Best Red Lentil Carrot Soup Recipes

SWEET POTATO, CARROT, APPLE, AND RED LENTIL SOUP

Steps:

• Melt the butter in a large, heavy bottomed pot over medium-high heat. Place the chopped sweet potatoes, carrots, apple, and onion in the pot. Stir and cook the apples and vegetables until the onions are translucent, about 10 minutes.
• Stir the lentils, ginger, ground black pepper, salt, cumin, chili powder, paprika, and vegetable broth into the pot with the apple and vegetable mixture. Bring the soup to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the lentils and vegetables are soft, about 30 minutes.
• Working in batches, pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
• Return the pureed soup to the cooking pot. Bring back to a simmer over medium-high heat, about 10 minutes. Add water as needed to thin the soup to your preferred consistency. Serve with yogurt for garnish.

RED LENTIL & CARROT SOUP

Steps:

• Put the kettle on to boil while you finely slice the onion. Heat the oil in a medium pan, add the onion and fry for 2 mins while you slice the garlic and dice the carrots. Add them to the pan, and cook briefly over the heat.
• Pour in 1 litre of the boiling water from the kettle, stir in the lentils and stock cube, then cover the pan and cook over a medium heat for 15 mins until the lentils are tender. Take off the heat and stir in the parsley. Ladle into bowls, and scatter with extra parsley leaves, if you like.

RED LENTIL AND CARROT SOUP WITH COCONUT FOR THE CROCK POT

Steps:

• In a large skillet cook onions in the olive oil until soft.
• Add garlic, turmeric, cumin seeds, salt and pepper; cook, stirring for 1 minute.
• Add tomatoes and bring to a boil, breaking them up as you stir.
• Add carrots, lentils, lemon juice and broth.
• Spoon mixture into slow cooker; cover and cook on high for 4-5 hours, or low for 8-10 hours.
• Stir in coconut milk and continue cooking on high for 20 minutes, until heated through.
• Serve topped with fresh cilantro and several dashes of your favorite hot sauce.

INSTANT POT CURRIED CARROT RED LENTIL SOUP

Steps:

• Saute onion for 5 minutes
• Hit the "Saute" button on your Instant Pot. Add olive oil. When hot, add the onions. Saute until transluscent, about 5 minutes. Add the ginger and curry powder and cook, stirring, until aromatic, about 30 seconds.
• Add the carrots, broth, lentils, 1 teaspoon salt, and 1/4 teaspoon pepper. Stir to combine.
• Place the lid on the Instant Pot and make sure the release valve is in the "sealing" position. Press the "Manual" button and set the timer for 10 minutes.
• The Instant Pot take about 10 minutes to warm up and then will start cooking. After the 10 minutes is up, quick-release by flipping the release valve to "venting" - a little at a time at first.
• Once venting is complete, remove the Instant Pot lid. Let cool for a few minutes, then puree. You can either use a stick blender (also known as an immersion blender) or puree in batches in the blender.
• Taste and add additional salt and pepper if desired. Ladle into bowls, garnish if desired, and serve.

RED LENTIL, CARROT AND ROASTED RED PEPPER SOUP

Steps:

• Put the first 8 ingredients into a stock pot, or large saucepan, and bring to a boil.
• Turn down the heat, and simmer for 15 to 20 minutes, or until the vegetables and lentils are tender.
• Use an immersion blender, and puree the soup until no lumps remain, or puree in batches in a food processor or blender. (careful, it's hot!).
• Add the remaining ingredients, stir to blend, or use the immersion blender again, to get a nice smooth soup.
• Taste to adjust any seasoning.
• Bring it back to a simmer.
• Serve with a dollop of sour cream, if desired.

RED LENTIL, SWEET POTATO, CARROT, AND APPLE SOUP

Steps:

• peel and chop sweet potatoes, apple, and carrot into 1 inch pieces. Saute onion in olive oil in a large heavy bottom pot until translucent. Add chili,cumin,curry powder,ginger,and garlic and saute for 1 min more until fragrant. Add chopped vegetabless and saute for 5 mins over medium heat. Add lentils and broth, cover and simmer for 30 mins. Serve with yogurt and cilantro. Can be pureed.

SWEET POTATO, CARROT, APPLE, AND RED LENTIL SOUP

Steps:

• Melt the butter in a large, heavy bottomed pot over medium-high heat. Place the chopped sweet potatoes, carrots, apple, and onion in the pot. Stir and cook the apples and vegetables until the onions are translucent, about 10 minutes. Stir the lentils, ginger, ground black pepper, salt, cumin, chili powder, paprika, and vegetable broth into the pot with the apple and vegetable mixture. Bring the soup to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the lentils and vegetables are soft, about 30 minutes. Working in batches, pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot. Return the pureed soup to the cooking pot. Bring back to a simmer over medium-high heat, about 10 minutes. Add water as needed to thin the soup to your preferred consistency. Serve with yogurt for garnish. Cook's Note This soup is also great served with crumbled feta cheese instead of yogurt as garnish.

