Warm, creamy, and lightly spiced, this Carrot Lentil Soup is an easy one-pot recipe that delivers big flavor with minimal effort. The combination of coconut milk and lentils creates a rich, satisfying texture without dairy.
It’s simple to make with everyday ingredients and perfect for an easy weeknight meal or a light lunch. Serve it with flatbread or sourdough for a complete, satisfying dish.
How to make Easy Carrot Lentil Soup
Makes approximately 4 servings
Ingredients
- 2 1/2 cups full-fat coconut milk
- 1 liter vegetable stock
- 2 tablespoons olive oil
- 550 grams of grated carrots
- 150 grams dark speckled lentils
- 1 1/2 teaspoons cumin seeds
- 1/4 teaspoon chilli flakes
- 1/2 teaspoon dry sage
- 1 pinch of black pepper
- 1 pinch of sea salt
Step-by-Step Process
1. Grate the carrots and put aside.
2. Heat up a small pan and fry cumin seeds until the aroma is fully released and
set aside.
3. Heat up a medium to large-sized pot on medium heat and add the olive oil
and then grated carrots, lentils, and sage. Sauté for 3 minutes.
4. Add coconut milk and vegetable stock and simmer for 25 minutes on
medium heat or until the lentils are softened.
5. Season with salt and black pepper to taste.
6. Blend the soup using a food processor or high-speed blender.
7. Serve topped with plain yogurt, the remaining cumin seeds, and chilli flakes.
Helpful Tips for the Best Carrot Lentil Soup
- Toast the cumin seeds first: This releases their aroma and deepens the flavor.
- Grate carrots finely: Helps them soften faster and blend smoothly.
- Simmer gently: Avoid boiling to keep the coconut milk creamy.
- Blend until silky: Use a high-speed blender for the smoothest texture.
- Adjust spice to taste: Add more chili flakes if you like extra heat.
Carrot Lentil Soup
This Carrot Lentil Soup is simple, nourishing, and packed with flavor. Sweet carrots and earthy lentils are simmered in coconut milk and vegetable stock, then blended into a silky, comforting soup.
Ingredients
- 2 1/2 cups full fat coconut milk
- 1 liter vegetable stock
- 2 tablespoons olive oil
- 550 grams grated carrots
- 150 grams dark speckled lentils
- 1 1/2 teaspoons cumin seeds
- 1/4 teaspoons chilli flakes
- 1/2 teaspoons dry sage
- 1 pinch of black pepper
- 1 pinch of sea salt
Instructions
Grate the carrots and put aside.
Heat up a small pan and fry cumin seeds until the aroma is fully released, and set aside.
Heat up a medium to large-sized pot on medium heat and add the olive oil
and then the grated carrots, lentils, and sage. Sauté for 3 minutes.
Add coconut milk and vegetable stock, and simmer for 25 minutes on
medium heat or until the lentils are softened.
Season with salt and black pepper to taste.
Blend the soup using a food processor or high-speed blender.
Serve topped with plain yogurt, the remaining cumin seeds, and chilli flakes
Notes
Pairs well with a side of flat bread or sourdough toast.