Hearty Carrot Lentil Soup

$- 2 cups carrots, diced into small cubes - 1 cup red lentils, thoroughly rinsed - 1 medium onion, finely chopped - 3 cloves garlic, minced - 4 cups vegetable broth (preferably low-sodium) - 1 teaspoon ground cumin - 1 teaspoon ground coriander - 1/2 teaspoon smoked paprika - 1 tablespoon olive oil - Salt and black pepper, to taste - Fresh cilantro or parsley leaves, chopped, for garnish - Juice of half a lemon, for brightness When you choose your carrots, look for bright orange ones. They should feel firm and smooth. Avoid any with soft spots or blemishes. For onions, pick ones that feel heavy and have dry, papery skin. Fresh garlic should be firm with no green shoots. The red lentils should be clean and free from debris. It’s best to choose vegetable broth that is low in sodium. This way, you can control the saltiness of your soup. Fresh herbs like cilantro or parsley should be vibrant and crisp. If you don’t have red lentils, yellow lentils work too. You can swap carrots with sweet potatoes for a different flavor. Onions can be replaced with shallots, while garlic can be omitted if you prefer. Use any vegetable broth you like, or make your own if you have time. For spices, feel free to experiment with curry powder instead of cumin and coriander. If you want a creamier soup, add a splash of coconut milk at the end. {{ingredient_image_2}} To make carrot lentil soup, gather your ingredients first. You need carrots, red lentils, onion, garlic, vegetable broth, spices, olive oil, salt, and pepper. Fresh herbs and lemon juice add flavor. This soup is simple and quick to prepare. 1. Heat the Oil: Start by adding olive oil to a large pot. Heat it on medium. 2. Sauté the Onion: Once hot, add the finely chopped onion. Cook for about 5 minutes. You want it soft and clear. 3. Add Garlic: Next, stir in the minced garlic. Cook for 1-2 minutes. It should smell great! 4. Add Carrots: Toss in the diced carrots. Cook for another 5 minutes, stirring often to keep them from sticking. 5. Add Spices: Sprinkle in the cumin, coriander, and smoked paprika. Stir for about 1 minute. This toasts the spices and brings out their taste. 6. Add Lentils and Broth: Pour in the rinsed red lentils and vegetable broth. Turn up the heat until it boils. 7. Simmer: Once boiling, lower the heat. Cover the pot and let it simmer for 20-25 minutes. Check for tender lentils and carrots. 8. Blend the Soup: Use an immersion blender to puree the soup. If using a regular blender, be careful when transferring hot soup. Blend in small batches. 9. Adjust Seasoning: Return the soup to low heat. Taste it and add salt, pepper, and lemon juice to brighten the flavors. 10. Serve: Ladle the soup into bowls and garnish with fresh herbs. It looks and smells amazing! You can choose how smooth you want your soup. For a chunky texture, blend lightly. For a creamy finish, blend until fully smooth. An immersion blender makes it easy. If using a standard blender, allow steam to escape. This prevents splatter and burns. To make your carrot lentil soup sing, focus on the spices. Start by toasting the cumin, coriander, and smoked paprika before adding liquid. This step boosts their flavors and makes the soup taste richer. Use fresh garlic and onions, as their flavors are stronger than dried ones. Adding a squeeze of lemon juice brightens the dish and brings all the flavors together. If your soup is too thick, add more vegetable broth or water. This helps create a lighter texture. For a creamier soup, blend longer until smooth. If you like a chunky soup, blend only half and leave the rest as is. Always taste as you adjust to ensure you keep the flavor balanced. Serve your soup hot in deep bowls. A drizzle of olive oil on top adds a nice touch. Fresh herbs, like cilantro or parsley, make it look pretty and add flavor. Pair the soup with crusty bread or a fresh salad for a complete meal. A lemon wedge on the side lets guests add extra zing if they want. Enjoy your warming bowl of goodness! Pro Tips Enhance Flavor Depth: Consider adding a bay leaf or a dash of red pepper flakes during cooking for an extra layer of flavor and a hint of heat. Perfect Consistency: If you prefer a chunkier soup, blend only half of the soup and leave the other half unblended for texture contrast. Storage Tips: This soup can be stored in the refrigerator for up to 5 days or frozen for up to 3 months. Just make sure to cool it completely before storing. Garnish Variations: Try using a swirl of yogurt or a sprinkle of feta cheese on top for an added creaminess and burst of flavor. {{image_4}} You can try other lentils in this soup. Green lentils add a nice texture. Brown lentils work well, too. You can even mix different types. Each one brings its own flavor and color. Red lentils cook faster, while green lentils stay firmer. Just remember to adjust cooking times based on the lentil type. Feel free to add more veggies to boost nutrition. Chopped spinach or kale gives the soup a vibrant color. Zucchini or bell peppers add crunch and flavor. You can also toss in some diced tomatoes for a tangy twist. Adding these vegetables not only enhances taste but also increases fiber and vitamins. Spices and herbs can change the soup's flavor profile. Try adding a pinch of cayenne pepper for heat. Fresh thyme or rosemary can give it a warm, earthy touch. If you like Indian flavors, adding garam masala can be delightful. Fresh herbs like basil or dill can brighten the soup, too. Experiment with what you have on hand for a fun twist. After enjoying your Carrot Lentil Soup, store leftovers in an airtight container. Let the soup cool down first. Then, fill the container, leaving some space at the top. This space helps avoid spills if the soup expands. You can keep it in the fridge for about 3 to 4 days. Just remember to check for any signs of spoilage before eating. If you want to save your soup for later, freezing is a great option. Use freezer-safe containers or heavy-duty freezer bags. Make sure to leave some room for expansion. Label the bags with the date so you know how long it's been. The soup can last in the freezer for up to 3 months. When you’re ready to eat it, just thaw it overnight in the fridge. When it’s time to enjoy your soup again, heat it gently on the stove. Pour the soup into a pot and stir often. This helps it heat evenly. If you find it too thick, add a splash of water or broth to thin it out. You can also reheat it in the microwave. Just use a microwave-safe bowl and cover it loosely. Heat for 1-2 minutes, then stir and check the temperature. Enjoy your warm, hearty soup! If your soup turns out too thick, you can easily fix it. Just add more vegetable broth or water. Stir well to combine. Heat it on low to warm up. A little extra broth will keep the flavor rich. Yes, you can make this soup in a slow cooker! Start by sautéing the onion and garlic in a pan. Then, add all the ingredients to the slow cooker. Set it on low for 6-8 hours or high for 3-4 hours. Blend it once it’s done cooking. This method makes it very easy! Absolutely! This soup is already vegan. Just use vegetable broth and avoid any animal products. All the ingredients, like lentils and carrots, are plant-based. Enjoy this healthy, hearty meal guilt-free! This blog post covered all you need for a great carrot lentil soup. We explored key ingredients and tips for picking fresh ones. I shared step-by-step instructions to make cooking easy. You also learned helpful tricks to boost flavor and adjust thickness. I offered variations to keep your soup exciting and tips for proper storage. Now it's time for you to enjoy this tasty dish at home! Experiment with what you love. With a few simple tweaks, your soup can be unique every time. Happy cooking!$

