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.
