Carrot and Red Lentil Soup recipe

A hearty and healthy soup, this carrot and red lentil stew bursts with flavors of healthy vegetables and aromatic spices. Sweet potatoes, apples, carrots and lentil are simmered until tender and pureed until a creamy, smooth and savory stew that will make any cold winter night a special occasion. Serve with warm crusty bread and a glass of wine for a wonderful way to end any day.

Ingredients List:

¼ c. butter
2 large sweet potatoes, peeled and cubed
3 large carrots, peeled and chopped
1 apple, peeled, cored and chopped
1 onion, minced
½ c. red lentils
½ tsp minced fresh ginger
½ tsp ground black pepper
1 tsp salt
½ tsp ground cumin
½ tsp chili powder
½ tsp paprika
4 c. vegetable broth
Plain yogurt, to garnish


1. In large heavy bottomed pot or Dutch oven melt butter over medium-high heat. Add sweet potatoes, carrots, apples and onions and stir, cooking until onions are translucent, about 10 minutes.

2. Stir in lentils, ginger, pepper, salt, cumin, chili powder, paprika and vegetable broth. Bring to a boil; reduce heat to medium-low. Cover, and simmer until the lentils and vegetables are soft, about 30 minutes.

3. Pour soup into blender in small batches and puree, returning to cooking pot until all the soup has been pureed.

4. Bring back to a simmer and cook 10 minutes more. Add water as needed to thin the soup to your preferred consistency and serve with yogurt for garnish.

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Published by Starsol