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    Home » All Recipes

    Author: Donna | Published: Dec 9, 2019 |

    Aromatic Tomato, Carrot and Lentil Soup

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    Carrot and lentil soup

    Tomato, lentil carrot soup is a must-add to your recipe repertoire if you need a quick and easy meal the whole family can enjoy. This easy recipe comes together in just 20 minutes with a handful of pantry and fridge staples, this is one meal you will find yourself turning to time and time again, especially on a cold day. A great way to start the week off with meatless Mondays. Easily made ahead of time and simply reheated for lunch or dinner throughout the week.

    Carrot and Lentil Soup

    Why You Need This Healthy Carrot Soup Recipe

    Other than tasting amazing and being jam-packed with all good things, this easy soup recipe is also:

    • naturally gluten-free
    • dairy-free
    • vegan
    • vegetarian
    • easily made ahead of time and kept in the fridge or freezer
    • freezer friendly
    • kid-friendly
    • a one pot meal: everything cooks together in one large pot which means less dishes for you.

    Only a handful of simple ingredients are required, and none of them require a trip to a specialty store.

    Bonus: most of us likely have a huge bag of red lentils at the back of the pantry that has been there for months, this is a great recipe for finally using them.

    Oh, and it tastes delicious too!

    Ingredients needed for Carrot and Lentil Soup
    A handful of simple ingredients to make a perfect soup!

    Ingredients

    Coming together in just 20 minutes, this creamy carrot soup is easily adaptable to the varying tastes of every family member.

    Making it the perfect midweek meal.

    You are going to need a handful of simple ingredients:

    • Tomatoes: choose flavorsome in-season tomatoes. If you have the extra time I would recommend peeling the tomatoes for a smoother soup;
    • Carrots: I don't bother peeling my carrots, so I choose organic and simply give them a good scrub, but feel free to peel them if preferred;
    • Red Lentils: we are using dried lentils for this recipe. They will become mushy when cooked, but seeing as it's a soup, and we will be blending half of it anyway, this is not a concern, and rather aids in giving the soup the creamy consistency we want;
    • Onions: brown onions preferably;
    • Garlic: fresh garlic is always best, I wouldn't use garlic powder as it does not give you as much flavor;
    • Turmeric: powdered turmeric can be found in the spice section of most well-stocked grocery stores;
    • Mustard Powder: this can also be found in the spice section;
    • Vegetable broth: choose whatever you like here. I always have some Homemade Vegetable Stock From Scraps on hand, but you can make your own from powder if preferred. You can also use a chicken broth or 'chicken style' broth here if you want to keep it vegetarian;
    • Lemon: fresh is best if you have it available.

    You will also need a drizzle of olive oil or other cooking oil of choice.

    The soup is able to be made ahead of time and simply reheated on the stovetop or in the microwave when dinnertime rolls around, making it perfect for meal prepping.

    Add some traditional bread croutons or some kale croutons for something a little bit different and you are good to go.

    close up shot of Carrot and Lentil Soup

    Substitutions and Variations

    If you have the time I recommend peeling the tomatoes as it gives the soup a much smoother finish. Please see notes on the recipe card detailing the easy steps required to peel a tomato.

    Make It Spicy

    I like to make this a spicy tomato and lentil soup for myself, adding a few dashes of chili flakes once served so I don't get any whinging from the kids.

    It also pairs really well with curry powder, which can be added during the cooking process, or sprinkled on top once ready to serve.

    Make It For A Meat-Eater

    If you have a diehard meat eater in the family then simply add some shredded chicken to the soup when serving.

    Make It Smooth

    For this version of carrot soup, I blend half of the batch of soup and mix that in with the rest, so it's a little bit creamy but you get a nice bit of texture in there too.

    For those 'smooth-soup-lovers' feel free to go ahead and blend the whole thing. This is perfect if you want to enjoy it as a soup drink from a mug or a thermos.

    I use an immersion blender when blending the whole batch to negate the need for extra dishes from using a blender or food processor.

    The red lentils give a great creaminess to the soup without the need for heavy cream, which means it stays naturally vegan and dairy-free.

    4 tomatoes on a blue background
    Let's have another look at these gorgeous tomatoes!

    Serving Suggestions

    This hot soup can be served in a number of ways depending on preferences.

    I like to serve mine with some fresh crusty bread, a squeeze of lemon juice, and some chopped parsley.

