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–+ servings
Lentil and carrot soup in a black bowl topped with a coconut milk swirl, croutons, parsley, and red chili flakes.

Spiced Lentil and Carrot Soup

This Spiced Lentil and Carrot Soup is packed with hearty red lentils, sweet carrots, and warming spices and comes together in under 30 minutes. It’s cozy, and perfect for weeknight dinners, meal prep, or a comforting dinner!
5 from 5 votes
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Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 6
Author: Liv King

Ingredients
 

  • 2 tablespoons Extra-Virgin Olive Oil
  • 1 large Yellow Onion diced
  • 2 ½ cups Diced Carrots
  • 5 Garlic Cloves minced
  • 2 tablespoons Minced Ginger
  • ½ cup Tomato Purée
  • 2 teaspoons Kosher Salt see note
  • 1 teaspoon Turmeric
  • 1 teaspoon Smoked Paprika
  • ½ teaspoon Red Chili Flakes more to taste
  • ½ teaspoon Cumin
  • ½ teaspoon Black Pepper
  • 4 cups Low-Sodium Vegetable Broth
  • 1 cup Dry Red Lentils rinsed
  • 1 can Full-Fat Coconut Milk

Instructions

  • Heat a large soup pot on medium-high heat and add the olive oil.
  • Sauté onions for 7-10 minutes or until starting to brown.
  • Add the diced carrots, minced garlic, and minced ginger. Continue to cook for another 5 minutes.
  • Add the tomato sauce and the salt and seasonings. Cook for an additional 2 minutes.
  • Pour in the vegetable broth, dry red lentils, and the can of full-fat coconut milk. Stir to combine.
  • Bring to a boil, cover the pot with a lid, and then reduce heat to a simmer over low for 30 minutes or until the lentils and carrots are soft and completely cooked.
  • Use an immersion blender to purée the soup until smooth and creamy. Alternatively, carefully transfer the soup to a blender and blend in batches. Be extra cautious blending hot liquids.
  • Divide into serving bowls and garnish with parsley, red chili flakes, and a coconut milk swirl. Serve with sourdough bread!

Notes

Important Note about Salt: Not all salts are made equal and cannot be substituted 1:1. If you are substituting table salt for kosher salt, you will need to cut the amount called for in the recipe by at least half. 
 
Simmer on low heat. You don’t want the lentils to cook too quickly, so make sure the heat is on low when simmering.
 
If using a blender instead of an immersion blender, vent for steam. Otherwise, too much steam pressure can build in the blender and you'll end up with a mess or you may get burned. Use a kitchen towel to hold down the vented lid in your blender.
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