Carrot and Lentil Soup

Close-up of a white bowl full of carrot lentil soup.

4.86 from 7 votes

This nourishing, comforting carrot lentil soup combines hearty lentils and tender carrots with their wonderful sweet flavor. It's SO delicious! It's a wonderful protein-packed meal the whole family will love!

Serving 4 o to 6.

Prep Time5

Cook Time30

Total Time35

Course: Soup

Cuisine: vegan

Keyword: Lentil carrot soup

Servings:

Calories: 225kcal

Author: Katia

Ingredients

1 ½ tablespoon extra virgin olive oil
1 medium-sized onion, chopped (any color)
2 garlic cloves, minced
1 lb (450 grams) carrots, sliced or cubed
1 ⅓ cup (250 grams) green or brown lentils, rinsed and drained
2 tablespoons tomato paste
½ teaspoon paprika
½ teaspoon cumin
½ teaspoon dried thyme
1 bay leaf
6 (1.5 l) low sodium vegetable broth
1 to 1 ½ teaspoon fine salt, to taste
⅛ teaspoon black pepper
½ teaspoon onion powder
1 tablespoon lemon juice, or to taste
3 tablespoon fresh parsley, chopped

Instructions

Heat the oil in a large pot or Dutch oven over medium heat. Add the onion and cook until soft and translucent, about 5 minutes, reducing the heat to low as needed.
Add the garlic, paprika, and cumin and cook, stirring, until fragrant for about 1 minute.
Add the carrots, lentils, tomato paste, thyme, bay leaf, broth, 1 teaspoon salt, and several grinds of black pepper. Bring to a boil, reduce to a simmer, cover with a lid, and cook until the lentils are tender, 25 to 30 minutes.
Turn the heat off, stir in lemon juice and onion powder, and if the soup is too thick, stir in some water or broth to reach the desired consistency. Taste and adjust the seasoning to your taste with extra salt, pepper, or more lemon juice if desired.
An optional step for a creamier texture is to let the soup cool slightly, then transfer about 2 cups to a blender. Puree until smooth, then return the pureed soup to the pot and stir until combined.
Finish with fresh chopped parsley, and serve with a drizzle of extra virgin olive oil (optional), and plenty of crusty bread for dunking or croutons.

Notes

Storage tip: This carrot and lentil soup keeps well in the fridge for about 3-4 days and freezes beautifully.

Nutrition facts: the nutrition values are for one serving and they are based on an online nutrition calculator. It’s an estimate only and it should not be considered as a substitute for a professional nutritionist’s advice. Please see my disclosure policies.

Nutrition