Lentil carrot soup is a hearty, wholesome dish made with simple pantry ingredients and fresh carrots, onions, and ginger.
One of my all-time favorite soups is my popular Lebanese red lentil soup, which is typically flavored with cumin, like most other lentil soups.
This inspired me to create a different version without cumin, one that embodies a more rustic style by incorporating a variety of flavors from different herbs and spices, without any single flavor overpowering the others.
Quickly, before moving on to the ingredients and recipe, try making these easy vegan soups next;
Try my carrot and pumpkin soup or carrot and potato soup, all of these are perfect for serving with some homemade bread.
Ingredients
The complete list of ingredients with measurements, can be found in the full recipe card below.
As with most of my soups that I create these days, I tend to simmer them until everything is just cooked, trying to retain as much goodness in all the ingredients without over doing it.
- Pantry staples: red lentils, vegetable stock (vegetable bouillon / broth are great too - you may need to adjust salt accordingly), warming spices, mixed herbs; is a blend that is available in all major supermarkets, the closest match to it if you can’t find “mixed herbs” is “herbs de provence”.
- Fresh ingredients: carrots, onion, ginger, fresh parsley (or ginger powder as a substitute).
Use 8 cups of vegetable stock for a thick and hearty soup, or add an extra cup for a lighter consistency.
Did you make this? I'd love to know! Leave me a comment below with a ★★★★★ star rating or tag @plantbasedfolk on social media.
Recipe
Lentil Carrot Soup
Ingredients
- 2 tbsps Olive oil
- 1 medium Onion finely diced
- 6 small-medium Carrots peeled and diced
- 4 cloves Garlic peeled and crushed
- 2 inches Ginger peeled and minced (5 cm)
- 2 cups Red lentils rinsed and drained
- 8 cups Vegetable stock 9 cups for a thinner soup
- 1 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- ½ teaspoon White pepper powder
- ¼ teaspoon Chili flakes optional
- 2 tsps Mixed herbs herbs de Provence
- 2 Cloves
- ⅓ cup Fresh parsley chopped
- 1 pinch Salt to taste
Instructions
- Start by heating some olive oil in a large pot or Dutch oven over medium-high heat. Add the chopped onion and carrot, and sweat them until the onions take on a vibrant orange hue from the softened carrots. Stir occasionally with the lid on to keep the heat in.Once the onions are ready, stir in the minced garlic and ginger, cooking for about a minute to release their flavors.
- Next, mix in the red lentils, pour in the vegetable stock, and add all the herbs (except for the fresh parsley) and spices. Bring the mixture to a gentle boil, then reduce the heat to low-medium and let it simmer for another 15 minutes, stirring occasionally.
- After simmering, turn off the heat and fold in the fresh parsley. Let the pot sit with the lid on for a bit to meld the flavors. Then, use an immersion blender to puree the soup, aiming for about 70% smooth and 30% chunky for a nice texture.Finally, taste and adjust the salt if needed, though I find the vegetable stock usually provides enough seasoning. Enjoy!
Video
Nutrition
N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.
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