Simple Carrot Lentil Soup
Packed with fibre, protein, and simple ingredients, this cozy carrot lentil soup is a nutritious meal that’s ready in just 30 minutes.
Servings 6
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Equipment
- 1 blender or immersion blender
- 1 Large pot
Ingredients
- 1 Tbsp olive oil
- 1 onion diced
- 2 cloves garlic minced
- 2 tsp ginger grated
- 1 tsp cumin
- 1 1/4 lb carrots (about 6 large carrots) chopped
- 1.5 cups dry red lentils
- 1 cup water
- 4 cups chicken broth or vegetable broth
- Salt and pepper to taste
Optional Toppings
- Pumpkin seeds
- Sourdough croutons
- Chili flakes
Instructions
- Sauté your aromatics: Heat a tablespoon of olive oil in a large pot over medium heat. Add your diced onion and sauté for 3 minutes until soft. Add the garlic, ginger, and cumin, and cook for another minute until fragrant.
- Add the carrots and lentils: Stir in the chopped carrots and red lentils, season generously with salt and pepper, and allow to cook for one minute to absorb the flavours.
- Simmer: Pour in the chicken broth and water, bring the soup to a boil, then reduce the heat and let it simmer for 20-25 minutes or until the carrots and lentils are tender.
- Blend: Blend the soup until smooth using an immersion blender or transfer it to a blender in batches. If you prefer a chunkier soup, you can skip this step.
- Season and serve: Season with salt, pepper, chili flakes, then top with pumpkin seeds and sourdough croutons. Serve hot and enjoy!
Notes
- Storage: Store in a sealed container in the fridge for up to 4 days
- Add liquid as needed: This soup thickens further as it cools, feel free to add additional water or broth when reheating to thin out the texture.
- Optional add-ins: Additional vegetables and spices can be added into this soup to add even more flavour and nutrition. My favourite optional add-ins are sweet potatoes, butternut squash, turmeric, paprika, chili powder, and lemon juice.