Carrot & Lentil Soup

Carrot & Lentil Soup

I have my groceries delivered from a local grocer and with each order you receive a free gift. This week it was carrots, which is wonderful but I had just purchased a 2lb bag of carrots so I found myself with more than enough of this tasty veggie. So, when life gives you carrots – you make carrot soup! This carrot & lentil soup is perfect for a chilly fall day and is full of flavor and spice to keep you warm and satisfied.


Makes 4 Servings

Nutritional value per serving; Calories 197, Fat 8g, Protein 10g, Carbs 30g


2 Tbsp extra virgin olive oil
1 red onion, sliced
1 tsp ground cumin
pinch of chili flakes
2 garlic cloves, minced
1 tomato, seeded and diced

1 tbsp tomato paste
5 carrots peeled and sliced
1 cup dried lentils, rinsed
4 cups vegetable broth
3/4 cup milk of choice (I used almond)
Sea salt & pepper, to taste


In a large pot, heat the oil over med-high heat. Add in the onion, cumin, chili flakes and garlic and cook 3-4 minutes stirring until fragrant and the onion becomes soft. Add in the tomato and tomato paste and cook for another 2-3 minutes. Stir in the carrots, lentil, broth, milk and season with salt & pepper. Cover and simmer for approx. 20-25 minutes or until carrots and lentil become soft.

Remove from heat and transfer mixture into a blender or food processor. Puree until smooth or you reach your desired consistency ( I lie to keep my quite thick!) Serve topped with a tablespoon of plain greek yogurt, fresh cilantro and a squeeze of fresh lime juice.


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