This Red Lentil Carrot Soup is simple to prepare, full of flavor, and packed with nutritious ingredients. Ready in under 45 minutes, it’s a comforting choice for chilly fall and winter evenings.
This soup combines warm, earthy spices—cumin, coriander, turmeric, ginger, and cinnamon—with tender red lentils and sweet carrots for a hearty, satisfying bowl. It’s easy enough for weeknight cooking and forgiving for beginners: if you can chop vegetables, measure spices, and stir a pot, you’ll have a nourishing meal in no time.
Ingredients
Carrots: Scrub or peel and dice 2 cups of carrots (about 2 medium carrots). Baby or rainbow carrots also work.
Red Lentils: Use raw red lentils and rinse them well. They cook quickly and become tender and creamy, perfect for this soup.
Vegetable Broth: For the best flavor, use vegetable broth or homemade vegetable stock. Alternatively, water with vegetable bouillon paste works fine.
Tomatoes: One 14 oz can of diced tomatoes, or about 3 ripe medium tomatoes, diced.
Seasonings: Ground cumin, coriander, turmeric, cinnamon, and smoked paprika provide warmth and depth. Use kosher or sea salt and freshly ground black pepper to finish.
Aromatics: One diced onion, fresh garlic, and minced ginger add savory and bright notes. Fresh ingredients give the best result.
Lemon Juice: A splash of freshly squeezed lemon juice brightens and balances the flavors.
How to Make Red Lentil Carrot Soup
- Toast the spices. Warm oil in a large pot over medium heat. Add cumin, coriander, smoked paprika, turmeric, and cinnamon. Toast for about 30 seconds, stirring gently to release the aromas.
- Sauté the aromatics. Add the diced onion, minced garlic, and minced ginger with a pinch of salt. Sauté, stirring occasionally, until the onion is translucent, about 3 minutes.
- Add the main ingredients. Stir in the diced tomatoes, diced carrots, rinsed red lentils, and vegetable broth or water with bouillon. Add the salt.
- Simmer. Cover the pot and bring to a boil over high heat. Reduce to medium and simmer for about 30 minutes, until the carrots and lentils are tender.
- Finish and season. Stir in freshly squeezed lemon juice and black pepper. Taste and adjust salt and acidity as needed.
- Serve. Ladle the soup into bowls and garnish with chopped fresh herbs, cracked black pepper, flaky sea salt, and optional sourdough croutons. Serve hot.
Jenné’s Recipe Pro-Tips
- Lightly toast spices. Spices can burn quickly—measure them first and warm for only about 30 seconds, stirring gently. If they begin to smell bitter, lower the heat and add the aromatics.
- Simmer covered. Keeping the pot covered speeds up boiling and reduces evaporation, helping the soup reach a pleasing texture.
- Season to taste. Taste the soup before serving and adjust with salt, pepper, or lemon juice. A final seasoning lift makes a big difference.
Recipe Variations
Customize this carrot and red lentil soup with any of the following ideas:
- Rainbow carrots: Use multicolored carrots for added visual interest and nutrition.
- Creamy version: Blend part or all of the soup with an immersion or high-speed blender for a smoother texture.
- Spicy kick: Substitute Aleppo pepper for smoked paprika, or add crushed red pepper, cayenne, or a dollop of harissa for heat.
- Extra vegetables: Sauté diced celery with the aromatics or stir in chopped kale or spinach near the end of cooking. A diced sweet pepper adds extra sweetness and color.
Serving Suggestions
Serve this soup hot with a garnish of fresh herbs, cracked black pepper, flaky sea salt, and crunchy sourdough croutons for texture. It pairs well with simple salads or sandwiches for a more complete meal.
- Baby kale or autumn-style salads complement the warm flavors.
- Hearty sandwiches or veggie sliders make it a satisfying dinner.
- Roasted or air-fried vegetables provide a nice side and extra greens.
Storage Directions
- Refrigerate: Cool to room temperature, transfer to an airtight container, and refrigerate for up to 5 days.
- Freeze: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge or gently reheat from frozen in a saucepan over low heat.
- Reheat: Warm gently in a saucepan over medium-low heat or use short bursts in the microwave until heated through.
Frequently Asked Questions
No. Red lentils are delicate and cook quickly, so they don’t require soaking like some other legumes.
Yes, but green lentils hold their shape and are firmer, so the soup will be less creamy. Adjust cooking time as needed.
More Vegan Soup Recipes
- Sweet potato bisque or other root-vegetable soups.
- Creamy corn chowder or coconut-based squash soups.
- Classic lentil soups and curried parsnip or kabocha soups.
Red Lentil Carrot Soup
Ingredients
- 2 tbsp avocado oil or extra virgin olive oil
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp smoked paprika
- 1/2 tsp ground turmeric
- 1/2 tsp ground cinnamon
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 tbsp minced fresh ginger
- 1 (14 oz) can diced tomatoes, or 3 ripe tomatoes, diced
- 2 cups diced carrots (about 2 medium)
- 2 cups red lentils, rinsed
- 6 cups water plus 2 tbsp vegetable bouillon paste, or 6 cups vegetable broth
- 1 tsp kosher or sea salt, plus more to taste
- 1/4 cup freshly squeezed lemon juice, plus more to taste
- 1 tsp black pepper, plus more to taste
- Handful chopped fresh herbs (cilantro, parsley, or mint), for garnish
- Flaky sea salt and red chili flakes, to garnish
- Sourdough croutons (optional)
Instructions
- Warm the oil in a large pot over medium heat. Add the cumin, coriander, smoked paprika, turmeric, and cinnamon. Toast for 30 seconds, stirring gently.
- Add the onion, garlic, and ginger with a pinch of salt. Sauté until the onion is translucent, about 3 minutes.
- Stir in the tomatoes, carrots, red lentils, and broth or water with bouillon. Add the salt.
- Cover and bring to a boil. Reduce heat to medium and simmer for about 30 minutes, until carrots and lentils are tender.
- Stir in lemon juice and black pepper. Adjust seasoning to taste.
- Serve hot, garnished with fresh herbs, flaky salt, black pepper, and optional sourdough croutons.
Notes
- Refrigeration: Cool to room temperature, store in an airtight container for up to 5 days.
- Freezing: Freeze up to 3 months in a freezer-safe container. Thaw overnight in the fridge or reheat gently from frozen.
- Reheating: Warm in a saucepan over medium-low heat or in the microwave on gentle power.
Recipe Pro-Tips
- Toast spices briefly and monitor closely to avoid burning.
- Simmer covered to retain moisture and develop the right texture.
- Taste and adjust salt and lemon before serving for balanced flavor.
Sourdough Croutons (optional)
½ loaf sourdough, cut into small cubes (about 4 cups), 2 tbsp olive oil, ½ tsp sea salt. Preheat oven to 325°F. Toss bread cubes with oil and salt, spread on a baking sheet, and toast for about 30 minutes, stirring every 10 minutes.