Carrot & Lentil Soup Recipe

Name: Carrot & Lentil Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 large carrots, peeled and chopped; 1 large sweet onion, chopped; 2 stalks celery, chopped; 2 garlic cloves, crushed; 1/2 cup dried brown lentils; 4 cups vegetable stock; 2 cups water; 1 1/2 tablespoons cumin; 1/2 cup buttermilk (may substitute sour cream or cream for gluten-free version); black pepper or white pepper

Servings: persons

6 large carrots, peeled and chopped
1 large sweet onion, chopped
2 stalks celery, chopped
2 garlic cloves, crushed
1/2 cup dried brown lentils
4 cups vegetable stock
2 cups water
1 1/2 tablespoons cumin
1/2 cup buttermilk (may substitute sour cream or cream for gluten-free version)
black pepper or white pepper

1
Place onion, garlic and cumin in a stock pot with 1/2 cup of the vegetable stock. Cook over medium-low heat until onion is soft and translucent.
2
Add carrots and celery. Stir and cook for a 4-5 minutes (until coated with stock and somewhat soft).
3
Add remaining 3 1/2 cups of vegetable stock (I like the low-sodium varieties) and 2 cups water. Bring to a boil, then simmer over low heat for 20-30 minutes.
4
When carrots are softened (easily pierced with a fork), scoop 1-2 cups of soup at a time into a blender or food processor.
5
Blend until smooth, thick and creamy. Repeat until you have processed all the soup.
6
Return blended soup into the stock pot and add lentils.
7
Cook over low to medium-low heat for 20-30 minutes, until lentils are soft.
8
Refrigerate at this point to serve later, or continue to the next step.
9
Ladle into soup bowls and add a tablespoon of buttermilk (or cream or sour cream) to each serving. Stir.
10
Add freshly ground pepper to taste, garnish with parsley or basil (if desired) and serve. You may also add parmesan cheese or other toppings that you like.
11
Serve with a thick, crusty bread and a side salad.

421

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 large carrots, peeled and chopped, 1 large sweet onion, chopped, 2 stalks celery, chopped, 2 garlic cloves, crushed, and more.

Yes, Carrot & Lentil Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Carrot & Lentil Soup

How did you like this recipe?

Frequently Asked Questions