This creamy carrot lentil soup is hearty, spiced, and deeply nourishing. It took me a few rounds of testing to get the flavors just right but I finally did. Turns out lime juice is the secret ingredient here. The acidity cuts through the earthiness of the lentils and brings out the best in the rich coconut milk. Finished with fragrant cilantro and crispy chili oil, it's a one-pot wonder you'll want in your weeknight rotation.
Ingredient Notes
- Carrots- Use about 1 lb of peeled, chopped carrots. Their natural sweetness balances the spices and lentils.
- Red Lentils- Quick cooking and high in protein and fiber, they help thicken the soup while adding heartiness.
- Coconut Milk- Provides the creamy base. A single can gives this soup richness without dairy.
- Lime Juice- Essential. The acidity cuts the earthiness of lentils and brings out the best in the coconut milk. Don't skip it.
- Crispy Chili Oil- A chili-infused oil studded with crunchy garlic, shallots, and pepper flakes. It adds heat, texture, and depth. Pick up a jar on your next grocery run. If you don't have it, drizzle olive oil and sprinkle crushed red pepper flakes with cilantro.
- Cilantro- Fresh and bright, it complements the heat from the chili oil and rounds out the soup.
Instructions
Start by heating olive oil in a large pot. Sauté a chopped onion until golden, about 10 minutes. Add in the carrots and garlic, cooking another 10 minutes to deepen the flavor.
Stir in tomato paste and spices - chili powder, coriander, smoked paprika, turmeric, cumin, red pepper flakes, and black pepper - letting them bloom until fragrant.
Next, add rinsed red lentils, coconut milk, water or broth, lime juice, and salt. Bring to a gentle boil, then reduce to a simmer. Cook until the carrots and lentils are tender, about 20-30 minutes.
Blend the soup until silky smooth with an immersion blender (or in batches with a high-speed blender). Taste and adjust with more salt, pepper, or lime juice if needed.
Ladle the soup into bowls and top generously with crispy chili oil and chopped cilantro.
These toppings are not optional they elevate the dish into something special.
How to Serve
- With crusty bread for dipping.
- As a cozy main dish for fall or winter evenings.
- In a thermos for a warming lunch on-the-go.
- Alongside a fresh green salad for balance.
Tips, Tricks, and Alterations
- No chili oil? Use olive oil + crushed red pepper flakes with cilantro.
- Batch cooking- Soup reheats beautifully, and flavors deepen after a day.
- Texture- For a chunkier soup, blend only half and leave some lentils and carrots whole.
- Storage- Keeps in the fridge for 4-5 days; freeze up to 3 months.
- Spice control- Add more or less chili oil/red pepper to adjust heat.
Recipe
Carrot Lentil Soup
Ingredients
- 1 lb carrots peeled and chopped
- 1 large onion chopped
- 1 clove garlic minced
- 1 tablespoon olive oil
- 2 tablespoons tomato paste
- ¼ teaspoon chili powder
- ½ teaspoon ground coriander
- ¼ teaspoon smoked paprika
- ½ teaspoon ground turmeric
- ½ teaspoon ground cumin
- ½ teaspoon red pepper flakes
- ⅛ teaspoon black pepper
- ¾ cup red lentils rinsed
- 4 cups vegetable broth or water
- 1 13.5 oz can coconut milk
- 1 tablespoon lime juice
- 1 teaspoon salt plus more to taste
- Crispy chili oil for serving
- Chopped cilantro for serving
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and sauté 10 minutes until golden.
- Add carrots and garlic; cook another 10 minutes.
- Stir in tomato paste, chili powder, coriander, smoked paprika, turmeric, cumin, red pepper flakes, and black pepper. Cook 2-3 minutes until fragrant.
- Add lentils, coconut milk, broth, lime juice, and salt. Stir well.
- Bring to a boil, then reduce to a simmer. Cook 20-30 minutes, until carrots and lentils are tender.
- Blend until smooth and creamy with an immersion blender. Adjust seasoning.
- Serve hot, topped with crispy chili oil and chopped cilantro.
Did you make this recipe? Let me know!