Indulging in a bowl of One Pot Creamy Carrot Lentil Soup is like giving yourself a warm hug on a chilly day. This recipe stands out not just for its comforting flavor but also for its remarkable simplicity. The combination of red lentils and vibrant carrots creates a nutritious powerhouse that is rich in flavor and incredibly satisfying. In just 35 minutes, using common pantry staples, you can craft a meal that caters to all your senses — a visual delight, an aromatic experience, and a creamy, velvety treat that warms you from the inside out.
This One Pot Creamy Carrot Lentil Soup isn’t just about comfort; it also boasts numerous health benefits. Packed with protein from lentils, vitamins from carrots, and a creamy texture thanks to coconut milk, this soup offers a wholesome option that can fit into various dietary preferences, including vegan and gluten-free. Plus, it is a breeze to make! With minimal effort and clean-up since everything happens in one pot, it’s the perfect dish for busy weeknights or a cozy weekend lunch.
Why You’ll Love This One Pot Creamy Carrot Lentil Soup
- Quick and Easy: Ready in just 35 minutes!
- Healthy and Nutritious: Packed with protein, vitamins, and healthy fats.
- Flexible Recipe: Customize with your favorite veggies and spices.
- One-Pot Wonder: Enjoy easy prep and simple cleanup.
- Rich Flavor: A delightful combination of spices and creamy texture.
Preparation Phase & Tools to Use
Before diving into your cooking adventure, it’s essential to prepare your kitchen for making this delectable One Pot Creamy Carrot Lentil Soup. Start by gathering all your ingredients in one place. Having everything ready will streamline the cooking process and help prevent any frantic last-minute searches for items you thought you had. For this recipe, you’ll need a sturdy pot or Dutch oven to sauté your ingredients and hold all the deliciousness as it simmers. An immersion blender is highly recommended for the blending step, as it ensures a creamy texture without the hassle of transferring hot soup to a blender (though a traditional blender works too). Don’t forget basic cooking tools like a chopping board, knife, and measuring cups/spoons to keep things organized.
Ingredients
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 medium carrots, peeled and diced
- 1 cup red lentils, rinsed
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 tbsp lemon juice
- 1 tsp ground cumin
- ½ tsp ground coriander
- ¼ tsp smoked paprika
- Salt and black pepper, to taste
Optional Garnish:
- Chopped parsley
- Drizzle of coconut milk
- Croutons
Instructions
Step 1: Sauté Aromatics
Begin your culinary journey by heating the olive oil in your pot over medium heat. Once the oil is shimmering, add in the chopped onion and minced garlic. Sauté these aromatics until they become soft and fragrant, which should take about 3-5 minutes. This step is vital as it sets the flavor foundation for your soup, releasing the rich sweetness of the onion and the robust aroma of garlic.
Step 2: Add Veg & Spices
With the aromatics ready, it’s time to ramp up the flavor! Stir in the diced carrots along with the rinsed red lentils, ground cumin, ground coriander, and smoked paprika. Cook this mixture for about 2-3 minutes, allowing the spices to toast slightly. This step enhances the spices’ depth and promotes an irresistible aroma that will fill your kitchen.
Step 3: Simmer
Next, pour in the vegetable broth and bring the mixture to a vigorous boil. Once boiling, reduce the heat to low and let it simmer uncovered for 20-25 minutes, or until the lentils and carrots are tender. This gentle simmer allows all the flavors to meld beautifully, forming a rich and homely soup.
Step 4: Blend
After achieving tender carrots and lentils, it’s blending time! Use an immersion blender to purée a portion of the soup for that creamy texture. If you don’t have an immersion blender, carefully transfer half of the soup to a traditional blender, blend until velvety smooth, and return the blended portion back to the pot. This process will give your soup a delightful creaminess while retaining some chunky texture.
Step 5: Finish
Now, stir in the coconut milk and lemon juice, which add richness and brightness to the final dish. Season with salt and black pepper to taste, adjusting based on your preference. Allow the soup to heat through for a few minutes before serving to ensure a harmonious blend of flavors.
Variations
- Protein: Add cooked chicken or chickpeas for an extra protein boost.
- Vegetables: Swap carrots for sweet potatoes or add chopped spinach for extra greens.
- Spices: Experiment with curry powder or fresh ginger for a different flavor profile.
Cooking Notes
- If you prefer a thicker soup, reduce the amount of vegetable broth.
- Store leftover soup in an airtight container in the fridge for up to 5 days.
Serving Suggestions
- Serve with crusty bread or a side salad for a complete meal.
- Top with croutons for an added crunch.
Tips
- Always rinse lentils before use to remove any dust or debris.
- Taste and adjust seasonings gradually to achieve the perfect flavor balance.
Prep Time, Cook Time, Total Time
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
Nutritional Information
- Calories: Approximately 260 per serving
- Protein: 12g
- Sodium: 400mg
FAQs
Can I make this soup ahead of time?
Absolutely! This soup stores well and can be made ahead of time. Just reheat it on the stove, adding a splash of vegetable broth or coconut milk to adjust the consistency if needed.
Can I freeze the One Pot Creamy Carrot Lentil Soup?
Yes, this soup freezes wonderfully. Just allow it to cool completely before transferring it to airtight containers. It can be stored in the freezer for up to three months.
What can I use instead of coconut milk?
You can substitute coconut milk with heavy cream, almond milk, or even cashew cream for a different creaminess, but keep in mind this will change the flavor profile slightly.
Is this soup suitable for meal prep?
Definitely! It’s a perfect meal prep option. Just portion it out and store it in the fridge or freezer for quick and convenient meals throughout the week.
Conclusion
And there you have it! One Pot Creamy Carrot Lentil Soup is not only simple to prepare but also warms the heart and nourishes the body. With its rich flavors and creamy consistency, it’s bound to become a family favorite. Feel free to experiment with your choice of spices and vegetables, making it truly your own. We hope you give this recipe a try and invite your friends and family to share in the experience. Don’t forget to drop a comment below to share your thoughts, variations, or any tips you’ve discovered. Happy cooking!
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One Pot Creamy Carrot Lentil Soup
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
This One Pot Creamy Carrot Lentil Soup offers warmth and comfort with every spoonful!
Ingredients
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 medium carrots, peeled and diced
- 1 cup red lentils, rinsed
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 tbsp lemon juice
- 1 tsp ground cumin
- ½ tsp ground coriander
- ¼ tsp smoked paprika
- Salt and black pepper, to taste
Instructions
- Begin your culinary journey by heating the olive oil in your pot over medium heat. Once the oil is shimmering, add in the chopped onion and minced garlic. Sauté these aromatics until they become soft and fragrant, which should take about 3-5 minutes.
- With the aromatics ready, stir in the diced carrots along with the rinsed red lentils, ground cumin, ground coriander, and smoked paprika. Cook this mixture for about 2-3 minutes.
- Next, pour in the vegetable broth and bring the mixture to a vigorous boil. Once boiling, reduce the heat to low and let it simmer uncovered for 20-25 minutes.
- After achieving tender carrots and lentils, use an immersion blender to purée a portion of the soup for that creamy texture.
- Now, stir in the coconut milk and lemon juice, and season with salt and black pepper to taste. Allow the soup to heat through for a few minutes before serving.
Notes
Store leftover soup in an airtight container in the fridge for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
Nutrition
- Calories: 260 kcal
- Sodium: 400 mg
- Protein: 12 g