This Curried Carrot and Lentil Soup promises to become a new favorite in your kitchen.
This isn’t just any lentil soup. We’re talking about a vibrant, aromatic blend of softened earthy lentils and carrots with the soothing warmth of curry powder and the luscious creaminess of coconut milk (yes, you can use ‘lite’).
Truly, this curry lentil soup exemplifies that the whole is much greater than the sum of the parts. It has become a more recent addition to our family’s favorite soups, and I hope your will love it too!
Why You’ll Love This Curried Carrot & Lentil Soup
- Simple Ingredients, Big Flavor: Humble ingredients build layers of deep flavors in this soup. From the sweet carrots and savory onions to the fragrant curry and a hint of smoky chipotle, each spoonful is a taste adventure!
- Hearty & Healthy: Red lentils and carrots are the base of this soup. Lentils are a powerhouse of plant-based protein and fibre, keeping you feeling full and satisfied. Carrots add gorgeous color, plus a boost of vitamins and a touch of natural sweetness.
- Your Soup, Your Way: Prefer a silky-smooth bisque? Or prefer more texture? This recipe lets you decide! Puree it completely with an immersion blender, or leave some of the veggies and lentils intact for more bite.
- Weeknight Friendly: With a cooking time just over 1/2 hour, this soup is perfect for a cozy weeknight meal. Most of the time is hands-off simmering, allowing you to relax while the magic happens.
- Budget-Friendly: Lentils and carrots are economical staples, making this a delicious and affordable meal for the whole family.
Curried Carrot Lentil Soup: Tips
Saute and Simmer: The beauty of this soup lies in how the flavors meld and deepen as it simmers. We start by sautéing the aromatic vegetables – carrots, onion, and celery – with the curry powder, salt, allspice, and a touch of chipotle. This step “blooms” the spices, releasing their full potential and creating a fragrant base for the soup. Once the veggies are softened, we add the red lentils, water, and creamy coconut milk. The lentils break down beautifully during simmering, contributing to the soup’s naturally thick and comforting texture.
Pro Tip for Curry Flavor: In my experience the “heat” in curry powders can vary greatly. I recommend a mild curry powder in this recipe, for mild heat. If you enjoy more heat, use a hotter curry powder or more chipotle.
Don’t Skip the Lime: A squeeze of fresh lemon or lime juice at the end is a game-changer. It brightens the soup, cutting through the richness of the coconut milk and enhancing all the other flavors. Don’t skip this step!
Recipe Renewal: One of the best things about this Curried Carrot and Lentil Soup? It gets even better with time! Make a big batch, and enjoy the evolving flavors for days. It’s perfect for meal prep, and it freezes beautifully. See my tips for how to “renew” this recipe in the recipe card. (p.s. I share other Recipe Renewal tips like this in Dreena’s Kind Kitchen.)
Curried Carrot and Lentil Soup
The ingredients in this soup are simple, but the flavors are full, with warm curry and creamy coconut. If you prefer a chunkier soup, you can skip the pureeing step, or puree just partially to leave some texture.
Ingredients
- 4 cups water (+ another few tablespoons for saute)
- 4 cups sliced carrot
- 1 cup chopped onion
- 1 cup chopped celery
- 1½ tablespoons curry powder
- 1 – 1 1/4 teaspoons sea salt
- ¼ teaspoon ground allspice plus a pinch for optional garnish
- ⅛ teaspoon chipotle powder plus a pinch for optional garnish (see note)
- 1 cup red lentils rinsed and drained
- 1 cup canned coconut milk lite or regular
- 3-4 tablespoons tablespoons fresh lemon or lime juice
- 4-4 tablespoons tablespoons chopped fresh cilantro for serving (optional)
Instructions
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Pour 2 tablespoons water into a large soup pot and set over medium-high heat. Add the carrots, onion, celery, curry powder, salt (starting with 1 teaspoon), allspice, and chipotle powder. Cook for 7–8 minutes, until the onion and carrot have softened, adding more water if the veggies are sticking.
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Add the lentils, 4 cups water, and coconut milk and stir. Increase the heat to high to bring the soup to a boil, then reduce the heat to low, cover, and simmer for 15–20 minutes, stirring once halfway though, until the lentils are fully softened.
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Add 3 tablespoons lemon or lime juice. Use an immersion blender to puree the soup to your desired consistency. Alternatively, you can transfer the soup in batches to a blender and puree. Taste and add extra salt and lemon juice if needed. Divide the soup into bowls and serve sprinkled with cilantro and a pinch of allspice and/or chipotle powder, if desired.
Notes
Greens Boost: Before serving, add several cups of baby spinach and stir until just wilted.
Recipe Renewal! You can keep extra soup in the fridge for several days; the flavors will only improve. This soup also freezes well if you want to double the batch. To revamp leftovers as a new meal, gently reheat and try it . . .
- as a “sauce” over cooked rice and baked sweet potatoes
- tossed into hot pasta
- mixed into beans and greens for a lunch bowl, topped with other vegetables, a sprinkle of pumpkin seeds, and some cubed avocado
I hope this soup becomes a staple in your home as it is in mine. Share your feedback in the comments.
x Dreena
