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Carrot and Lentil Soup

This hearty carrot and lentil soup is made by simmering chopped carrots, lentils, and aromatics in vegetable broth, then blending to a smooth, velvety consistency. Finished with a splash of lemon and a pinch of cumin, it offers a comforting, vibrant bowl with a rich aroma and bright flavor. The final texture is silky with tender vegetables and well-defined spices.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: Homestyle
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 3 large carrots preferably organic and firm
  • 1 onion yellow onion, finely diced
  • 2 cloves garlic minced
  • ¾ cup green or brown lentils rinsed
  • 4 cups vegetable broth homemade or low-sodium store-bought
  • 1 tsp cumin
  • ½ tsp smoked paprika
  • 1 tbsp lemon juice freshly squeezed
  • 2 tbsp olive oil good quality

Equipment

  • Heavy-bottomed soup pot
  • Immersion or regular blender
  • Sharp Knife
  • Chopping board
  • Wooden spoon
  • Measuring spoons

Method
 

  1. Peel and chop the carrots into small, uniform dice, about 1 cm each, and set aside.
  2. Finely dice the onion and mince the garlic cloves, preparing them for sautéing.
  3. Heat the olive oil in a heavy-bottomed soup pot over medium heat until it shimmers and begins to gently sizzle.
  4. Add the diced onion and cook, stirring frequently, until translucent and fragrant, about 5 minutes. The onions should turn a light golden and smell sweet.
  5. Add the minced garlic, cumin, and smoked paprika to the pot, stirring constantly for about 1 minute until the spices release their aroma and turn fragrant.
  6. Stir in the chopped carrots, coating them with the aromatic spices and cooking for another 5 minutes until they start to soften and smell sweet.
  7. Pour in the vegetable broth, bringing the mixture to a gentle boil over high heat. Once bubbling, reduce the heat to low, cover, and let simmer for 20-25 minutes until the carrots are tender.
  8. Add the rinsed lentils to the pot, stirring well. Continue simmering uncovered for another 20 minutes, until the lentils are tender and the broth is flavorful.
  9. Remove the pot from heat. Use an immersion blender to puree the soup directly in the pot until smooth and velvety. Alternatively, transfer the soup in batches to a blender, blending until creamy—be cautious with hot liquids.
  10. Stir in the freshly squeezed lemon juice, tasting and adjusting seasoning with salt and pepper if needed. The lemon adds a bright, tangy note that lifts the earthy flavors.
  11. Let the soup rest for 5 minutes to allow flavors to meld, then ladle into bowls. Drizzle with a little olive oil or garnish with herbs if desired, and serve hot.

Notes

For a chunkier texture, blend only half the soup or leave some vegetables unpureed. To enhance flavor, toast spices gently before adding liquids. Always add lemon juice at the end to preserve its brightness.