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One Pot Creamy Carrot Lentil Soup

One Pot Creamy Carrot Lentil Soup

This One Pot Creamy Carrot Lentil Soup is a cozy, flavorful, and nutrient-rich dish made with red lentils, carrots, and coconut milk. Perfect for fall or winter, this vegan and vegetarian soup recipe is creamy, satisfying, and full of plant-based protein. Made in one pot for easy cleanup — healthy, hearty, and delicious!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 4 large carrots peeled and sliced
  • 1 cup red lentils rinsed
  • 1 teaspoon ground cumin
  • ½ teaspoon turmeric
  • ½ teaspoon smoked paprika optional
  • 4 cups vegetable broth or water
  • 1 cup coconut milk or heavy cream for non-vegan option
  • Juice of 1 lemon
  • Salt and black pepper to taste
  • Fresh parsley or cilantro for garnish

Method
 

  1. Sauté aromatics:
  2. Heat olive oil in a large pot over medium heat. Add chopped onion and cook until soft, about 3 minutes. Stir in minced garlic and cook for another minute until fragrant.
  3. Add carrots and spices:
  4. Add sliced carrots, cumin, turmeric, and smoked paprika. Stir well to coat the vegetables in spices.
  5. Add lentils and broth:
  6. Pour in the rinsed lentils and vegetable broth. Stir, bring to a boil, then reduce heat. Cover and simmer for 20–25 minutes, until lentils and carrots are tender.
  7. Blend for creaminess:
  8. Use an immersion blender to puree until smooth (or blend half for a chunkier texture).
  9. Add coconut milk and lemon:
  10. Stir in coconut milk and lemon juice. Season with salt and pepper to taste. Simmer for 5 more minutes.
  11. Serve:
  12. Ladle into bowls, garnish with chopped parsley or cilantro, and serve warm.

Notes

  • For thicker soup, simmer uncovered an extra 10 minutes.
  • Add spinach or kale at the end for extra nutrients.
  • Substitute coconut milk with oat milk or cashew cream if preferred.
  • Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.