    It also pairs well with:

    • Basic Homemade Air Fryer Croutons
    • Quick Pesto Croutons
    • a drizzle of coconut cream, coconut milk, fresh cream, or Greek yogurt on top for extra creaminess
    • a sprinkle of finely sliced green onions
    • a sprinkle of dukkah on top
    • a sprinkle of fresh ginger added when serving for a more zippy flavor
    • a sprinkle of chopped roasted peanuts

    Store leftovers in an airtight container in the fridge for about 3 days. After this time transfer soup to freezer-friendly containers and freeze it for up to 6 months.

    I tend to freeze mine in a couple of small portions so I can just pull out what is needed instead of a whole batch.

    Carrot and Lentil Soup on a wooden board

    Need More Lentil and Pulse Recipes?

    I don't know about you but I always tend to have lots of jars and containers of lentils, chickpeas, and other dried pulses hanging out in the pantry.

    Let's use up some more with these delicious recipes:

    • Healthy Cauliflower Soup With Carrot Cumin and Lentils
    • Easy Vegetarian Stuffed Peppers
    • Simple Vegetarian Bolognese Sauce (Instant Pot)
    • Moroccan Instant Pot Split Pea Soup
    • One Pot Indian Pumpkin Curry With Chickpeas
    • Homemade Pappadums From Scratch from The Things We'll Make

    Happy Eating

    xx

    Recipe

    carrot and lentil soup

    Aromatic Tomato, Lentil and Carrot Soup

    Tomato, carrot and lentil soup is a must add to your recipe repertoire if you need a quick and easy meal the whole family can enjoy. Coming together in just 20 minutes with a handful of pantry and fridge staples, this is one meal you will find yourself turning to time and time again.
    4.86 from 7 votes
    Print Recipe Pin Recipe Save Recipe Saved Recipes!
    Prep Time 15 minutes mins
    Cook Time 15 minutes mins
    Total Time 30 minutes mins
    Course Soup
    Cuisine Anytime
    Servings 6 servings
    Calories 197 kcal

    Clicking any equipment link above will earn me a small commission at no extra cost to you.

    Ingredients
      

    • 2 tablespoons extra virgin olive oil or cooking oil of choice
    • 3 cloves garlic finely chopped
    • 1 brown onion chopped
    • 1 teaspoon mustard powder
    • ½ teaspoon chilli flakes (more to taste optional)
    • ¼ teaspoon turmeric powder
    • 3 large carrots, diced into roughly 2cm cubes
    • 4 medium tomatoes (I used Truss) see notes for tips on skinning tomatoes (optional)
    • 4 cups vegetable stock
    • 1 cup red lentils rinsed
    • ½ lemon juiced
    • salt and pepper to taste
    Prevent your screen from going dark

    Instructions
     

    • Heat the olive oil in a medium saucepan on medium heat. Once heated, add the onions and garlic and allow to sweat for about 2 minutes. They should be tender but not starting to brown yet.
      2 tablespoons extra virgin olive oil, 3 cloves garlic, 1 brown onion
    • Add the mustard powder, chilli and turmeric, and stir to combine.
      1 teaspoon mustard powder, ½ teaspoon chilli flakes, ¼ teaspoon turmeric powder
    • Add the carrots and sauteé for about 3 minutes, until they have softened slightly.
      3 large carrots,
    • Add the chopped tomatoes, stock and lentils and simmer for about 15 minutes, or until the lentils are tender.
      4 medium tomatoes (I used Truss), 4 cups vegetable stock, 1 cup red lentils
    • Remove from the heat and add in the lemon juice.
      ½ lemon
    • Remove 2-3 cups of the soup and blend until smooth. Add back into the main saucepan, add salt and pepper to taste and stir to combine.
      salt and pepper to taste

    Notes

    To skin the tomatoes
    This step is not necessary, I just find peeling the tomatoes gives the soup a much smoother consistency, especially if you do not plan on blending the soup.
    1. Remove the stems and tops.
    2. With a small knife (I find a serrated knife works best), score the skin of the tomato on top, to make a large X.
    3. Place the tomatoes in a bowl or deep saucepan and cover with boiling water. Place a plate on top of the tomatoes to keep them submerged under the boiling water for about 5 minutes.
    4. Drain the tomatoes from the water and once cool enough to handle, peel the skin from the tomatoes.
    5. Chop roughly and set aside until ready to use.
    Storing
    Store carrot soup in an airtight container in the fridge for about 3-5 days.
    Leftovers can also be frozen for up to 6 months in an appropriate container.
    Reheat gently on the stovetop or in the microwave.

