The basis of most carrot soups is carrot and onion, and so is this one. The onion and garlic soften in the pot first, then the cumin and coriander go in and the kitchen fills with a smell that makes dinner feel closer than it is. Carrots and dried red lentils follow with the vegetable broth, and from there the soup does its own work — simmering until the lentils have given up their shape entirely and the carrots are soft enough to blend or leave whole, depending on what texture you want in the bowl.
Freshly chopped cilantro goes in at the end, before it goes into a blender, which is optional as all the ingredients are soft. Two bowls is what this recipe produces; the exact right amount for a lunch or a light dinner for two, with nothing calculated to stretch further than it should.
If you think about a basic carrot soup, like I just described, carrot and onion, then you have some options. Add cream, or ginger (also an often practiced addition), add beans, potatoes to thicken the soup or you have more fancy additions like, coconut, peanut butter, curry and anything else you like.
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Key Ingredients in This Recipe
You’ll find the complete list of ingredients and exact quantities in the recipe below.
- Olive oil
- Onion
- Garlic
- Carrots
- Dried red lentils
- Coriander
- Cumin
- Vegetable broth
- Cilantro
How to Make Carrot Lentil Soup with Cilantro
- Step 1 – Chop the onion, carrots, garlic and cilantro.
- Step 2 – Heat the oil in a Dutch oven and add the onion and garlic and cook for a few minutes.
- Step 3 – Add the spices and cook a few more minutes.
- Step 4 – Add the carrots, the lentils and the vegetable broth and cook for 10-15 minutes until the carrots and lentils are done.
- Step 5 – Add the cilantro. Use an immersion mixer to create a smooth and creamy result. Taste the soup and add salt and pepper if needed.
- Step 6 – Serve the soup in bowls or plates and add cilantro leaves for a simple decoration.
Another carrot soup you might like is Roasted Squash Carrot Soup with Chicken. Without the chicken and the chicken stock, you can make this one vegan as well.
Carrot Lentil Soup with Cilantro
Pin Recipe FacebookIngredients
- 1 tablespoon oil
- 1/2 onion
- 1 garlic
- 1 pound carrots
- 3.5 ounces dried red lentils
- 1 teaspoon coriander
- 1 teaspoon cumin
- 4 cups vegetable broth
- salt and pepper
- 10 sprigs cilantro, finely chopped
Instructions
- Chop the onion, carrots and garlic and cilantro.
- Heat the oil in a Dutch oven and add the onion and garlic and cook for a few minutes.
- Add the spices and cook a few more minutes.
- Add the carrots, lentils and vegetable broth and cook for 10-15 minutes until the carrots and lentils are done.
- Add the finely chopped cilantro. Use an immersion mixer or blender to create a smooth and creamy result. (NOTE 1)
- Taste the soup and add salt and pepper if needed.
- Serve the soup in bowls or plates and add cilantro leaves for a simple decoration.
Notes
- Since the vegetables and lentils are soft, you can do without the blender if you prefer a soup that’s not totally smooth.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.