This homemade lentil carrot soup is SO much better than anything you'd buy at the store! Packed with all the hearty, savory flavors of your favorite curry, and it's healthy too! This easy, one-pot soup comes together in under 30 minutes, making it perfect for busy days.
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Lately, I've been all about soups-feeding my family this healing sweet potato turmeric soup, hearty mung bean soup, and insanely flavorful Asian noodle soup in endless variations! Naturally, I was excited to make this lentil carrot soup-yes, with those classic Indian flavors you know I love!
What makes this soup a weeknight favorite is how easy it is to whip up, how quickly it comes together, and how delicious it tastes. Bonus: you can make it ahead, and it stays good in the fridge for up to 3 days. The flavors only deepen over time, so it tastes even better the next day!
This lentil carrot soup is also a sneaky way to pack in some veggies and lentils for the picky eater in your life. It's hearty enough to stand alone as a meal, especially when paired with crusty bread. Or, take a tip from me and enjoy it with this fragrant vegetable pulao. What?! Trust me-soup, especially one as thick and creamy as this, and pulao together is a winning combo!
This post includes helpful tips, but if you're in a hurry, use the "Jump to Recipe" or section links to skip ahead.
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Allergens free labels
This carrot lentil soup is a gluten free recipe (be sure to check your powdered spices to ensure they are gluten-free) and is also:
- grain-free
- nut-free
- soy-free
This recipe does not include any garlic. To make it an allium-free recipe, simply skip the onion and add ½ teaspoon of nigella seeds instead.
I usually make this recipe with butter and finish it with a splash of cream. To make it dairy-free, swap the butter with olive oil or plant-based butter and replace the cream with full-fat coconut milk.
Disclaimer: Our content aims to be informative and educational, but it should not replace professional medical advice. Since manufacturing processes can vary and cross-contamination is possible, it's essential to verify product labels and allergen information. Make sure all ingredients align with your specific allergies. As readers, you bear the responsibility for ensuring allergen safety when buying or consuming foods.
Why you'll love this recipe
Comforting: My lentil carrot soup is such a satisfying dish! The combination of carrots and lentils makes it a hearty and filling meal you'll love.
Easy: Whether you're a beginner cook or a seasoned pro, you'll enjoy making this soup. All it takes is one pot and 30 minutes of your time! With my detailed instructions, notes, and tips, you'll nail the perfect carrot and lentil soup every single time.
Flavors: I make this lentil soup recipe with Indian-inspired flavors, similar to those in my other curries, like this rajma recipe. The tomatoes, onions, and spices make it wonderfully fragrant and delicious!
Versatile: You can adjust the consistency to make it more soupy, swap the carrots for other veggies (I'll share more ideas later), or keep it completely plant-based. What's amazing is that this soup is just as delicious even with the tweaks!
If you love protein-rich dishes like this, do check out my collection of vegetarian high protein recipes.
Ingredients and Swaps
For the complete list of ingredients, their exact quantities, and the full instructions, scroll down to the recipe card below.
- Tomatoes: I use canned tomatoes, but you can definitely use fresh ones if you have them on hand-just make sure they have good flavor.
- Red lentils: Split red lentils work best. If you're using whole red lentils, keep in mind they might need a bit more cooking time.
- Carrots: I stick with the regular orange carrots, but when they're in season, red carrots (like I use in this carrots cucumber salad) are a great option-they're even sweeter!
- Cream and butter: I typically use light (single) cream. If you prefer a creamier soup, go for heavy (double) cream. For a tangier flavor, sour cream works well too! And if you have any leftover cream, use it to make this recipe for Alfredo sauce without heavy cream! To make it plant-based, swap the butter for olive oil or coconut oil, and replace the cream with any plant-based cream you like.
- Powdered spices: I use turmeric and garam masala to season my soup but feel free to swap in your favorite curry powder. Any leftovers would be perfect for making this sweet potato sauteed with mild spices.
- Whole spices: Coriander adds depth to the flavor, while black pepper brings a gentle warmth. You can adjust the amount of black pepper depending on your taste.
- In addition to the ingredients above, you'll need water to make the soup, but you can also use vegetable broth if you prefer.
If you have any questions regarding these ingredients, feel free to ask in the comments section below and I will try my best to answer them for you.
Instructions
Also see the video at the end of the recipe card below.
Before you start making this lentil carrot soup, peel and dice the onions, carrots, and ginger. Measure out all your ingredients and have them ready. Rinse the lentils in 2-3 changes of water and set some water to boil.
Start by melting some butter in a soup pot or saucepan, then add the whole spices. Once the spices are fragrant, add the aromatics and fry until the onions change color.
