soul and satisfies your appetite; perfect for a soup lover.
Eat more soup: Almond and Cauliflower Soup, Sweet Potato Ginger and Carrot Soup, Parsnip Soup with Carrots, or Turkey Potato Soup.
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Why will you love this simple soup?
- Delicious, comforting, and hearty, carrots and lentils combine to create a flavorful and satisfying soup. It's a warm, comforting dish, perfect for cozying up on a chilly day.
- Easy: Simple steps make it accessible to all, even those new to cooking.
- Healthy soup packed with essential nutrients is a wholesome choice for a balanced diet.
- Budget-friendly: Both carrots and lentils are affordable ingredients, making this recipe cost-effective.
- Versatility: You can enjoy this delicious soup as a standalone meal or pair it with other dishes.
Check out more of our lentil soups: German Lentil Soup, Beef Bone Lentil Soup, Black Lentil Pasta Soup, and Turkey Lentil Soup.
Recipe ingredients
The recipe uses just a few basic ingredients that you probably already have in your fridge and cupboard.
Carrots: Fresh carrots, peeled and chopped into small pieces.
Red lentils are the ideal pick. They're budget-friendly, readily available, and cook rapidly, resulting in a creamy texture.ย Check out the Bacon and Red Lentil Soup, too.
Curry powder: I used curry madras powder, but feel free to use your favorite curry blend. Check the spice levels and adjust the quantity to your liking. Use some of this powder to make Curry Drumsticks, too.
See the recipe card for full information on ingredients and quantities.
Variations
You can use other lentils (green, brown, black), though the cooking time and consistency of the soup might change. Check the lentilsโ package instructions for cooking.
Use canned lentils, but remember that the cooking time will be shorter since canned lentils are already cooked. Add them when the carrots are semi-cooked.
Other curry powders or spices: Some popular alternatives include garam masala, cumin, or paprika.
How to make carrot lentil soup?
- Prepare the vegetables: Chop the onion, grate the ginger and garlic, chop the carrots and celery stalks, and rinse the lentils.
- Sautรฉ the onions with a pinch of salt in a large pot or Dutch oven on medium heat, often stirring, until the onions are golden and a bit softer (1).
- Add ginger and garlic and stir until fragrant (2).
- Add carrots and celery and sautรฉ them for 4-5 minutes, stirring occasionally, until slightly softer.
- Stir in the spices. Add lentils and stock, and bring to a boil (3,4).
- Simmer, covered, on low heat for 30-35 minutes until the carrots and lentils are soft (5).
- Blend the soup with an immersion blender (hand blender) to your desired consistency; you can leave it slightly chunky or make it smooth and creamy (6).
- Adjust the taste with salt and pepper, and serve the creamy soup with carrots and lentils immediately (or reheated) with a dollop of yogurt (if desired).
Check out more carrot soups: Carrot Soup with Milk, Sweet Potato Carrot and Ginger Soup, or Carrot Ginger Soup with Coconut Milk.
Good to know!
Blending the soup
Immersion blender: Using an immersion blender is preferable over a regular blender when blending soup or other hot liquids; it is safer, less messy, and easier.
When using a blender, taking certain precautions to ensure safety and prevent accidents is essential.
- Blend the soup in batches, and donโt overfill the blender to avoid spills or splatters.
- Start at a low speed, gradually increasing the speed to prevent sudden splashes or motor overload.
- Hold the lid firmly: Place a folded towel on top of it and hold it firmly with one hand to prevent it from popping off due to pressure.
Consistency: For a thicker carrot and lentil soup, use less stock, and for a lighter consistency, add more until you achieve your desired texture.
Batch cooking: Prepare a larger batch of the soup and freeze it in individual portions.
Recipe FAQs
Yes. Store it in an airtight container in the refrigerator and reheat it on the stovetop or in the microwave when ready to serve.
Refrigerate leftover soup in the pot or an airtight container for 3-4 days.ย
Freeze the carrot and lentil soup in an airtight container for up to 3 months.ย
Reheat on the stovetop or microwave. If the soup seems to have thickened too much, add a splash of water or vegetable stock.
What to serve with it?
Topping ideas
Fresh herbs like parsley, cilantro, chives, oregano, or thyme.
Greek yogurt or sour cream: Offer a dollop of Greek yogurt or sour cream as a garnish. It adds a creamy element to the soup and balances the spiciness.
Toasted nuts or seeds, such as almonds, sunflower, or pumpkin seeds, for a bit of crunch and extra flavor.
Croutons: Try the potato croutons we made to top our Pumpkin and Potato Soup. Or top the carrot lentil soup with bread croutons.
Do you like this recipe?
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Spicy Carrot and Lentil Soup
Equipment
- Large soup pot
- Immersion blender Note 1
Ingredients
- 1 medium onion finely chopped
- 1 thumb-sized piece of ginger grated
- 2 garlic cloves grated
- 2 tablespoons olive oil
- 1 lb carrots 450 g
- 2 celery sticks
- 1 ยฝ curry powder Note 2
- ยผ teaspoon red chili flakes or to taste
- ยผ teaspoon fine sea salt or kosher salt
- ยผ teaspoon ground black pepper
- ยพ cup red lentils 150 g
- 5 cups vegetable stock or broth, 1.2 liter
- more salt and pepper to taste
- chopped parsley chopped
Instructions
- Prepare the ingredients: Finely chop the onion and set it aside. Grate the ginger and garlic and keep them separated from the onions. Chop the carrots and celery stalks and set them aside. Rinse the lentils and let them drain in the sieve. 1 onion; 1 piece of ginger + 2 garlic cloves; 1 lb/ 450 g carrots + 2 celery stalks; ยพ/ 150 g red lentils
- Sautรฉ: Heat the oil. Sautรฉ the onions with a pinch of salt, often stirring, until golden and slightly softer, about 4-5 minutes. Add ginger and garlic and stir until fragrant, about 1 minute. 2 tablespoon olive oil
- Add carrots and celery and sautรฉ them for 4-5 minutes, stirring occasionally, until slightly softer.
- Simmer: Add curry powder, chili flakes, salt, and pepper, and stir for 30 seconds. Add the lentils, pour in the stock, and bring to a boil. Once the soup boils, lower the heat, cover, leaving a small crack open, and simmer for 30-35 minutes until the carrots and lentils are soft. 1 ยฝ teaspoon curry powder + ยผ teaspoon red chili flakes + ยผ teaspoon salt + ยผ teaspoon pepper + 5 cups/ 1.2 liter vegetable stock
- Blend the soup with an immersion blender.
- Adjust the taste with salt and pepper, garnish with chopped parsley, and serve immediately (or reheated) with a dollop of yogurt (if desired).
Notes
- Blending: An immersion blender is recommended for blending soups or hot liquids. While a regular blender can also be used, extra safety precautions must be taken โ Make sure you read Expert Tips.
- Curry powder: I used curry madras powder, but feel free to use your preferred curry blend. Remember to check the spice levels and adjust the quantity to your liking.
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