Creamy Carrot Lentil Soup
Soups are my go-to when someone in the family isn’t feeling well (school germs are the worst!! ), it’s a chilly day, or whenever I am in need of a dish that doesn’t require a lot of fuss. This beautifully hued and flavor-packed soup couldn’t be easier to make! And as with all my recipes, I try very hard to include simple ingredients that are easily accessible. You may have most, if not all, of these ingredients on hand right now. Hearty red lentils with creamy coconut milk and other nourishing ingredients, you are going to be amazed by how filling this soup is. It’s an EASY recipe that is hard to mess up, just like my cauliflower chickpea soup and pumpkin carrot soup. So cozy, warm, and comforting, you are going to love this meal! And if you are looking for a similar, more versatile recipe, try this creamy carrot sauce!
Ingredients
I am highlighting just the ones that need further explanation. The complete list is in the recipe card below.
Lentils – make the soup thick, creamy, and filling! They are an excellent source of plant-based protein, iron (THE most essential nutrient for babies), and fiber. Red lentils work best for this soup as they cook quickly and become the softest. If you want to use brown lentils, try this turkey lentil soup instead. Carrots – add natural sweetness to the soup. Vegetable broth – adds liquid and great flavor. do NOT substitute with water. Coconut milk – You really want to use a good creamy coconut milk without any emulsifiers and stabilizers. I really love Arroy-D and Chaokoh. Purchase extra and add to so many dishes, like this one pot poached cod with orzo. Warm spices – the combination of ground cumin, turmeric, and smoked paprika is magical in this soup!
May be interested in: Lentils for Babies
Step-by-Step Instructions
Enjoy the soup 2 ways – as is or add to a high speed blender (I’ve had mine for 8+ years and I can’t live without it!) or use an immersion blender and blend until smooth. You can also blend half and keep the rest chunky (just like this iron-rich baby pasta). Note that the color will more orange once pureed.
Variations
Feel free to substitute carrots with sweet potatoes or butternut squash! They are all great sources of beta carotene, and the soup will be just as creamy and delicious. No lentils? Try with white beans or chickpeas. Top with some grated cheese, like parmesan or cheddar, for extra richness and flavor!
Serving Suggestions
This healthy soup can stand on its own as a meal topped with some fresh cilantro or parsley, lemon juice, or Greek yogurt (all optional). Or enjoy alongside some crusty bread, a salad, grilled hummus cheese sandwich, or roasted vegetables, like Indian spiced roasted cauliflower, or frozen broccoli.
For babies
This soup is thick so you can preload onto a spoon and place on the tray/table or directly in their hand. You can also spread onto a toast strip or combine with cooked pasta or grains, like oatmeal, quinoa, rice, and barley to make it easier for your baby to scoop with their hands.
For toddlers
Soups are hard for a lot of toddlers and young children. What I encourage is to include something that they like. That way if they don’t want to eat the soup, for whatever reason, there will be something that you know they will eat. Otherwise, you may have to resort to making another meal, which will further promote picky eating. You can also try serving the pureed soup as a dip for vegetables and bread. My kids love it cold too (will be extra thick in texture), making it perfect for preschool lunch or school lunch boxes.
Storage
Be sure to cool the soup to room temperature before transferring to an airtight container(s). Store in the refrigerator for up to 5 days. Reheat on the stovetop over medium heat until warmed through or in the microwave. You can also freeze for up to 3 months. To thaw, place the soup in the fridge overnight and reheat.
More Healthy Soup Ideas
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