Carrot Sweet Potato Lentil Soup Recipe
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Jump to RecipeThis carrot sweet potato lentil soup recipe is hearty, filling, and packed with tons of plant protein. Made with vegetables and spices, this soup is light and delicious! It’s plant-based, gluten free, and high in protein.
This soup is velvety, creamy, and surprisingly hearty for a pureed soup. The red lentils and the carrots are the stars of this simple dish. Serve with a thick slice of crusty bread and dig in!
If you’re looking for an easy and tasty soup recipe, this one is loaded with roasted vegetables and hearty lentils. Chunky, hearty soups are my go-to but wanted to try something a little more creamy and this lentil and sweet potato soup was born!
I love the smoky savory spice blend in this soup- the smoked paprika and red chili flakes add a wonderful taste. We gave this recipe a 10/10, and it’s great to make for company.
This Carrot Sweet Potato Lentil Soup Is
- Creamy
- Smoky
- Packed with Flavor
- Made with whole, simple ingredients
- Velvety
- Filling until dinner
- Vegan and Gluten-Free
What’s In This Simple Carrot Lentil Soup?
Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!
- Red Lentils: I’d recommend red lentils over other varieties of lentil for this soup. I always have red lentils on hand for recipes. They are great to throw into soups, stews, and even chilis for a little extra protein!
- Carrots
- Celery
- Low Sodium Vegetable Stock – I like to use this low sodium vegetable stock for my recipes because it has great flavor… without all the salt. I always use low sodium or no-salt-added broth or stock to start, and then I can add salt or other spices later if needed. Check out some fantastic low sodium recipes!
- Onion
- Smoked Paprika
- Salt & Pepper
- Coconut Cream: to stir in for a silky finish. I like a full-fat coconut cream, which makes this soup really #extra! if you eat dairy you can also add a dollop of crème fraiche or Greek yogurt instead.
Easy Soup Recipes Anytime
This carrot sweet potato lentil soup is a fantastic recipe any time of year. Soup can be warm and comforting, making it a timeless favorite. Soup is versatile and adaptable, and great any time!
I love finishing off my soups with fresh herbs, a drizzle of olive oil or coconut milk, and chili flakes. Browse all our modern soup recipes here!
How To Make This Soup
- In a Dutch oven or other large pot, heat the olive oil over low heat. Add the onion and garlic, and sauté on low for 7 or 8 minutes until the onions begin to soften.
- Add the carrots, sweet potatoes, red lentils, vegetable stock, smoked paprika, and chili powder and bring to a boil. Reduce heat to low and simmer the soup for 30 minutes until the red lentils are cooked through and the carrots soften. Add the coconut milk, reserving a tablespoon for garnish if desired.
- With an immersion blender, blend the soup until it is completely smooth. If you don’t have an immersion blender, then puree small batches in a normal blender.
- Garnish with the coconut milk, cilantro, or chili flakes/black pepper.
Dietary Modifications
While this soup is naturally vegan and gluten-free, you can easily make this oil free by substituting the olive oil for vegetable stock.
If you aren’t vegan and you eat dairy, you can skip the coconut cream or cashew cream garnish and stir in crème fraiche or Greek yogurt.
More Modern Soup Ideas
- Instant Pot Chicken and Rice Soup
- Tortilla Soup with Rotisserie Chicken
- Spaghetti Squash Soup Recipe
- Low Sodium Bone Broth
- Instant Pot Turkey Noodle Soup Recipe
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Carrot Sweet Potato Lentil Soup
Equipment
- Dutch Oven, or Large Pot
- Immersion Blender
Ingredients
- 2 tablespoons olive oil
- 1 large onion sliced
- 4 cloves garlic minced
- 2 lbs carrots sliced
- 2 cups red lentils
- 10 cups low sodium vegetable stock
- 1 tablespoon smoked paprika
- 1 teaspoon chili powder
- Salt & Pepper to taste
- 14 ounces coconut milk full fat
- 1 lemon juiced
- Cilantro for garnish
Instructions
- In a Dutch oven or other large pot, heat the olive oil over low heat. Add the onion and garlic, and sauté on low for 7 or 8 minutes until the onions begin to soften.
- Add the carrots, sweet potatoes, red lentils, vegetable stock, smoked paprika, and chili powder and bring to a boil. Reduce heat to low and simmer the soup for 30 minutes until the red lentils are cooked through and the carrots soften. Add the coconut milk, reserving a tablespoon for garnish if desired.
- With an immersion blender, blend the soup until it is completely smooth. If you don’t have an immersion blender, then puree small batches in a normal blender.
- Garnish with the coconut milk, cilantro, or chili flakes/black pepper.
Nutrition
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Love new soups. This one is a winner
Creamy and dreamy
A soup to love