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One pot creamy carrot lentil soup in white bowl with parsley garnish

One Pot Creamy Carrot Lentil Soup

A comforting, healthy soup combining sweet carrots with protein-rich red lentils in a creamy coconut milk broth, all made in one pot for easy cleanup.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 portions
Course: Dinner, Lunch, Main Course
Cuisine: American, Vegetarian
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1 teaspoon ground cumin
  • 0.5 teaspoon ground coriander
  • 0.25 teaspoon smoked paprika
  • 4 medium carrots peeled and diced
  • 1 cup red lentils rinsed
  • 4 cups vegetable broth
  • 1 cup coconut milk
  • 1 tablespoon lemon juice fresh
  • salt and pepper to taste

Equipment

  • large pot
  • immersion blender

Method
 

  1. Heat olive oil in a large pot over medium heat. Add chopped onion and garlic, cooking until fragrant and translucent, about 3-4 minutes.
  2. Add diced carrots, rinsed red lentils, cumin, coriander, and smoked paprika. Stir everything together and cook for 2-3 minutes to toast the spices.
  3. Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 20-25 minutes until carrots and lentils are tender.
  4. Using an immersion blender, blend about half the soup directly in the pot to create a creamy texture while leaving some chunks for interest.
  5. Stir in coconut milk, lemon juice, salt, and pepper. Adjust seasonings to taste and serve hot.

Notes

Red lentils are preferred as they cook quickly and blend smoothly. Soup can be stored in refrigerator for up to 5 days or frozen for up to 3 months. Add extra broth when reheating if soup has thickened.