This Creamy Carrot Red Lentil Soup is easy to make, full of flavor, and totally plant based. Made with blended carrots, red lentils, and coconut milk, this cozy soup is full of warm spices that truly take it next level in the flavor department. Made in about 30 minutes on your stove top, I’ve also included directions for slow cooker and Instant Pot.
Nothing is quite as cozy as a bowl of veggie-loaded soup at the end of the day. It warms you up from the inside out, is easy to make, and can be such a delicious vessel for adding more veggies to your diet.
Unstuffed Cabbage Soup and Veggie-Loaded Tomato Soup are our favorite soupy standbys, but as of late, we have become quite obsessed with this Creamy Carrot and Red Lentil Soup.
This creamy dreamy vegan and dairy-free soup is full of perfectly cooked carrots and plant based protein from red lentils. The blend of warm spices and the addition of coconut milk make this simple one-pot soup flavorful and feel like the perfect hearty end to your day. Gluten free and vegetarian for those who need it, this comforting soup makes about 6 servings and cooks up in about 30 minutes on your stovetop, but I have also included slow cooker and Instant Pot instructions to help this carrot lentil soup recipe fit your life!
Got more carrots that you need to store? Learn how to store cut carrots in the fridge for easy snacking or how to freeze carrots for the best texture!
How to make carrot lentil soup
How to make this soup in your Slow Cooker or Instant Pot
To make this soup in the Instant Pot, use the sauté function for Steps 1 to 4. Cancel then secure the lid and set to Manual High Pressure for 10 minutes. Release pressure then continue with Steps 5 and 6.
To make this soup in the Slow Cooker, do steps 1 through 3 in a pot or sauté pan. Transfer this mixture to your crockpot then add in the rest of the ingredients (besides the spinach). Set the slow cooker to low for 5 to 6 hours or high for 3 hours.
Wondering how to store your carrots so they stay fresh as long as possible? Check out my post on How to Keep Cut Carrots Fresh and get the most out of your produce buck!
Other Suggested Adaptations
- Add in some spinach at the end
- Blend it less or not at all for a chunkier soup
- Use heavy cream instead of coconut milk
Can this soup be made ahead of time?
Yes, in fact, I kind of think it is even better the next day! Make this carrot lentil soup up to 4 days ahead of time and store it in your fridge in an air-tight container for a quick meal.
Can I freeze this soup?
Sure! I find this soup freezes beautifully after cooking and lasts for about 2 months.
Other hearty veggie-loaded soup recipes to try…
- Veggie-Loaded Tortellini Soup (vegetarian)
- One-Pot Coconut Curry Kabocha Squash Soup
- Savory Pumpkin & Sweet Potato Soup
- Black Bean & Butternut Squash Soup
- Curry Lentil & Vegetable Soup
- Slow Cooker Chicken & Butternut Squash Stew
- Instant Pot Lentil Soup
Did you try this carrot lentil soup and now you’re hungry for more?
Sign up so that my newsletter is delivered straight to your inbox. And be sure to follow me on Facebook, Pinterest and Instagram for all kinds of veggie-loaded living ideas!
30-Minute Creamy Carrot Red Lentil Soup
- 2 Tablespoons olive oil
- 1 large onion chopped
- 4 cups chopped carrots ¼-inch dice (about 4-5 large carrots)
- 3 cloves garlic minced
- 1½ teaspoons kosher salt divided
- 1 teaspoon paprika
- ½ teaspoon ground coriander
- ½ teaspoon ground cumin
- ½ teaspoon ground black pepper
- 2 Tablespoons tomato paste
- 1 cup dry red lentils
- 4 cups low-sodium vegetable broth or broth of choice if vegetarian isn't needed
- 15 ounces canned coconut milk
- croutons, freshly chopped herbs, extra coconut milk garnish, optional
- Heat oil over medium-high heat in a large soup pot or Dutch oven. Add onion and sauté until softened and golden brown, 2 to 3 minutes.
- Add the carrots, garlic, and 1 teaspoon of salt and sauté until the garlic is lightly toasted, about 1 minute.
- Stir in the paprika, coriander, cumin, pepper, and tomato paste and cook for 30 seconds to bring out the flavor of the spices.
- Add the lentils then stir in the broth, coconut milk and remaining ½ teaspoon of salt. Bring the pot up to a boil then cover and reduce the heat to maintain a light simmer. Cook until the carrots are very soft and easily mash against the side of the pot, 15 to 20 minutes.
- Use an immersion blender to blend until your desired consistency is reached. Or you can use a regular blender to puree the soup until mostly smooth in small batches. Just be careful transferring soup into blender, as it will be very hot.
- Taste the soup and add additional salt and pepper as needed. Ladle soup into bowls and serve topped with croutons, extra coconut milk, freshly chopped herbs, or more spices. Let leftovers cool completely before storing in fridge for up to 4 days or in the freezer for up to 2 months.
The nutritional information is provided as an estimate only and may vary based on the product type, servings and other factors. If you are following a diet, please consult with a professional nutritionist or your doctor. Stay healthy!
Made this last night and it was really easy and tasty! I chose not to puree to keep the texture of the ingredients.
So glad to hear you enjoyed it! I agree, I love how easy it is!