One Pot Carrot Lentil Soup
We could not get over how delicious and simple this soup was to make. No one in my family knew I had snuck in so many veggies and the lentils into this creamy creation. The ginger, garlic, apple and honey really set this one apart from the rest.
If you want to keep this dairy free, make sure you use olive oil instead of butter. To keep this Vegetarian, make sure you use olive oil and vegetable broth. If you don’t have sweet potatoes, you can sub in regular potatoes.
There is no cream in this creamy carrot soup. Make sure you use your hand immersion blender or you can transfer the soup in batches, to your food processor or blender to process. Just be careful that it has cooled slightly and the blender container has an opening to breathe out of since its so hot.
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Creamy Carrot Lentil Soup
Equipment
Ingredients
- 4 tbs butter or olive oil
- 1 large white onion, diced
- 3 cloves garlic, sliced
- 1 tbs ginger paste (or fresh grated)
- 1 lb carrots, peeled + diced
- 1½ lbs sweet potatoes, peeled + diced
- 1 cup red lentils, rinsed
- 8 cups low sodium chicken broth (or vegetable broth)
- salt to taste
- 1 apple (Fuji or Honey crisp)
- 2 tbs honey (or maple syrup)
Optional Garnishes: paprika, cayenne pepper, honey drizzle + chopped fresh parsley
Instructions
- In one pot, melt your butter (or heat your olive oil) on medium. Add in the onions and saute until transluscent – about 4 minutes. Stir in the garlic and ginger for 30 seconds. Add in the carrots, sweet potatoes and toss all to coat. Add in the lentils, broth and salt to taste and raise heat to bring to a boil. Once boiling, lower the heat to a simmer and cover the pot for 20-25 minutes (until the potatoes are fork tender). Add in the apple and honey and proceed to use a hand emersion blender to puree the soup. If you dont have a had immersion blender simply use a food processor or regular blender to puree the soup in batches.
- Garnish with more honey, paprika, parsley and cayenne if using.
Added some cumin and topped with fresh cilantro. Is easy fast in instant pot. Delicious will be making on a regular basis!!! 5/5
Hi Cathy, I’m so glad the recipe worked for you! Thank you for trying it!!
May I use regular lentils? I do not have red lentils.
I am one of those annoying people that enjoys fiddling with the recipe and I love reading other comments by cooks who change the recipe too. I added canned lentils because that’s what I had – two cans. I omitted the Apple because I’m not a big fan of apple in soup. I also added about a tablespoon of penzeys sweet Curry. Oh man the soup was totally heaven. I’ll definitely be making it again!
I love it when readers come back to share their version of the recipe – i think its super helpful to others!
Can this be made in a crock pot? If so, how long and on high or low temp?
Deliciosaaa!! Thanks a lot!
You have a new fan in Mexico! : )
Hi Sandra and WELCOME! Thanks for supporting the site!
Amazing!!!!!
Hi Michele, I’m so glad you tried it!
Easy and delicious
Glad you tried it and liked it Pamela!
So tasty ! the ginger gives a nice kick. i added cayenne and pakrika for more heat.
Definitely to make again.
Awesome – I’m so glad you liked the soup recipe!
Made this last night!!! What a hit. I did add cayenne pepper, paprika but used Spicy Honey instead… this will become one of my families, favorite soups. Thank you for such a great recipe.
Hi Shannon, so happy the recipe was a winner for you and I love the spices you used!
Spicy Honey sounds awesome!!
I have made this soup twice now, and it is SO DELICIOUS!
Hi Jane, thanks for the kind feedback!
Delicious and warming and quick to make.
Hi Jennifer, thanks so much for the kind review of the soup – I’m glad you liked it!