Next, add the powdered spices, followed by the diced tomatoes.
Cook the tomatoes down until they break apart into a mush, then add the carrots and lentils. Mix everything well so the spices coat the lentils and carrots.
Add the water (or stock, if using), cover the pot, and cook until the carrots and lentils are soft.
Workflow tip: While the soup is cooking, it's the perfect time to make this quick and easy sautéed okra-they taste amazing together!
Once the soup is ready, using an immersion blender, blend it to a smooth texture and return it to the stove.
Stir in the cream, salt, and more water if you want to adjust the consistency. Let it simmer for a few more minutes, then serve.
Hint: If you'd like a deeper yellow color, add more turmeric!
Recipe Notes
Serving size: These quantities will make enough soup for 2 people as a filling meal on its own or for 3 as a light lunch with some bread on the side.
Stock instead of water: For an extra boost of flavor and nutrition, feel free to use vegetable stock instead of water.
Consistency: I like this soup smooth and thick-perfect for scooping up with a piece of bread or some bullet naan! If you prefer it thinner, add 1 extra cup of water (5 cups in total).
As the soup cools, it will thicken even more, so if you're serving it later, stir in some hot water to bring it back to your desired consistency.
Love garlic? Chop 1 or 2 cloves and add them when you add the ginger.
Garnishes: Garnishing the soup is optional, but if you want to, feel free to add any or all of these:
- Some fresh cilantro
- Some finely chopped onions or any leftover of this Indian onion salad - my favorite topping!
- Some red pepper flakes, chili powder, or sliced green chili peppers
Top tips
Adding spices in layers: The secret to achieving the perfect curry flavor is building layers of flavor. When you add the whole spices, let them fry for about a minute before moving on to the next ingredients. Similarly, fry the powdered spices for a minute or so before adding anything else. Follow this tip, and you'll nail the flavors every time!
Cooking the tomatoes: As I mentioned in my recipe for kala chana, tomatoes need time to cook down and release their natural sweetness. If you undercook them, they'll stay acidic and throw off the flavor balance.
Chef's tip: Fry the onions until they start to change color-this step adds a natural sweetness to the soup.
Variations
As I mentioned earlier in the post, this lentil carrot soup is incredibly versatile. Every variation is just as delicious!
- You can swap the carrots for sweet potatoes or butternut squash. Or even better, use any leftover sauteed butternut squash and adjust the spices to your liking!
- If you've made my yellow lentil soup, you'll know that moong lentils cook pretty quickly too.
- And as I mentioned earlier, you can easily make it plant-based by swapping the butter for coconut or olive oil, and replacing the cream with coconut milk.
Any doubts or questions? Feel free to ask via the comments below. I will try my best to answer them for you. - Padma
Storing and reheating leftover soup
This soup tastes even better the next day! Store any leftover soup in a fridge-safe container and enjoy it within 3 days.
It's best served warm. To reheat, transfer a portion of the soup to a saucepan, add some water or stock, and mix well. Bring it to a boil over medium heat, then simmer for a couple of minutes before serving.
If you've made a large batch and have plenty of leftovers, try kneading some of the soup into whole wheat flour to make tortillas! You'll end up with something as delicious and delightful as my vegan tortillas .
FAQ
No, you don't need to soak the lentils before making this soup! Red lentils cook quite quickly and soften beautifully without any soaking. Just give them a good rinse in 2-3 changes of water to remove any dirt or excess starch, and you're good to go. If you're short on time, this little step ensures the lentils cook evenly and blend into a smooth, creamy consistency. Plus, it saves you the extra effort of planning ahead! If you're using a different type of lentil, like whole red or brown lentils, you might want to soak them for a bit since they take longer to cook.
Yes, you can freeze carrot and lentil soup! It's a great option for meal prep or to save leftovers for a busy day. Once the soup has cooled completely, transfer it to freezer-safe containers or resealable bags, leaving a little room for expansion. Freeze it for up to 3 months. When you're ready to enjoy it, thaw the soup in the fridge overnight or use the defrost setting on your microwave. Reheat it in a saucepan over medium heat, adding a splash of water or stock to adjust the consistency if needed. Freezing tip: Avoid adding cream before freezing-stir it in after reheating for the freshest flavor!
Yes, lentil and carrot soup is incredibly good for you! It's packed with protein from the lentils and loaded with vitamins, minerals, and fiber from the carrots. This hearty soup is not only filling but also low in calories, making it a great choice for a wholesome, balanced meal. Lentils are a fantastic plant based protein source and help keep you energized, while carrots add a natural sweetness and a healthy dose of beta-carotene, which is great for your skin and eyes. Plus, the spices in this soup, like turmeric and coriander, come with their health benefits, like reducing inflammation and aiding digestion. It's nutritious comfort food at its best!