A nutritious and flavorful soup made with carrots and red lentils, perfect for a comforting meal.

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Prep Time 10

Cook Time 30

Total Time 40

Course Main Course

Cuisine Vegetarian

Servings 4

Calories 200 kcal

Ingredients

2 cups carrots, diced into small cubes
1 cup red lentils, thoroughly rinsed
1 medium onion, finely chopped
3 cloves garlic, minced
4 cups vegetable broth (preferably low-sodium)
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon smoked paprika
1 tablespoon olive oil
to taste salt and black pepper
for garnish fresh cilantro or parsley leaves, chopped
1/2 lemon juice of half a lemon, for brightness

Instructions

In a large, heavy-bottomed pot, heat the olive oil over medium heat. Add the finely chopped onion and sauté for approximately 5 minutes, or until the onion becomes soft and translucent.
Incorporate the minced garlic into the pot, stirring for an additional 1-2 minutes until it releases its aromatic fragrance.
Add the diced carrots to the pot, continuing to sauté for another 5 minutes, and stir occasionally to prevent sticking.
Sprinkle the ground cumin, ground coriander, and smoked paprika into the pot, toasting the spices for about 1 minute—this will enhance their flavors.
Pour in the rinsed red lentils along with the vegetable broth, and increase the heat to bring the mixture to a rolling boil.
Once boiling, lower the heat to let it simmer. Cover the pot and cook for roughly 20-25 minutes, or until both the lentils and carrots are tender.
Using an immersion blender, puree the soup until it reaches your desired smoothness. Alternatively, if using a standard blender, carefully transfer portions of the hot soup into the blender, securing the lid and blending in batches.
Return the blended soup to the pot, keeping it on low heat. Taste, and adjust the seasoning with salt, black pepper, and a squeeze of lemon juice for extra freshness.
Ladle the hot soup into bowls and garnish with freshly chopped cilantro or parsley to enhance its appeal.

Notes

Serve the soup in deep bowls, drizzling a little olive oil on top for a beautiful finish. A lemon wedge on the side adds a pop of color and allows guests to add more acidity to their liking.

Keyword carrots, healthy, lentils, soup, vegetarian