Say hello to the ultimate bowl of comfort—One Pot Creamy Carrot Lentil Soup! 🥕🥣
This wholesome recipe blends the natural sweetness of carrots with hearty red lentils in a rich, velvety broth. It’s cozy, nutrient-packed, and comes together in just one pot—perfect for busy weeknights or chilly evenings.
Whether you’re looking for a quick meal prep idea, a nourishing family dinner, or a budget-friendly recipe that doesn’t skimp on flavor, this soup checks all the boxes.
🌟 Why You’ll Love This Soup
- Quick & Easy – Ready in just 35 minutes.
- Nutritious – Packed with fiber, protein, and vitamins.
- Budget-Friendly – Made with simple, pantry staples.
- Diet-Friendly – Naturally vegetarian, gluten-free, and easily made vegan.
- Minimal Cleanup – Just one pot required!
🥕 Ingredients You’ll Need
- Carrots – Fresh, diced carrots for sweetness and color.
- Red lentils – Cook quickly and add protein + creaminess.
- Onion & garlic – Aromatic flavor base.
- Vegetable broth – Rich, savory foundation (use chicken broth if preferred).
- Coconut milk (or heavy cream) – For that creamy, velvety finish.
- Spices – Cumin, coriander, smoked paprika for warmth and depth.
- Olive oil – For sautéing.
- Lemon juice – A splash of brightness at the end.
- Optional toppings – Fresh parsley, croutons, or a drizzle of coconut milk.
🍲 Step-by-Step Instructions
- Sauté the aromatics
Heat olive oil in a large pot over medium heat. Add onion and garlic, cooking until soft and fragrant. - Add carrots & lentils
Stir in carrots, rinsed red lentils, and spices. Toast for 2–3 minutes to release flavors. - Simmer
Pour in vegetable broth. Bring to a boil, then reduce heat and simmer 20–25 minutes until carrots and lentils are tender. - Blend for creaminess
Use an immersion blender to partially blend (leave some texture), or blend half the soup in a blender and return to the pot. - Finish & serve
Stir in coconut milk and lemon juice. Season with salt and pepper. Garnish with parsley or extra coconut milk if desired.
💡 Tips for Success
- Adjust thickness: Add more broth for a lighter soup, or simmer longer for a thicker consistency.
- Storage: Keeps up to 5 days in the fridge or 3 months in the freezer.
- Reheating: Warm gently on the stovetop, adding extra broth if needed.
- Flavor boosters: Top with fresh herbs, a dollop of yogurt, or chili flakes for heat.
🌱 Variations & Customizations
- Make it vegan – Stick with coconut milk.
- Add protein – Shredded chicken or tofu works well.
- Spice it up – Try curry powder, cayenne, or chili flakes.
- Extra veggies – Toss in spinach, zucchini, or sweet potato.
🥖 Serving Suggestions
Pair with warm crusty bread, garlic toast, or pita chips. A fresh green salad also makes a perfect side.
❓ FAQ’s
Can I use a slow cooker or Instant Pot?
Yes! Pressure cook for 10 minutes (Instant Pot) or slow cook for 6–8 hours on low.
What kind of lentils are best?
Red lentils cook fastest and give a creamy texture. Green or brown lentils work but take longer.
Do I have to blend it?
Not at all! Leave it chunky or blend fully for a smoother soup.
How long does it last?
Up to 5 days refrigerated or 3 months frozen.
🥕 One Pot Creamy Carrot Lentil Soup Recipe
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Course: Main or Appetizer
Cuisine: American
Servings: 4
Calories: ~200 per serving
Ingredients
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 tsp ground cumin
- ½ tsp ground coriander
- ¼ tsp smoked paprika
- 4 medium carrots, diced
- 1 cup red lentils, rinsed
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 tbsp lemon juice
- Salt & pepper to taste
- Optional garnish: parsley, croutons, drizzle of coconut milk
Instructions
- Heat olive oil in a large pot. Sauté onion and garlic until fragrant.
- Add carrots, lentils, and spices; cook 2–3 minutes.
- Pour in broth, bring to boil, then simmer 20–25 minutes.
- Blend partially or fully to desired texture.
- Stir in coconut milk and lemon juice. Season to taste.
- Serve warm with toppings of choice.