Serving Suggestions
Most days, I enjoy this soup on its own with a side of vegetables or a salad. But on days when I'm craving rice (and you know I love my rice!), I like to pour this soup over some buttered rice or jeera rice.
Related Recipes and Articles
Kosambari (carrot salad recipe)
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📖 Recipe
Curried Lentil Carrot Soup Recipe
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Ingredients
Equipment
Instructions
- Wash and dice the carrots and ginger; peeling them is optional.Peel and chop the onion. If using fresh tomato, wash and dice it as well.Rinse the lentils in 2-3 changes of water, then drain and set aside. Measure out the remaining ingredients.
- Add butter to a pan over medium heat. When it starts to melt, add the coriander seeds and peppercorns, frying for a couple of minutes.1 tablespoon butter, 1 teaspoon coriander seeds, ½ teaspoon black peppercorns
- Now add the ginger and onions, frying until the onions begin to change color.1 inch piece (15g) ginger, 1 small (40g) onion: ¼ cup when chopped
- Sprinkle in the turmeric and garam masala, and let them fry for a few seconds before adding the tomatoes. Cook until the tomatoes turn mushy.¼ teaspoon turmeric, ½ teaspoon garam masala, ¼ cup canned tomatoes
- Next, add the carrots and rinsed lentils, mixing well to coat them with the spices. Fry for about a minute, then add 3 cups of water. Reserve 1 cup for later.3 medium-sized (200g; ~7oz.) carrots, ¾ cup (150g) red lentils, 4 cups water: added in 2 stages - details in instructions
- Bring the mixture to a boil, then cover and cook for about 10 minutes or until the lentils are soft.
- Add the remaining cup of water and blend the soup until smooth. Return the pan to the stove over medium-low heat. Stir in the salt and cream, if using, mixing well and cooking for a couple more minutes.And there you have it-your delicious carrot and lentil soup is ready to enjoy!1 and ½ teaspoons salt, 3 tablespoons light (single) cream
Nutrition
The nutritional information is calculated using an online calculator and is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionists' advice. Changing the quantities and cooking technique will alter the nutritional calculations.
Video
Notes
- Dietary labels: This soup is gluten-, grain-, soy-, and nut-free. It also doesn't contain garlic. If you prefer it without tomatoes, simply skip them and add 1 tablespoon of lime juice at the end.
- Make it dairy-free: To make it dairy-free, swap the butter for an oil of your choice and use a plant-based option instead of cream.
- Stock instead of water: For a boost of flavor and nutrition, feel free to use stock instead of water.
- Consistency of the soup: I like this soup smooth and thick-perfect for scooping up with a piece of bread or bullet naan! If you prefer it thinner, add up to 1 extra cup of water (5 cups in total). As it cools, the soup will thicken even more, so if you're serving it later, stir in some hot water to bring it back to your desired consistency.
Alternative quantities provided in the recipe card are for 1x only.
Our content aims to be informative and educational, but it should not replace professional medical advice. Since manufacturing processes can vary and cross-contamination is possible, it's essential to verify product labels and allergen information. Make sure all ingredients align with your specific allergies. As readers, you bear the responsibility for ensuring allergen safety when buying or consuming foods.
Lex B says
This was so yummy! Thank you for sharing this recipe!
Padma Kumar says
Thank you for your feedback Lex. So happy that you liked it.
Maddie says
This sounds absolutely delicious! I will definitely be trying it!
Laurel says
Yum! This looks so good! Thank you for putting pictures as well. I am a visual learner. I can't wait to try to make this.
Padma Kumar says
So glad to read this Laurel. I look forward to you making it soon!
Sheenia Denae | Live Love & Blossom says
Looks and sounds comforting and delicious. Thanks for sharing!
Emily says
So cozy and nourishing, love how simple and flavorful this looks!
Padma Kumar says
Thank you Emily. We love its simplicity and flavors.
Trisha says
This hearty lentil carrot soup is a delightful blend of Indian-inspired spices and wholesome ingredients. With red lentils, carrots, tomatoes, and a medley of spices like cumin, coriander, and turmeric, it offers a comforting and flavorful meal. The recipe is easy to follow, making it perfect for busy weeknights or meal prepping. It's naturally vegan and gluten-free, and the flavors deepen over time, making leftovers even more delicious.
Allie says
This sounds like a delicious recipe! Perfect for a winter day. Thank you!
Padma Kumar says
Oh yes!
Rivonia says
Oh, so many yummy flavors here!