    Nutrition

    Calories: 197kcalCarbohydrates: 29gProtein: 9gFat: 5gSaturated Fat: 1gSodium: 658mgPotassium: 624mgFiber: 12gSugar: 7gVitamin A: 6173IUVitamin C: 21mgCalcium: 44mgIron: 3mg
    Tried this recipe?Leave a comment HERE and let us know how it was!

    The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

    Don’t forget to follow Whole Food Bellies on Pinterest for more recipe inspiration! Or if Pinterest isn’t your style, bookmark this post! Let’s keep the conversation going- join my Facebook group! 

    Need More Soup Recipes?

    • Slow Cooker Potato Leek and Cheddar Soup
    • Sarah's Tortellini Soup For The Soul
    • Vegan Broccoli Cheese Soup
    • Pressure Cooker Carrot Ginger and Turmeric Soup
    • One-Pot Oven Roasted Chicken In Immunity Boosting Broth
    « Maple Roasted Mini Potatoes
    Simple and Scrumptious Roasted Dutch Carrots »
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    Reader Interactions

    Comments

    1. Millie says

      February 23, 2024 at 11:30 pm

      What can i use insted of broth? Could it be just salted water?

      Reply
      • Donna says

        March 01, 2024 at 10:42 am

        You could try using salted water, however it won't have as much flavor. Do you have some dried herbs you could add?

        Reply
    2. Josephine says

      December 21, 2022 at 12:18 am

      I used a tin of chopped tomatoes. It is delicious! Might leave out the chilli next time as the flavours of the tomatoes, lentils and carrots would be a wonderful flavour on their own I think.

      Reply
    3. Nora says

      November 10, 2022 at 5:08 am

      A wonderful soup for the chilly season! I especially like that you add turmeric. The intensifies again the taste of the wonderful ingredients!

      Reply
    4. Susan says

      November 09, 2022 at 4:24 pm

      A whole lot of nutritious stuff in here. Thank you for the recipe!

      Reply
    5. Mitch says

      November 09, 2022 at 1:30 pm

      This soup was incredibly flavorful! The perfect way to warm up for colder winter weather. Thank you so much for the recipe!

      Reply
    6. Cindy says

      July 12, 2022 at 3:49 am

      Very nice recipe!
      Changes made because of what I had on hand were:

      instead of vegetable stock I used 1/2 vegetable bouillon cube
      1 large sjallot instead of an onion
      2 tomatoes with skin on
      mustard seed instead of powder
      and instead of chili flakes I used this very nice spice:
      BiPiA French Piment d'Espelette AOP en Poudre.

      Also, instead of blending I just stirred it for a few minutes
      until I was happy with the texture.

      Hubby approved!

      Reply
    7. Jacqueline McKay says

      July 07, 2022 at 5:03 am

      This soup is so easy to make and delicous.

      Thank you for letting me use your recipe Donna

      Reply
      • Donna says

        July 08, 2022 at 3:56 pm

        Glad you enjoyed Jacqueline!

        Reply
    8. Liz says

      April 01, 2021 at 3:55 am

      Made this today for lunch tomorrow ,soup is always nicer the next dayI think ,looking forward to it as it tastes lovely today 😊thank you for sharing 🙏

      Reply
      • Donna says

        April 07, 2021 at 9:59 am

        So glad you enjoyed it, and I am totally with you on soup always tasting better the next day!

        Reply
    9. James says

      January 10, 2020 at 3:12 pm

      Wow. This soup really looks good and delicious. The presentation is great. I will definitely try this one. And based on the ingredients. It very nutritious. Maybe I can cook this for my friends. I'm sure she gonna love this.

      Reply
    4.86 from 7 votes (4 ratings without comment)

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    Hello and welcome, I'm Donna!

    I am so glad you are here!

    Since I have a part-time job, 3 little kids, and a love of good food (as do you I assume), I have learned how to get the most out of the kitchen in the smallest amount of time.

    Forget about hunting down weird ingredients and making trips to specialty shops.

    We are going to make the most of what is available at the store and farmer's markets all whilst enjoying some delicious meals the whole family (hopefully...if you have fussy eaters I guarantee nothing) will enjoy.

    Pop on that apron and let's get creative in the kitchen!

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