Creamy Red Lentil and Carrot Soup (Vegan Option)

45 minutes

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Creamy Red Lentil and Carrot Soup (Vegan Option) - Plattershare - Recipes, food stories and food lovers

4.50 from 4 votes
Indian

About Creamy Red Lentil and Carrot Soup (Vegan Option)

This vibrant and flavorful Red Lentil and Carrot Soup is a comforting and healthy meal perfect for any time of year. Made with simple, wholesome ingredients like red lentils, carrots, and tomatoes, this recipe is surprisingly easy to make and delivers a rich, satisfying taste.
Infused with warming spices like cinnamon and cloves, this soup is both hearty and light, making it an ideal starter or a complete light meal. The subtle sweetness of carrots complements the earthy lentils beautifully, creating a harmonious blend of textures and flavors.
Easily adaptable to your dietary needs, this recipe offers a delicious vegan option by simply omitting the optional fresh cream garnish. Whether enjoyed warm or slightly chilled, this soup is a delicious and nutritious addition to your culinary repertoire.
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Recipe Time & More

Prep20 minutes
Cook25 minutes
Total45 minutes
Calories223 kcal
Serves4
Served AsSoup
Recipe TasteSaltySourSpicyTangy

Ingredients
 

Vegetables

  • 1 cup Carrots roughly chopped
  • 1 cup Tomatoes roughly chopped; canned diced tomatoes may be substituted
  • 1 medium Onion roughly chopped
  • 1 inch Ginger peeled and crushed

Legumes & Grains

  • 1 cup Lentils also known as masoor dal; no need to pre-soak, red

Spices & Aromatics

Seasoning & Fats

  • 1.5 tsp Salt or to taste
  • 1 tbsp Lemon Juice freshly squeezed, or to taste
  • 1 tbsp Butter or olive oil for vegan option

Garnish (Optional)

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Instructions
 

Preparation

  • Heat butter (or olive oil) in a large pot or Dutch oven over medium heat. Add onion, carrots, and garlic; sauté until softened, about 5 minutes.

Adding Lentils and Spices

  • Add red lentils, tomatoes, ginger, cinnamon stick, cloves, black pepper, and salt. Stir well to combine.

Simmering the Soup

  • Pour in vegetable broth (or water). Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until lentils are tender and the soup has thickened slightly. Remove cinnamon stick and cloves.

Blending the Soup

  • Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth and creamy. Return to the pot.

Finishing Touches

  • Stir in lemon juice. Heat through for 2-3 minutes. Do not boil.

Serving

  • Pour into bowls. Garnish with fresh coriander and a dollop of fresh cream (optional). Serve hot or slightly chilled.

Recipe Notes

Expert Tips

  • For a richer flavor, roast the carrots and onions before adding them to the soup.
  • Adjust the amount of lemon juice to your liking. A little extra can brighten the flavor.
  • If you prefer a thicker soup, you can simmer it for a longer period or add a tablespoon of red lentil flour at the end.
  • Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently before serving.

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4.50 from 4 votes

Recipe Nutrition

Calories: 223kcalCarbohydrates: 35gProtein: 13gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.6gSodium: 855mgFiber: 16gSugar: 4g

Hem Lata Srivastava
Hem Lata Srivastava
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4.50 from 4 votes

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