One Pot Creamy Carrot Lentil Soup
This comforting and creamy carrot lentil soup is easy to make, filled with flavor, and ready in just 30 minutes. Perfect for busy families!
Ingredients
Main Ingredients
- 1 cup dried lentils (any variety)
- 2 cups diced carrots
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 can (14 oz) coconut milk Can be substituted with cashew cream or heavy cream.
Spices and Seasoning
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
Preparation
- Rinse the lentils under cold water and set them aside. Dice the carrots, onion, and mince the garlic.
Cooking
- In a large pot, heat the olive oil over medium heat. Add the diced onion and garlic, and sauté until they become fragrant and translucent (about 3-4 minutes).
- Stir in the diced carrots, ground cumin, smoked paprika, and a pinch of salt and pepper. Cook for another 2-3 minutes to let the flavors meld.
- Add the lentils and vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20 minutes.
- After simmering, carefully blend the soup with an immersion blender until it reaches your desired consistency. If you don’t have an immersion blender, transfer it in batches to a regular blender, letting it cool slightly before blending.
- Once blended, stir in the coconut milk to add a creamy texture. Heat for an additional 5 minutes, then taste and adjust seasoning if necessary.
- Ladle the soup into bowls, garnishing with fresh parsley if desired, and enjoy!
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. Reheat on the stove over low heat until warmed through.