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The Comforting Delight of Homemade Carrot Lentil Soup

Oh, the simple joy of a cozy bowl of soup on a chilly winter evening! Imagine this: a delightful Carrot Lentil Soup, bursting with the wholesome goodness of bright carrots, robust lentils, and aromatic spices, all lovingly simmered into a creamy perfection. It’s like a warm hug from grandma wrapped in savory deliciousness, ready to be sopped up with a nice, crusty piece of bread. And the cherry on top? You can whip it up in just 30 minutes!

When life gets busy, we often forget the sheer satisfaction of homemade meals. But let’s be real—this soup is an absolute game-changer. With just a half-hour from prep to table, it’s a lifesaver for those unbearably busy weeknights when the clock’s ticking faster than usual.

What makes it so special? Besides yielding six generous servings (hello, meal prep goals!), it brings together sweet carrots, hearty red lentils, and a touch of apple for that hint of sweetness we all secretly crave.

Add in creamy milk and a touch of honey, then layer it with spices like chili powder, smoked paprika, and turmeric, and you’ve got a bowl full of flavor fireworks. And here’s a pro tip: a scoop of yogurt or a sprinkle of fresh parsley turns this dish into something truly remarkable.

What You’ll Need

Ingredients

  • 1 medium onion (about 8.2oz/233g)
  • 1 ¼ lbs carrots (about 1lb 2 oz/520g, about 5-7 carrots)
  • 2 cloves garlic
  • 2 tablespoons butter
  • 1 ½ cups red lentils (9.5oz/270g)
  • 4 ½ cups vegetable broth
  • ½ cup milk
  • ½ cup heavy cream
  • 1 apple (6.2oz/177g)
  • 1 tablespoon honey
  • 1 teaspoon salt
  • 1 teaspoon chili powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon ginger
  • ½ teaspoon cumin
  • ¼ teaspoon turmeric powder
  • ¼ teaspoon ground pepper

How to Make Carrot Lentil Soup

1. Roughly chop the onion and carrots into ½-inch pieces. Peel and crush the garlic.

2. Heat butter in a large pot or Dutch oven over medium-high heat. Sauté the onion and garlic for about 5 minutes, stirring frequently, until soft and translucent.

3. Add the carrots and spices to the pot, stirring to coat them evenly. Cook for another 2 minutes, then add the lentils, vegetable broth, milk, and cream. Bring the mixture to a boil, then reduce the heat to medium and let it simmer gently for 12–14 minutes. Meanwhile, core, peel, and chop the apple into ½-inch pieces.

4. Once the lentils are tender, stir in the chopped apple and honey. Cook for an additional minute to combine the flavors.

5. Carefully transfer the soup to a blender or food processor, working in batches if needed, and blend until smooth and creamy (about 20 seconds). Be cautious when blending hot liquids—open the small center vent on the blender lid and cover it with a tea towel to release steam safely.

6. Pour the blended soup back into the pot and season with salt to taste. If needed, adjust the thickness by adding 1–2 tablespoons of milk or broth at a time.

7. Serve the soup hot, optionally garnished with fresh parsley, cracked pepper flakes, yogurt, or a squeeze of lime juice. Pair with a crusty baguette or bread for dipping.

Worried about dietary needs? No sweat! This recipe is as adaptable as it is tasty—swap in vegetable oil, almond milk, and maple syrup to keep it vegetarian-friendly without missing a beat.

And if you’re feeling adventurous, go ahead and swap the carrots for butternut squash or add a splash of lime juice for a tangy twist. Seasonal swaps, sales, and taste preferences are all welcome here!

The real magic, though, happens when you’re making it. There’s something almost therapeutic about chopping and stirring, about watching simple ingredients transform into something special. Whether you’re digging in with some crusty bread or savoring it solo, this is more than just a meal—it’s a full-on comfort experience.

Better is a dinner of herbs where love is than a fattened ox and hatred with it. Proverbs 15:17 reminds us of the beauty in simple meals shared with loved ones. When life ramps up, dinners like this keep our hearts grounded and connected.

Next time you need a dose of wholesome goodness, reach for this Carrot Lentil Soup. Let the warmth and flavors hug you like grandma does, and relish the simple joys that nourish not just your body, but your soul. Slow down, savor each spoonful, and bask in the comfort of home.

Carrot Lentil Soup

This Carrot Lentil Soup is a hearty and creamy blend of sweet carrots, earthy lentils, and warming spices. Quick, easy, and packed with flavor, this soup is sure to become a weeknight favorite.

Ingredients

  • 1 medium onion (about 8.2oz/233g)
  • 1 ¼ lbs carrots (about 1lb 2 oz/520g, about5-7 carrots)
  • 2 cloves garlic
  • 2 tablespoons butter
  • 1 ½ cups red lentils (9.5oz/270g)
  • 4 ½ cups vegetable broth
  • ½ cup milk
  • ½ cup heavy cream
  • 1 apple (6.2oz/177g)
  • 1 tablespoon honey
  • 1 teaspoon salt
  • 1 teaspoon chili powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon ginger
  • ½ teaspoon cumin
  • ¼ teaspoon turmeric powder
  • ¼ teaspoon ground pepper

Instructions

  • Roughly chop the onion and carrots into ½-inch pieces. Peel and crush the garlic.
  • Heat butter in a large pot or Dutch oven over medium-high heat. Sauté the onion and garlic for about 5 minutes, stirring frequently, until soft and translucent.
  • Add the carrots and spices to the pot, stirring to coat them evenly. Cook for another 2 minutes, then add the lentils, vegetable broth, milk, and cream. Bring the mixture to a boil, then reduce the heat to medium and let it simmer gently for 12–14 minutes. Meanwhile, core, peel, and chop the apple into ½-inch pieces.
  • Once the lentils are tender, stir in the chopped apple and honey. Cook for an additional minute to combine the flavors.
  • Carefully transfer the soup to a blender or food processor, working in batches if needed, and blend until smooth and creamy (about 20 seconds). Be cautious when blending hot liquids—open the small center vent on the blender lid and cover it with a tea towel to release steam safely.
  • Pour the blended soup back into the pot and season with salt to taste. If needed, adjust the thickness by adding 1–2 tablespoons of milk or broth at a time.
  • Serve the soup hot, optionally garnished with fresh parsley, cracked pepper flakes, yogurt, or a squeeze of lime juice. Pair with a crusty baguette or bread for dipping.

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