Lentil Carrot Soup

5 from 1 vote

Lentil carrot soup is a hearty, wholesome dish made with simple pantry ingredients and fresh carrots, onions, and ginger.

Prep Time10

Cook Time20

Total Time30

Course: Soup

Cuisine: Any

Diet: Gluten Free, Vegan, Vegetarian

Servings: servings

Calories: 285kcal

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.
2 tbsps Olive oil, 1 medium Onion, 6 small-medium Carrots, 4 cloves Garlic, 2 inches Ginger
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.
2 cups Red lentils, 8 cups Vegetable stock, 1 teaspoon Turmeric powder, 1 teaspoon Coriander powder, ½ teaspoon White pepper powder, ¼ teaspoon Chili flakes, 2 tsps Mixed herbs, 2 Cloves
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!
1 pinch Salt, ⅓ cup Fresh parsley