Description
This Carrot and Red Lentil Soup is a super easy recipe with only 7 ingredients! This soup has a rich and earthy flavor like no other.
Ingredients
Units
Scale
- 1 pound Carrots, Peeled and Chopped (About 4-6 Carrots)
- 1 Medium Yellow Onion, Chopped
- 1 cup Red Lentils
- 3 Cloves Garlic, Minced
- 2 Tablespoons Olive Oil, Divided
- 4 to 6 cups of Vegetable Broth (See Note 1)
- Salt and Black Pepper to Taste
Toppings (Optional)
- Creamy Coconut Milk
- Red Pepper Flakes
- Fresh Thyme
- Fresh Cilantro or Parsley
- Fresh Lemon Juice
Instructions
Roasting Method
- Preheat your oven to 400 F (205 C). Add the chopped carrots and onion into a bowl and mix with a tablespoon oil. Add them to a tray with a little bit of parchment paper with enough extra so you can lift it later. Add to oven and cook for 15 to 20 minutes or until carrots and onions are roasted.
- Blend: Carefully add the roasted vegetables to a high speed blender and then add your prepare broth. Blend until smooth.
- Add to Pot: Add the remaining oil to a large pot and bring it to medium high heat. Then add the minced garlic and dried thyme and cook for 30 seconds. Then add the liquid from the blender.
- Simmer: Bring the pot to a boil and then reduce the temperature to about medium-low to simmer the pot. Simmer for about 10 to 15 minutes.
- Serve: Add to a bowl and place place additional salt, pepper, and toppings.
Sauté Method
- Heat Your Pot: Add a tablespoon of oil to the pot and then put it the carrots and onions in. Cook for about 5 minutes or until the onions are lightly browned.
- Add the Rest: Add the garlic and thyme and cook them for 30 seconds. Then add the lentils and the vegetable broth.
- Simmer: Bring the pot to a boil and then reduce the temperature to about medium-low to simmer the pot. Simmer for about 10 to 15 minutes.
- Blend: Using an immersion blender, carefully blend everything until smooth. Make sure to only start the blender when it is fully submerged to avoid splatter!
- Serve: Add to a bowl and place place additional salt, pepper, and toppings.
Notes
- Note 1: You have a lot of options for the broth. You could use store bought containers of veggie broth for a quick fix. What we like to use is Better than Bouillon paste and mix it in a large measuring cup. We used the No Chicken Paste for this recipe and it added even more flavor to this recipe! You could also use some homemade vegetable stock as well.
- Note 2: If using lemon juice, add it after the soup is done cooking. Lemon juice tends to lose some of it's potency when exposed to heat for a while. By putting it in at the end, you get to keep more of its brightness.
- Note 3: If adding coconut milk, we recommend full fat canned coconut milk. If you prefer lite coconut milk, you may want to use less broth because it yields a thinner consistency.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Soup, Dinner
- Method: Stove Top, Blender, Oven
- Cuisine: American, Soup, Fall