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, 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
- DAHI BHALLA (DAHI VADA CHAAT)
- GREEN MOONG DAL RECIPE
- INDIAN CHICKPEA SALAD
- VEGAN SHAKSHUKA WITH CHICKPEAS
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
Garnish:
- 1 handful Cilantro Leaves chopped
- 1-2 tablespoon Chili Oil or as needed
- 1-2 tablespoon Coconut Milk
Instructions
- 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
- 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, 1 cup Tomatoes
- Then add carrots and red lentils. Then add vegetable stock, salt, turmeric powder, red chili powder, and garam masala powder.4 cups Vegetable Stock, 1 cup Carrots, 1.5 teaspoon Turmeric Powder, 1 teaspoon Garam Masala Powder, ½ teaspoon Red Chili Powder, Salt, 1 cup Red Lentils
- 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, 1-2 tablespoon Chili Oil, 1-2 tablespoon Coconut Milk
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.