If you're looking for a simple but deeply satisfying meal, this creamy carrot and lentil soup checks every box. It's rich, cozy, and made with ingredients you probably already have in your kitchen. The best part? That subtle touch of apple brings a sweet twist that totally works.
This soup is a go-to during chilly months, especially fall and winter, when you're craving something warm and hearty but still light. It also makes a great starter for holiday meals or a healthy weeknight dinner when you want comfort without the heaviness.
This recipe was inspired by my Cheesy Muffin Tin Pizza Puffs-and it pairs perfectly with my Loaded Twice-Baked Potatoes. The creamy soup and those cheesy, comforting potatoes make a winning combo for any cozy dinner.
Ingredients
- Onion adds natural sweetness and builds a savory base when sautéed.
- Carrots bring a warm, earthy flavor and help give the soup its creamy body.
- Garlic boosts the overall flavor with a mellow, savory kick.
- Butter softens the vegetables and adds a rich layer of flavor.
- Red lentils cook quickly and create a hearty, smooth texture.
- Vegetable broth forms the flavorful base that ties everything together.
- Milk adds light creaminess and helps balance the spices.
- Heavy cream makes the soup richer and more velvety.
- Apple brings a touch of natural sweetness that complements the carrots and lentils.
- Honey gently sweetens the soup and blends the flavors.
- Salt enhances all the other ingredients and ties the dish together.
- Chili powder adds just enough warmth without overpowering the other flavors.
- Smoked paprika gives the soup a subtle smoky depth.
- Ginger adds a fresh, warming note that lifts the soup.
- Cumin contributes an earthy, nutty flavor to round out the spices.
- Turmeric powder adds a golden color and a mild, bitter edge.
- Ground pepper finishes the soup with a light, spicy kick.
See recipe card for quantities.
How to Make Carrot and Lentil Soup
Roughly chop the onion and carrots into ½-inch pieces. Peel and crush the garlic cloves.
In a large pot or Dutch oven, melt the butter over medium-high heat. Add the onion and garlic and sauté for about 5 minutes, stirring often, until they're soft and translucent.
Add the chopped carrots and all the spices. Stir well to coat everything evenly. Cook for 2 more minutes.
Add the lentils, vegetable broth, milk, and cream. Stir to combine. Bring the pot to a boil, then reduce the heat to medium and let it simmer for 12-14 minutes.
While the soup is simmering, peel, core, and chop the apple into ½-inch chunks.
Once the lentils are soft, add the chopped apple and honey to the pot. Let it cook for 1 more minute so the flavors blend.
Carefully transfer the soup to a blender or food processor. You may need to do this in batches. Blend until smooth and creamy-about 20 seconds.
⚠️ Tip: When blending hot soup, remove the small vent on the lid and cover it with a towel to let steam escape safely.
Pour the blended soup back into the pot. Taste and add more salt if needed. If it's too thick, add 1-2 tablespoons of milk or broth until it's just right.
Serve hot. Top it off with fresh parsley, cracked pepper, a swirl of yogurt, or a splash of lime juice-whatever you like. This one's even better with crusty bread for dipping.
Hint: Let the soup rest for a couple of minutes before serving to let the flavors settle and the texture thicken slightly. It tastes even better after it sits for a bit.
Substitutions & Variations
Here are some ways you can adjust the recipe to fit your preferences:
- Gluten-Free - Use a certified gluten-free vegetable broth to keep this recipe safe for gluten-free diets.
- Dairy-Free - Replace the milk and cream with canned coconut milk or any unsweetened non-dairy alternative.
- Spicier - Add a pinch of cayenne or a chopped chili for more heat.
- Kid-Friendly - Blend the soup until extra smooth and serve it with cheesy toast or mini grilled sandwiches.
- Low-Sodium - Choose low-sodium broth and adjust the salt to taste.
See this spicy version of this recipe on my website! (placeholder for in-content link)
💭Crucial Success Tips
Don't overcook the lentils-check them around the 12-minute mark. You want them soft, not mushy, so the soup blends smooth but still holds some body. Also, blend in batches if needed and don't overfill your blender when the soup is hot.
FAQ
Red lentils cook faster and break down for a creamy texture, but you can use green or brown-just expect a longer cook time and a chunkier soup.
Yes, this soup freezes great. Let it cool completely, store it in an airtight container, and freeze for up to 2 months.
Absolutely. Just swap the milk and cream for coconut milk or any unsweetened non-dairy milk you like.
📖 Recipe
Cozy Carrot and Lentil Soup with a Sweet Apple Twist
Ingredients
Method
- Roughly chop the onion and carrots into ½-inch pieces. Peel and crush the garlic cloves.
- In a large pot or Dutch oven, melt the butter over medium-high heat. Add the onion and garlic and sauté for about 5 minutes, stirring often, until they're soft and translucent.
- Add the chopped carrots and all the spices. Stir well to coat everything evenly. Cook for 2 more minutes.
- Add the lentils, vegetable broth, milk, and cream. Stir to combine. Bring the pot to a boil, then reduce the heat to medium and let it simmer for 12-14 minutes.
- While the soup is simmering, peel, core, and chop the apple into ½-inch chunks.
- Once the lentils are soft, add the chopped apple and honey to the pot. Let it cook for 1 more minute so the flavors blend.
- Carefully transfer the soup to a blender or food processor. You may need to do this in batches. Blend until smooth and creamy-about 20 seconds.⚠️ Tip: When blending hot soup, remove the small vent on the lid and cover it with a towel to let steam escape safely.
- Pour the blended soup back into the pot. Taste and add more salt if needed. If it's too thick, add 1-2 tablespoons of milk or broth until it's just right.
- Serve hot. Top it off with fresh parsley, cracked pepper, a swirl of yogurt, or a splash of lime juice-whatever you like. This one's even better with crusty bread for dipping.
How to Store Carrot and Lentil Soup
Store the cooled soup in an airtight container in the fridge for up to 4 days. Reheat on the stove over low heat, adding a splash of broth or milk if it's too thick.
This soup also freezes well. Let it cool fully, pour into freezer-safe containers, and store for up to 2 months. Thaw overnight in the fridge and reheat gently.
Fall
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