SWEET POTATO, CARROT, APPLE, AND RED LENTIL SOUP

Steps:

• 1. Melt the butter in a large, heavy bottomed pot over medium-high heat. Place the chopped sweet potatoes, carrots, apple, and onion in the pot. Stir and cook the apples and vegetables until the onions are translucent, about 10 minutes.
• 2. Stir the lentils, ginger, ground black pepper, salt, cumin, chili powder, paprika, and vegetable broth into the pot with the apple and vegetable mixture. Bring the soup to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the lentils and vegetables are soft, about 30 minutes.
• 3. Working in batches, pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
• 4. Return the pureed soup to the cooking pot. Bring back to a.
• simmer over medium-high heat, about 10 minutes. Add water as needed to thin the soup to your preferred consistency. Serve with yogurt for garnish.

RED LENTIL AND CARROT SOUP

Steps:

• In a 4-quart saucepan bring lentils and water to a boil and skim froth. Stir in onion, garlic, ground coriander, cumin, and turmeric and simmer, partially covered, 15 minutes. Stir in carrots and bell pepper and simmer until carrots are tender, about 10 minutes. Soup may be prepared up to this point 3 days ahead, cooled, uncovered, and chilled, covered.
• Stir in coriander, scallion greens, cayenne, and salt and pepper to taste.
• Serve soup garnished with coriander sprigs.

CARROT AND RED LENTIL SOUP WITH PARSLEY CREAM

Steps:

• In large saucepan, heat oil over medium heat; cook carrots, onion, red pepper, garlic and ginger, stirring often, for 5 minutes.
• Add stock and lentils; bring to boil.
• Reduce heat, cover and simmer until carrots are tender, 15 to 20 minutes.
• With immersion blender or in batches in blender, puree soup; return to simmer.
• Season with lemon juice and salt.
• Parsley Cream: Meanwhile, finely chop parsley and green onion; place in small bowl.
• Mix in sour cream and cayenne pepper.
• Ladle soup into bowls.
• Garnish with dollop of Parsley cream.

CARROT, RED LENTIL AND ORANGE SOUP

Steps:

• In a large saucepan heat the oil, then gently fry the onion, bay leaf & celery for 5 minutes to soften them slightly, BUT DO NOT BROWN!
• Add the carrots & cook, stirring for another 2 minutes, until well coated in the onion & celery mixture.
• Stir in the lentils, tomatoes veggie stock, & bring to a boil before turning down the heat, covering & simmering for about 40 minutes, stirring occasionally, until thick & tender.
• Remove from the heat & let stand, covered for 10 minutes, before discarding the bay leaf.
• Stir in the orange juice, the zest & seasoning, then return to the heat & reheat gently until piping hot BUT NOT BOILING!
• To serve, ladel into warmed soup bowls & swirl the surface with a tablespoon of yogurt, then sprinkle a little chopped parsley on top & ENJOY!

CARROT, FENNEL AND RED LENTIL SOUP

Steps:

• You'll need a mortar and pestle, a food processor, or clean coffee grinder. Otherwise, substitute pre-ground coriander, cumin, and black pepper and use the brown mustard whole. Heat up a soup pot on medium heat with the sunflower oil. Add the fennel bulb, carrots, and leeks and simmer, stirring occasionally until soft-about 12 to 15 minutes. While cooking, peel outer layers of lemongrass, and finely chop the tender base of the stalks. Grate ginger and turmeric, and finely chop the bird's eye chilies. Stir in lemongrass, ginger, turmeric and chilies and cook for 2 minutes. Add lentils and water, bring flame to high and bring to a boil. Drop flame to a simmer, and cook for 15 minutes. While soup is cooking, prepare the spice mixture. Heat a small skillet on medium flame. Add coriander seeds and gently agitate pan until you can smell them (1-3 minutes). Transfer them to a mortar and pestle or food processor, and return pan to burner. Do the same for the cumin, mustard, and black peppercorns, toasting each separately. Add fenugreek powder for a few seconds, and add along with salt to the mix. Grind 'em up, and toss in with garlic to soup when the 30 minutes are up. Cook for 15 more minutes and add lemon juice. Salt to taste. Serve soup topped with cilantro. A lemon wedge on the side is good. This soup is also surprisingly good at room temperature.

MOROCCAN CARROT RED LENTIL SOUP

Steps:

• Heat 2 Tablespoons in a large pot over medium heat. Sauté the onion and garlic until soft. Add the carrots and sauté until carrots are tender about 10-12 minutes. Add the spices and sauté for an additional 2 minutes. Add the vegetable broth, diced tomatoes and lentils and stir to combine. Simmer on low heat for 30-35 minutes until lentils are tender. To create a creamy soup use a blender and blend soup in portions or use an immersion blender. Serve soup with fresh cilantro, crushed red pepper and fresh lemon juice. This soup freezes very well if you have leftovers. You can use chicken broth instead of vegetable broth.

SWEET POTATO, CARROT, APPLE, & RED LENTIL SOUP

Steps:

• Melt the butter in a large, heavy bottomed pot over medium-high heat. Place the chopped sweet potatoes, carrots, apple, and onion in the pot. Stir and cook the apples and vegetables until the onions are translucent, about 10 minutes. Stir the lentils, ginger, ground black pepper, salt, cumin, chili powder, paprika, and vegetable broth into the pot with the apple and vegetable mixture. Bring the soup to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the lentils and vegetables are soft, about 30 minutes. Working in batches, pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot. Return the pureed soup to the cooking pot. Bring back to a simmer over medium-high heat, about 10 minutes. Add water as needed to thin the soup to your preferred consistency. Serve with yogurt for garnish.