This Spiced Carrot & Lentil Soup combines warm, earthy spices, creamy lentils, and naturally sweet carrots, making it a hearty and nourishing meal. Packed with plant-based protein, fiber, and essential nutrients, this soup is healthy and incredibly flavorful.
Infused with cumin, coriander, turmeric, and a hint of ginger, each spoonful is rich, warming, and satisfying. It's an easy one-pot recipe, perfect for meal prep, and comes together in under 30 minutes. Whether you're looking for a cozy weeknight dinner or a light yet filling lunch, this spiced carrot and lentil soup will quickly become a favorite! Serve it with crusty bread or a side of rice for a complete meal.
If you like this soup, then also try my other soup recipes. Also, try my other lentil recipes, including dal makhani, lentil dal soup, moong dal tadka, and chana dal khichdi.
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🥘INGREDIENTS
- LENTILS: This is the main ingredient in the recipe. You can add any lentils to make this recipe. I have made it with red lentils, but you can also use yellow lentils, green lentils, kidney beans, tri-colored lentils, or sprouted lentils.
- ONIONS: I have used red onions in the recipe, but yellow onions work best as they don't have a strong onion flavor. You can also use shallots or white onion in the recipe.
- CARROTS: You can use large carrots or baby carrots. You can grate them like I have in the recipe or chop them, or even diced carrots will work.
- SPICES: I have used turmeric powder, garam masala powder, red chili powder, and cumin seeds. You can add Paprika instead of red chili powder.
- COCONUT MILK: this is a plant-based soup, so I have used coconut milk, but you can also use cashew cream in the recipe.
- CHILI OIL: For extra spicy flavor, I have added Chili Oil. But you can also use Chili paste or Red Chili Flakes.
- CILANTRO/PARSLEY: I have used chopped cilantro to garnish the soup. But you can also add Parsley.
- LEMON JUICE: A sprinkle of lemon juice will add a fantastic flavor to the soup.
See the recipe card for quantities!
🔪INSTRUCTIONS
- Step 1 - Saute onions: Add oil to the big pot. Once the oil is hot, add onions. Saute onions for 3-5 minutes or until they turn golden brown in color.
2. Step 2 - Add Tomatoes: Add ginger-garlic paste and cook for 1 minute. Then add tomatoes and cook for 2 minutes until they turn soft.
3. Step 3 - Add carrots: Next, add carrots, either grated, chopped, or sliced.
4. Step 4 - Add Lentils: Add red lentils to the pot. Make sure to rinse and soak them before adding.
5. Step 5 - Add Spices: Next, add vegetable stock and spices, including turmeric powder, garam masala powder, red chili powder or Paprika, and salt. Pressure cook for 5 minutes.
6. Step 6 - Add Coconut Milk: Once pressure is released, open the lid. Using an immersion blender or high-speed blender, blend the soup.
Hint: For more creamy flavor, add coconut milk and cook for 5 more minutes.
SUBSTITUTIONS
- LENTILS: For a quick creamy soup, use red lentils or yellow lentils. For chunkier soup, use green lentils or brown lentils.
- CARROTS: Swap carrots with sweet potato or butternut squash for sweetness.
- COCONUT MILK: Replace coconut milk with heavy cream, cashew cream, or Greek yogurt.
- SPICES: You can replace garam masala powder with curry powder.
- GARNISH: If you don't like cilantro, then you replace it with parsley or green onions.
VARIATIONS
- SPICY: You can make it spicy by adding chili oil, chili paste, Harissa paste, or red chili flakes.
- CREAMY: Add 1 cup of coconut milk instead of ½ cup for more creamy flavor. You can also add cashews and almonds and blend them.
- TOMATO-INFUSED: For rich tomato flavor, add diced tomatoes or canned tomatoes. Even tomato paste works amazingly.
- CHUNKY: For chunky flavor, do not blend the soup. Try to add quinoa chickpeas, kale, or spinach to the soup.
- GARLICKY: Roast garlic in the oven or air fryer and incorporate that in the soup for a rich garlicky flavor.
EQUIPMENT
This lentil soup with spiced carrots is easy to make in a stockpot, Dutch oven, or even an instant pot. I like making all my soups in Instant Pot, making life much easier.
STORAGE
In an air-tight container, you can store leftover spiced carrot lentil soup in the fridge for 3-5 days. For extended storage, store in a freezer in a freezer-safe container. The soup stays good for up to 3 months. When re-using, just defrost it overnight and heat it evenly.
EXPERT TIPS
- CREAMY: For a smooth and creamy texture, blend the soup. For a chunkier texture, blend half the soup and skip blending the other half.
- LENTILS: Use red or yellow lentils for quick and fast cooking. When blended, they themselves are super creamy.
- BALANCE FLAVORS: To balance out the flavors, squeeze fresh lemon juice at the end just before serving.
- MEAL PREP FRIENDLY: This soup freezes well for up to 3 months and is a great meal prep idea when in a rush.
- ADJUST CONSISTENCY: If soup is too thick, add vegetable stock or water to it. If it is too thin, you can let it cook until desired consistency or add 1-2 tablespoon of almond flour, making it thick and creamier.
