Creamy Red Lentil Carrot Soup

This creamy red lentil carrot soup is ready in just 30 minutes and is the perfect easy holiday and weeknight rush dinner. Keep it vegan by skipping the Greek yogurt topping or give yourself a big dollop with a sprinkle of cilantro and red pepper flakes – the choice is totally yours!

Ok, I know all the blogs in the land are posting cookies, cakes and all things Christmas but I’m a rule breaker. It’s not that I don’t want to post those types of recipes (I have them coming!) but it’s just that Christmas also means comfort to me. Anddddd if your holidays are anything like mine it’s a bit crazy. People running around, trying to plan menus, trying to wrap gifts, etc. You get it – it’s insane.

Sooooo while I can’t just sit home and eat cut out cookies all day errrrryday (but, please know I want too!) soup is my go-to comfort food. It makes me happy and is oh so delicious! 

This delicious soup is based on a soup I had just recently at a hard cider dinner I attended with Gina. The whole dinner was centered around hard cider (yasssssssssss!) and the during the appetizer hour we had these delicious soup shooters. I totally thought it was a curried butternut squash soup but then I read the description and saw it was actually red lentils!

Since I had a bag of red lentils sitting on my counter at home I KNEW I had to make this soup. Well, my recreation of the soup. This creamy red lentil carrot soup is a giant bowl of comfort and ready in JUST 30 minutes. Seriously, 30 minutes! How freaking easy is that?!

The answer is crazy easy.

All you have to do is simmer the soup, puree it up in your blender (I used my Vitamix which I still think is the beeeeeeeest thing ever!) and top it with all. the. toppings.

The soup does happen to be vegan if you leave off the Greek yogurt topping but if vegan is not your thing then drizzle it on! I totally say the chopped cilantro and crushed red pepper are optional but they totally add a great amount of flavor soooooo you should do it, okay?

{Looking for more delicious soup recipes? Try my Chicken and Chard Tortilla SoupButternut Squash Minestrone SoupRoasted Cauliflower Fennel Leek SoupDutch Split Pea SoupLamb Meatball Couscous SoupCurried Lentil Vegetable SoupSpicy Chicken Lime Soup or my Tom Kha Gai {Chicken Coconut Soup}

Carrot Red Lentil Carrot Soup

This creamy red lentil carrot soup is ready in just 30 minutes and is the perfect easy holiday and weeknight rush dinner. Keep it vegan by skipping the Greek yogurt topping or give yourself a big dollop with a sprinkle of cilantro and red pepper flakes - the choice is totally yours!

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Ingredients:

  • 1 tablespoon extra virgin olive oil
  • 1 small yellow onion, diced
  • 2 cloves garlic, grated
  • Kosher salt, to taste
  • Black pepper, to taste
  • 1/2 teaspoon curry powder (add up 1/2 teaspoon more if desired)
  • 1-1/2 cups vegetable stock or water
  • 1/2 cup rinsed red lentils
  • 3 medium sized carrots, 1-inch slices
  • 1 (14 ounce) can full-fat coconut milk
  • Greek yogurt, for topping
  • Cilantro, for topping
  • Red pepper flakes, for topping

Directions:

In a medium sized soup pot set over medium heat add olive oil. Once the oil is hot add in the diced onion and saute just until soft. Add in the garlic, kosher salt, black pepper and curry powder. Saute for another minute just until the garlic is fragrant.

Pour in vegetable stock, red lentils, carrots and coconut milk. Bring to a boil and then turn down the heat and simmer for about 20 minutes until the carrots and lentils are soft.

Add the hot soup to a blender (I used my Vitamix) and puree until completely smooth. If your blender does not hold all the soup do this in batches. Also, be very careful when blending hot soup because if the lid comes off it could be dangerous.

Pour the pureed soup back into the pot and warm through.

Top with a dollop of Greek yogurt, cilantro and red pepper flakes.