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.

Two bowls of carrot lentil soup on a table topped with croutons, coconut cream, pepper, and parsley. There are bowls of croutons, chopped herbs, oil, and a striped napkin on the table too.

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!

Ingredients for carrot lentil soup on a table in bowls.
Ingredients: broth, oil, salt, pepper, coriander, cumin, paprika, dry red lentils, onion, coconut milk, tomato paste, garlic, and carrots.

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

Diced carrots, garlic, and 1 teaspoon of salt in a pot after being sautéed.
Cook onions, carrots, garlic, and 1 teaspoon of salt and sauté until the garlic is lightly toasted.
Cumin, pepper, coriander, and tomato paste on top of sauteed carrots and onions in a white dutch oven.
Add tomato pasta and spices.
Ingredients for carrot lentil soup in a pot before being stirred together.
Add the lentils, 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.
Cooked carrot lentil soup before being blended.
Cook until carrots are very soft. About 20 minutes.
An immersion blender pureeing cooked carrot lentil soup after cooking.
Blend soup until your desired consistency is reached.
A wooden spoon in a pot of cooked and blended carrot lentil soup.
Taste and add additional seasoning to taste, if desired.

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.

A ladle pouring cooked carrot lentil soup into a white bowl. The pot of soup and another bowl are blurred in the background.

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.

A bowl of carrot lentil soup on a table topped with croutons, coconut cream, pepper, and parsley. There are bowls of croutons, chopped herbs, oil, and a striped napkin on the table too.

Other hearty veggie-loaded soup recipes to try…

Did you try this carrot lentil soup and now you’re hungry for more? 

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A bowl of carrot lentil soup on a table topped with croutons, coconut cream, pepper, and parsley. There are bowls of croutons, chopped herbs, oil, and a striped napkin on the table too.
Creamy Carrot Red Lentil Soup served in a big bowl
5 from 15 votes

30-Minute Creamy Carrot Red Lentil Soup

Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Cuisine: American
Course: Main Course, Soup
Author: Taesha Butler
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.
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Ingredients
 

  • 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

Instructions
 

  • 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.
    Carrots, onions in a white pot after being sauteed.
  • Stir in the paprika, coriander, cumin, pepper, and tomato paste and cook for 30 seconds to bring out the flavor of the spices.
    Spices for carrot lentil soup on top of sauteed carrots and onions in a white pot.
  • 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.
    Ingredients for carrot lentil soup in a white pot before being stirred together.
  • 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.
    An immersion blender blending cooked carrot lentil soup.
  • 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.
    Wooden spoon in a pot pf cooked and pureed carrot lentil soup.
Calories: 270kcal, Carbohydrates: 35g, Protein: 10g, Fat: 10g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Sodium: 745mg, Potassium: 665mg, Fiber: 13g, Sugar: 7g, Vitamin A: 14378IU, Vitamin C: 11mg, Calcium: 59mg, Iron: 3mg