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One Pot Creamy Carrot Lentil Soup

This One Pot Creamy Carrot Lentil Soup is a wholesome, hearty dish perfect for busy weeknights. With tender carrots, protein-packed lentils, and warming spices, it's vegan, gluten-free, and ready in just 35 minutes.
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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, Vegan
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/4 tsp smoked paprika
  • 4 medium carrots peeled and diced
  • 1 cup red lentils rinsed
  • 4 cups vegetable broth low-sodium preferred
  • 1 cup coconut milk or heavy cream if not vegan
  • 1 tbsp lemon juice fresh
  • 1 tsp salt or to taste
  • 1/2 tsp black pepper or to taste
  • Fresh parsley, coconut milk drizzle, or croutons optional garnish

Equipment

  • Large pot (4-5 quart capacity)
  • Immersion blender or regular blender

Method
 

  1. Heat olive oil in a large pot over medium heat. Add chopped onions and minced garlic, cooking until fragrant and translucent, about 3-4 minutes.
  2. Stir in diced carrots, rinsed lentils, cumin, coriander, and smoked paprika. 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. Let soup cool for 2-3 minutes for safety. Use an immersion blender to partially blend the soup directly in the pot (about half), leaving some chunks for texture. Alternatively, carefully transfer half the soup to a blender, blend until smooth, and return to the pot.
  5. Stir in coconut milk until well combined and heated through.
  6. Remove from heat and add lemon juice. Adjust seasoning with salt and pepper to taste. Serve hot with optional garnishes.

Notes

Toast spices for 2-3 minutes to enhance flavor. Leave some chunks when blending for better texture. Can be stored in the refrigerator for 4-5 days or frozen for up to 3 months. This soup is naturally vegan and gluten-free when using coconut milk. Serves 6 people.