Sometimes you just need a bowl of soup. This smooth red lentil and carrot soup recipe is easy, delicious, flavorful, and quite healthy. And it freezes very well. Serve it with a drizzle of cream and parsley. Or coconut milk for a vegan variation.
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A soup with a wonderful color and flavor
I made this lentil and carrot soup on a whim, to use up the ingredients I already had in the fridge, and to quench the inevitable soup craving I get when the weather starts to get chilly.
Well, it turns out that this soup recipe is another great one. Similar in color and main ingredient with the butternut squash lentil soup, but very different in depth and flavor all around.
So, if you're into soups, add this one to your rotation. It keeps for several days and freezes well, so you can make it in advance and have a bowl of hot soup when the craving hits. Or the temperature starts going down, whichever comes first.
Red lentils
Have you ever tried red or Turkish lentils?
They are quite different from regular brown ones and cook in no time, much quicker than the carrots, but since this is a creamy soup, I add it all together, so the lentils overcook a bit and add an extra layer of creaminess.
They cook super fast and you'll see them explode, but that doesn't for this soup as all is blended afterward.
Ingredient list
- Carrots.
- Red lentils: the small orange/red ones, also known as Turkish lentils.
- Onion: red, yellow or white.
- Leeks: white and light green parts.
- Tomato: I use fresh tomato, but you can use canned ones.
- Tomato extract: it adds a lot of flavor. Don't go to great lengths to get it. Don't refrain from making this soup because of it.
- Olive oil: or other vegetable oil, like sunflower or coconut.
- Unsalted butter.
- Bay leaf: dried.
- Garlic cloves.
- Ground cumin.
- Thyme leaves: fresh or dried.
- Salt.
- Fresh parsley: for serving.
- Coconut milk or heavy cream: for serving.
- Lime or lemon wedges: for serving. They add an acid touch that pairs wonderfully with the rest of the flavors. But it's optional.
Quantities are listed on the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.
How to make carrot lentil soup
- Red lentils: they have a unique color and flavor. You can use regular, brown lentils, but the flavor will not be as fresh or delicate in my opinion.
- I particularly like red onions and cherry tomatoes. They are sweeter and meatier
- Adapt the recipe: I sometimes add green onions and garlic only or just leeks. I find thyme to be a fantastic herb for this soup. But again, adapt if you can't find it and don't use it.
Flavor base
Sauteeing vegetables with tomato, herbs, seasonings and tomato paste gives the soup depth of flavor.
Red lentils
They are added later in the cooking process as they cook quite fast.
The soup is blended for a smooth texture, but you can also leave it slightly chunkier.
Serving it
A swirl of cream, coconut cream or almond milk with a sprinkle of chopped parsley (or fresh cilantro) adds creaminess and makes for a beautiful presentation.
Vintage Kitchen Tip
Make a big batch and freeze individual portions! Make sure the soup has cooled down, and use freezer-safe containers. Thaw at room temperature or in the fridge the day before, and reheat in the microwave or stovetop over low heat to avoid scorching.
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Red Lentil and Carrot Soup
Ingredients
- 1 tablespoon butter
- 2 tablespoons olive oil
- ½ cup onion chunks
- 1 medium leek, white and light green part only, chopped
- ½ teaspoon ground cumin
- 1 teaspoon dried thyme, or 2 twigs fresh
- 2 garlic cloves, smashed or chopped
- 1 medium tomato or 10 cherry tomatoes, chopped
- 1 tablespoon tomato extract
- 2 cups sliced carrots
- 4 cups cold water
- 1 bay leaf
- Salt and freshly ground black pepper
- 1 cup red or Turkish lentils, dried and rinsed in cold water
- ½ cup coconut milk, almond milk or heavy cream
- Fresh lime or lemon wedges, to serve
- Fresh parsley, chopped, to serve
Instructions
- In a large pot or saucepan with high borders, melt 1 tablespoon butter with 2 tablespoons olive oill.
- Add ½ cup onion chunks, 1 medium leek, ½ teaspoon ground cumin, ½ teaspoon ground cumin and 1 teaspoon dried thyme. Cook for a few minutes on medium heat until they start to soften.
- Add 2 garlic cloves, 1 medium tomato or 10 cherry tomatoes and 1 tablespoon tomato extract. Cook stirring for a few minutes, until the tomato starts to soften.
- Add 2 cups sliced carrots, 4 cups cold water, 1 bay leaf and some salt and pepper to taste. Be careful with the salt at this point as the soup will reduce while cooking.
- Lower the heat a bit, and simmer for about 15 minutes, until the carrots are softened.
- Add 1 cup red or Turkish lentils and cook for about 10 minutes, until the carrots are very soft and the lentils bursted.
- Blend the soup until completely smooth and creamy with an immersion blender. If you use the regular blender, be careful as the jar might crack if used with very hot mixtures like this one.
- Serve immediately with a swirl of coconut milk or cream, chopped parsley and lime or lemon wedges to be squeezed on top just before eating.
- Store leftovers in the refrigerator in airtight containers.
Notes
Nutrition
Adapted from La Tartine Gourmande, by Beatrice Peltre
Birthday Cookies says
this is a perfect soup for winter .i really need it now
Angie Schneider says
A Fall perfect soup! Exactly what I would love in this cold rainy day.
Karen (Back Road Journal) says
This is such a different and delicious sounding soup…I know I would certainly enjoy it.
Cocoa and Lavender says
Sitting here nursing a cold, I would love a bowl of this right now. I bet it would be the perfect medicine for what ails me! xox
Arthur in the Garden! says
Yummy! Lentils are a gift from the gods! They can be made into loafs, burgers, patties, and just about anything else you would normally do with meat!
Mary Hirsch says
So, Paula, I linked to the Chocolate Almond Buckwheat cake (2012) only to realize you are writing about the La Tartine Gourmande cookbook. I have that cookbook and have never made one thing from it. Loved looking at it and put it aside as I did many cookbooks as I was cooking through Dorie's Around My French Table. Now I am enjoying revisiting those ordered-but-not-used cookbooks. Peltre's cookbook will certainly get a looksee tonight from me. I have never cooked with red lentils. Your soup looks delicious. We are just heading into Winter. This week it snowed, it's cold and it's a bit ice every morning. Not my favorite season.
Medeja says
Can't imagine better warming soup for autumn.. 🙂 Will have to try.