When the weather turns chilly and you need something nourishing but simple, Creamy Carrot Lentil Soup is just the thing. It’s creamy without heavy cream, flavorful without fuss, and loaded with good-for-you ingredients that keep you full and warm.
The first time I made this soup, I was trying to use up a bunch of carrots from the fridge and a half bag of red lentils from the pantry. I threw them into a pot with some onion, garlic, and broth, and after blending, the soup turned this gorgeous golden-orange color. One spoonful later, I knew it was a keeper — smooth, savory, and perfectly balanced. Now it sits right next to my Cabbage Detox Soup and Creamy Cheesy Potato Soup as one of my favorite comfort soups.
Creamy Carrot Lentil Soup
Ingredients
Equipment
Method
- Heat olive oil in a large pot over medium heat. Add onion and sauté for 4–5 minutes until soft. Stir in garlic and cook for another 30 seconds.
- Add the sliced carrots, cumin, and smoked paprika. Stir to coat and cook for 2 minutes until fragrant.
- Pour in the lentils and broth. Bring to a boil, then reduce heat and simmer for 20 minutes, until carrots and lentils are soft.
- Use an immersion blender (or regular blender) to puree the soup until smooth. Return to pot and stir in coconut milk or cream, if using.
- Taste and adjust seasoning. Add a squeeze of lemon juice for brightness. Serve hot with bread or salad.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Why You’ll Love Creamy Carrot Lentil Soup
This soup is hearty, healthy, and packed with flavor from simple ingredients. The red lentils add natural creaminess and protein, while carrots bring a touch of sweetness. It’s budget-friendly, freezer-friendly, and ready in under 30 minutes.
If you love smooth, nourishing soups like my Chicken Corn Chowder or Autumn Tortellini Soup, this one’s going to become a regular in your kitchen.
Ingredients You’ll Need
For the Soup:
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 pound carrots, peeled and sliced
- 1 cup red lentils, rinsed
- 4 cups vegetable or chicken broth
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup coconut milk or heavy cream (optional for extra creaminess)
- Fresh lemon juice (optional, for brightness)
Optional Toppings:
- Greek yogurt or sour cream swirl
- Chopped parsley or cilantro
- Croutons or pumpkin seeds
If you love the creamy texture in soups, you’ll also adore my Creamy Broccoli Potato Cheese Soup — same velvety feel, different twist.
How to Make Creamy Carrot Lentil Soup
Step 1: Sauté the Aromatics
Heat olive oil in a large pot over medium heat. Add onion and sauté for 4–5 minutes until soft. Stir in garlic and cook for another 30 seconds.
Step 2: Add Carrots and Spices
Add the sliced carrots, cumin, and smoked paprika. Stir to coat and cook for 2 minutes until fragrant.
Step 3: Add Lentils and Broth
Pour in the lentils and broth. Bring to a boil, then reduce heat and simmer for 20 minutes, until carrots and lentils are soft.
Step 4: Blend Until Creamy
Use an immersion blender (or regular blender) to puree the soup until smooth. Return to pot and stir in coconut milk or cream, if using.
Step 5: Adjust and Serve
Taste and adjust seasoning. Add a squeeze of lemon juice for brightness. Serve hot with bread or salad.
If you love quick, cozy dinners, this one’s as easy and satisfying as my Cheesy Ham and Potato Soup.
Tips for Perfect Creamy Carrot Lentil Soup
- Use red lentils: They cook quickly and make the soup naturally creamy.
- Roast the carrots first: Adds deeper flavor and sweetness.
- Add lemon juice: It lifts the flavors beautifully.
- Blend well: For extra creaminess, blend an extra minute or two.
These simple tricks are the same kind of everyday magic that make my Cheesy Broccoli Rice Casserole so delicious.
How to Store and Freeze
Storage: Store in an airtight container in the fridge for up to 5 days.
Freezing: Let cool completely, then freeze in individual portions for up to 3 months.
Reheating: Warm gently on the stove, adding a splash of broth or milk if it thickens.
Like my Christmas Bread Recipe, this soup freezes beautifully and makes great meal prep for busy weeks.
Flavor Variations
- Spicy Version: Add red pepper flakes or a dash of cayenne.
- Curried Carrot Soup: Stir in 1 teaspoon curry powder for an Indian-inspired twist.
- Ginger Carrot Lentil Soup: Add fresh grated ginger with the garlic.
- Herby Soup: Add thyme or rosemary while simmering.
If you love recipes that can change with your mood, this one’s as flexible as my Hearty Pasta Fagioli Soup.
Frequently Asked Questions
1. Can I use green or brown lentils instead of red?
Yes, but the texture will be thicker and less creamy, and you’ll need to cook longer.
2. Can I skip the cream?
Absolutely! The lentils make it naturally creamy without dairy.
3. Can I use an Instant Pot?
Yes — cook on high pressure for 8 minutes, then quick release.
4. Can I serve it cold?
Sure! It tastes great chilled in the summer with a squeeze of lemon.
The Final Bite
This Creamy Carrot Lentil Soup is smooth, hearty, and full of nourishing flavor. It’s the kind of meal that warms you up while still feeling light. Every spoonful delivers creamy texture, a hint of spice, and that subtle sweetness from the carrots.
Serve it with crusty bread, pita, or my No-Knead Dutch Oven Bread for a meal that’s both comforting and wholesome.