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Carrot Lentil Soup

A warm and inviting soup made with sweet carrots and hearty lentils, perfect for any meal and entirely vegan-friendly.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Middle Eastern, Vegan
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Soup
  • 2 tablespoons unsalted butter Adds a rich, creamy base to the soup.
  • 2 cloves garlic (crushed) Infuses the soup with an aromatic flavor.
  • 1 2-inch piece ginger (peeled and chopped) Offers a warm, zesty kick.
  • 1 yellow onion (chopped) Supplies a sweet undertone.
  • 1 pound carrots (scrubbed and sliced into 1/4-inch rounds) The star of the soup, providing natural sweetness.
  • Salt and pepper Essential for seasoning to taste.
  • 3/4 teaspoon garam masala Adds complexity.
  • 1/4 teaspoon red chili flakes Introduces a touch of heat.
  • 4 cups low-sodium vegetable broth The perfect base for the soup.
  • 1/3 cup dried red lentils (rinsed and drained) Adds heartiness and texture.
  • 1-2 tablespoons apple cider vinegar Brightens the flavors.
  • 2 tablespoons tahini paste Contributes a creamy richness.
  • 2 tablespoons plain full-fat Greek yogurt Adds creaminess when served.
  • 1/4 cup fresh parsley (or cilantro | minced) Sprinkles freshness over the soup.
For the Pita Chips
  • 2 slices thin pita bread with pockets Crisp vessels for a delightful crunch.
  • 2 tablespoons extra-virgin olive oil For drizzling over the pita chips.
  • 1 tablespoon za'atar Adds depth to the chips.

Method
 

Preparation
  1. Preheat the oven to 425℉ (218℃) for the pita chips.
  2. In a large Dutch oven, melt the butter over medium heat until golden brown, about 2 minutes.
  3. Add the crushed garlic, chopped ginger, and chopped yellow onion, followed by the sliced carrots. Season with salt and pepper.
  4. Sauté for 8 to 10 minutes until the vegetables soften and gain a golden hue.
Cooking the Soup
  1. Stir in the garam masala and red chili flakes.
  2. Add the vegetable broth and rinsed lentils, seasoning with more salt and pepper as needed. Bring to a boil, then reduce heat and simmer for 25 to 30 minutes until carrots and lentils are tender.
Making the Pita Chips
  1. Cut each pita into six wedges and toss with olive oil and za'atar.
  2. Bake for 5 minutes, then flip and bake for another 2 to 5 minutes until golden and crispy.
Serving
  1. Transfer the soup to a blender, add apple cider vinegar and tahini, and blend until smooth.
  2. Serve in bowls topped with Greek yogurt and parsley, alongside pita chips for dipping.

Notes

For added depth of flavor, try toasting the spices before adding them. Add more chili flakes for a spicier soup. Consider blending in more tahini or Greek yogurt for creaminess, and lemon juice for freshness.