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.
Prep Time15 minutes mins
Cook Time15 minutes mins
Total Time30 minutes mins
Course: Soup
Cuisine: Anytime
Keyword: carrot and lentil soup, carrot soup, vegan lentil soup
Servings: 6 servings
Calories: 197kcal
- 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
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
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.
- Remove the stems and tops.
- With a small knife (I find a serrated knife works best), score the skin of the tomato on top, to make a large X.
- 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.
- Drain the tomatoes from the water and once cool enough to handle, peel the skin from the tomatoes.
- 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.
Calories: 197kcal | Carbohydrates: 29g | Protein: 9g | Fat: 5g | Saturated Fat: 1g | Sodium: 658mg | Potassium: 624mg | Fiber: 12g | Sugar: 7g | Vitamin A: 6173IU | Vitamin C: 21mg | Calcium: 44mg | Iron: 3mg