02/05/2026
Creamy carrot and lentil soup recipe
Packed with fibre, plant-based protein and immune-supporting nutrients, this creamy carrot and lentil soup is as nourishing as it is comforting.
As the weather cools down, it’s the perfect go-to for a quick, warming lunch or an easy midweek dinner.
Ingredients
2 tbsp olive oil
2 tsp ground cumin
1 tsp turmeric
1 onion, diced
1 garlic clove, crushed
½ tsp chilli flakes or chilli powder
600g carrots, washed and coarsely grated (no need to peel)
Âľ cup red lentils
1 litre vegetable stock
125ml can coconut milk or cream
Greek yogurt, parsley and sourdough bread, to serve
Method
Heat oil in a large saucepan and add cumin and turmeric and fry until fragrant.
Add onion and fry until soft.
Add garlic and chilli and stir to combine.
Add carrots, lentils and vegetable stock and bring to the boil.
Reduce heat and cook for 15 minutes or until lentils are soft.
Whizz the soup with a stick blender until smooth.
Add coconut milk and return pan to heat soup through.
Finish with a dollop of Greek yogurt and parsley and serve hot with sourdough bread.
www.movementhq.com.au