- SPICY: To make it spicier, add chili oil, red chili flakes, chili paste, or harissa paste.
- GARNISH: Top the lentil soup with fresh cilantro, a drizzle of coconut milk, or toasted seeds.
FAQS
Yes! Red lentils cook faster and create a creamy texture, while brown or green lentils have a chunkier consistency and require a longer cooking time.
No, red lentils do not need soaking and cook quickly. If using brown or green lentils, a 30-minute soak can help reduce cooking time. But it is always a good practice to soak lentils before cooking as they will be lighter to digest.
For a thicker soup, reduce the broth or simmer longer. For a thinner consistency, add more broth or coconut milk while reheating.
Absolutely! You can substitute Greek yogurt, heavy cream, oat milk, or cashew cream for a creamy texture.
It pairs well with crusty bread, naan, pita, or a side of rice for a complete meal.
OTHER LENTIL RECIPES
- AIR FRYER BROCCOLI & CHICKPEAS
- Lentil Dal Soup (Healthy, No-Cream, Dump-and-Go)
- DAHI BHALLA (DAHI VADA CHAAT)
- GREEN MOONG DAL RECIPE
SOUP RECIPES
- DAIRY-FREE TOMATO SOUP WITH COCONUT MILK
- CREAMY HUNGARIAN MUSHROOM SOUP
- BUTTERNUT SQUASH & SWEET POTATO SOUP
- SPICY BLACK BEAN SOUP
SPICED CARROT & LENTIL SOUP
Ingredients
- 1 cup Red Lentils soaked & washed
- 4 cups Vegetable Stock or Water
- 2 tablespoon Oil
- 1 tablespoon Cumin Seeds
- 1 medium Onion chopped
- 1 tablespoon Ginger-Garlic Paste made with ½ inch Ginger and 2 cloves Garlic
- 1 cup Carrots shredded, grated, sliced, or chopped
- 1 cup Tomatoes chopped, canned, or diced
- 1.5 teaspoon Turmeric Powder
- 1 teaspoon Garam Masala Powder
- ½ teaspoon Red Chili Powder or Paprika
- Salt as per taste
- ½ cup Coconut Milk
- 1 handful Cilantro Leaves chopped
- 1-2 tablespoon Chili Oil or as needed
- 1-2 tablespoon Coconut Milk
Equipment
Method
- Instant Pot: Press saute and oil in Instant Pot. When oil is hot, add cumin seeds. When seeds start splutter, then add chopped onion and saute for 3-5 minutes or until onions turn golden-brown in color. Stove-Top: At medium-heat, add oil in the pot. When oil is hot, add cumin seeds. When seeds start splutter, then add chopped onion and saute for 3-5 minutes or until onions turn golden-brown in color.2 tablespoon Oil, 1 tablespoon Cumin Seeds, 1 medium Onion chopped
- Then add ginger-garlic paste and saute for 1 minute. Then add tomatoes and cook for 2 minutes or until tomatoes turn soft.1 tablespoon Ginger-Garlic Paste made with ½ inch Ginger and 2 cloves Garlic, 1 cup Tomatoes chopped, canned, or diced
- Then add carrots and red lentils. Then add vegetable stock, salt, turmeric powder, red chili powder, and garam masala powder.4 cups Vegetable Stock or Water, 1 cup Carrots shredded, grated, sliced, or chopped, 1.5 teaspoon Turmeric Powder, 1 teaspoon Garam Masala Powder, ½ teaspoon Red Chili Powder or Paprika, Salt as per taste, 1 cup Red Lentils soaked & washed
- Instant Pot: Close the lid and pressure cook for 5 minutes. When timer beeps, let the pressure release naturally.Stove-Top: Let all the ingredients come to boil, and lower the temperature and cook for 15-20 minutes at low-heat.
- Once cooked, open the lid. Blend the soup using immersion blender or high-speed blender, then add coconut milk and cook for 5 more minutes.½ cup Coconut Milk
- Pour the soup in soup bowl. Top it with cilantro, coconut milk, and chili oil, and enjoy!1 handful Cilantro Leaves chopped, 1-2 tablespoon Chili Oil or as needed, 1-2 tablespoon Coconut Milk
Nutrition
Video
Notes
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- CREAMY: For a smooth and creamy texture, blend the soup. For a chunkier texture, blend half the soup and skip blending the other half.
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- LENTILS: Use red or yellow lentils for quick and fast cooking. When blended, they themselves are super creamy.
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- BALANCE FLAVORS: To balance out the flavors, squeeze fresh lemon juice at the end just before serving.
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- MEAL PREP FRIENDLY: This soups freezes well for upto 3 months and a great meal prep idea when in rush.
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- ADJUST CONSISTENCY: If soup is too thick, add vegetable stock or water to it. If it is too thin, you can let it cook until desired consistency or add 1-2 tablespoon of almond flour, which will not only make it thick but almost make it creamier.
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- SPICY: To make it spicier, add chili oil, red chili flakes, chili paste, or harissa paste.
- GARNISH: Top the lentil soup with fresh cilantro, drizzle coconut milk, and toasted seeds.
Amit says
Love it & I'm planning to make it when my family visits this weekend.