Can I use a different type of lentils?

Red lentils work best because they break down and create natural creaminess. Green or brown lentils will hold their shape more, so your soup won't be as creamy unless you blend it more thoroughly.

What if I don't have coconut milk?

You can substitute heavy cream if you're not keeping the recipe vegan. For a lighter option, try cashew cream or even a dairy-free oat milk, though the texture will be slightly thinner.

How do I make this soup spicier?

Add a pinch of cayenne pepper or red pepper flakes when you toast the spices in Step 2. You can also stir in a dollop of harissa or your favorite hot sauce at the end.

Easy One Pot Creamy Carrot Lentil Soup Recipe (Vegan + Healthy)

Name: One Pot Creamy Carrot Lentil Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 medium onion, chopped; 2 cloves garlic, minced; 1 teaspoon ground cumin; 1/2 teaspoon ground coriander; 1/4 teaspoon smoked paprika; 4 medium carrots, peeled and diced; 1 cup red lentils, rinsed; 4 cups vegetable broth; 1 cup coconut milk; 1 tablespoon lemon juice; Salt and pepper to taste; Optional garnish: chopped parsley, a drizzle of coconut milk, or croutons

One Pot Creamy Carrot Lentil Soup

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A wholesome, hearty One Pot Creamy Carrot Lentil Soup perfect for busy weeknights. Vegan, gluten-free, and ready in just 35 minutes with tender carrots and protein-packed lentils.

Author: Sarah Mae Carter
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 6 servings 1x
Category: Soup
Method: Simmer, Blend
Cuisine: American

Ingredients

Scale

1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon smoked paprika
4 medium carrots, peeled and diced
1 cup red lentils, rinsed
4 cups vegetable broth
1 cup coconut milk
1 tablespoon lemon juice
Salt and pepper to taste
Optional garnish: chopped parsley, a drizzle of coconut milk, or croutons

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Instructions

Heat olive oil in a large pot over medium heat. Add chopped onion and cook for 3-4 minutes until soft and translucent. Add minced garlic and cook for 30 seconds until fragrant.
Stir in ground cumin, coriander, and smoked paprika. Cook for 2-3 minutes, stirring frequently, to toast the spices and release their essential oils.
Add diced carrots and rinsed red lentils to the pot. Stir to coat with spiced oil and cook for 2 minutes.
Pour in vegetable broth and bring to a boil. Reduce heat to low and simmer uncovered for 20-25 minutes until carrots are fork-tender and lentils are completely soft.
Use an immersion blender to blend about half the soup, leaving some chunks for texture. Alternatively, transfer half to a regular blender, blend until smooth, and return to pot.
Stir in coconut milk and lemon juice. Taste and adjust seasoning with salt and pepper. Simmer for 2-3 minutes until heated through.
Ladle into bowls and garnish with chopped parsley, coconut milk drizzle, or croutons if desired.

Notes

Always rinse red lentils before using to remove dust and debris for even cooking.
Toast spices for 2-3 minutes to enhance flavor depth.
Leave some chunks when blending for better texture. Can use heavy cream instead of coconut milk if not keeping vegan.
Stores in refrigerator for 4-5 days. Freezes well for up to 3 months.

Nutrition

Serving Size: 1 bowl (about 1.5 cups)
Calories: 200 kcal
Sugar: 6 g
Sodium: 480 mg
Fat: 8 g
Saturated Fat: 5 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 26 g
Fiber: 6 g
Protein: 12 g
Cholesterol: 0 mg

Find it online: https://www.benefitiany.com/healthy-one-pot-creamy-carrot-lentil-soup/