When the weather gets chilly or you just want a comforting meal, this One Pot Creamy Carrot Lentil Soup is the perfect choice. It’s easy to make, full of healthy ingredients, and only requires one pot for cooking. This means less mess and more time to enjoy your tasty soup!
Why make this recipe
This recipe is great for several reasons. First, it’s packed with nutrients! Carrots provide vitamin A, lentils bring protein and fiber, and coconut milk adds healthy fats. Second, it’s super simple and quick to prepare. Perfect for busy days or a cozy evening at home. Lastly, it’s deliciously creamy and satisfying. You will want to make it again and again!
How to prepare One Pot Creamy Carrot Lentil Soup
Follow these simple steps to whip up your One Pot Creamy Carrot Lentil Soup:
Ingredients:
- 2 cups carrots, chopped
- 1 cup lentils, rinsed
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 can coconut milk
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon turmeric
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Steps:
- In a large pot, heat olive oil over medium heat.
- Add chopped onions and garlic, sauté until translucent.
- Stir in the chopped carrots and cook for a few minutes.
- Add rinsed lentils, vegetable broth, cumin, and turmeric. Bring to a boil.
- Reduce heat to a simmer and cook for about 25 minutes, or until lentils and carrots are tender.
- Stir in coconut milk and season with salt and pepper.
- Blend the soup if a creamier texture is desired.
- Serve hot, garnished with fresh parsley if using.
How to serve One Pot Creamy Carrot Lentil Soup
Serve this soup warm in a bowl. It’s delightful on its own, but you can pair it with crusty bread or a fresh salad for a more complete meal. If you like extra flavor, a drizzle of olive oil or a sprinkle of chili flakes on top can add a nice touch.
How to store One Pot Creamy Carrot Lentil Soup
If you have leftovers, cool the soup completely before storing it. Place it in an airtight container and store it in the fridge for up to four days. You can also freeze it for up to three months. Just remember to leave some space in the container as the soup may expand when it freezes.
Tips to make One Pot Creamy Carrot Lentil Soup perfectly
- Make sure to rinse your lentils well to remove any debris before cooking.
- For a bit more flavor, you can add a bay leaf while cooking.
- If you want a thicker soup, blend a portion, then stir it back in.
- Adjust the spices according to your taste. Feel free to add more cumin or even a pinch of red pepper flakes for some heat!
Variations
You can customize this soup in many ways! Here are a few ideas:
- Add greens: Toss in some spinach or kale during the last few minutes of cooking for added vitamins.
- Use different lentils: Red lentils cook faster and will give a different texture.
- Spice it up: Add ginger for warmth or curry powder for a different flavor profile.
FAQ
Q1: Can I use fresh ginger instead of spices?
A1: Yes! Fresh ginger can add a lovely kick. Use about 1 tablespoon, grated.
Q2: Is this soup vegan?
A2: Yes! This soup is completely plant-based. The coconut milk gives it a creamy texture without dairy.
Q3: How do I make it gluten-free?
A3: This recipe is naturally gluten-free! Just ensure that the vegetable broth you use is also gluten-free.
Enjoy making your One Pot Creamy Carrot Lentil Soup! It’s a warm hug in a bowl!
One Pot Creamy Carrot Lentil Soup
A comforting and nutritious soup made with carrots, lentils, and coconut milk, perfect for chilly days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Cooking
- Cuisine: Vegan
- Diet: Vegan
Ingredients
- 2 cups carrots, chopped
- 1 cup lentils, rinsed
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 can coconut milk
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon turmeric
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- In a large pot, heat olive oil over medium heat.
- Add chopped onions and garlic, sauté until translucent.
- Stir in the chopped carrots and cook for a few minutes.
- Add rinsed lentils, vegetable broth, cumin, and turmeric. Bring to a boil.
- Reduce heat to a simmer and cook for about 25 minutes, or until lentils and carrots are tender.
- Stir in coconut milk and season with salt and pepper.
- Blend the soup if a creamier texture is desired.
- Serve hot, garnished with fresh parsley if using.
Notes
For a thicker soup, blend a portion and stir it back in. Adjust spices to taste.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 12g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
Keywords: soup, vegan, carrot, lentil, creamy, healthy