3-Ingredient Carrot Lentil Soup (Vegan)

Cozy up to a bowl of velvety, 3-ingredient carrot lentil soup! It is vegan, oil-free, and decadent tasting, but only 108 calories per serving.

Especially Straightforward 3-Ingredient Carrot Soup

When the going gets tough, the tough make soup for dinner.

It’s been a long week for a variety of reasons, but a definite plus is that the weather is finally getting cooler and (marginally) resembles fall. I enjoy the warm weather, but I am decidedly weary of summertime-style eating.

So, to make the week lighter and lovelier, I made an autumn-colored, especially-straightforward carrot and lentil soup.

(For the record, I also ate heaps of bread (specifically naan) alongside. Because the tough also eat bread ).

This creamy carrot soup is so plain but has a dreamy texture (velvet!) and glorious flavor (sweet, fresh, umami).

Recipe Benefits

• Vegan (egg-free, dairy-free)
• Oil-free (e.g., no olive oil, no butter)
• Gluten-free
• Grain-free
• Frugal
• Creamy, without any cream
• Made with 3 ingredients
• Very fast and straightforward to make

Ingredients for 3-Ingredient Carrot Lentil Soup

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.Toggle betweenUS Customary(volume) andMetric(weights) for preferred measurement option.

To make this beautiful, yet humble, soup, you will need:

• Fresh carrots
• Red lentils
• A large onion

You will also need some water (I use filtered tap water) and optional/adjustable salt. You can add in all kinds of additional flavors, but these are the only ingredients required.

I use red lentils, which are typically sold split, instead of more common brown lentils. Red lentils are common in Indian cooking (e.g., for making dal) and cook in about 15 to 20 minutes.I love fast food.

Red lentils also turn from a pinkish hue to yellow when cooked, which is reliable for enhancing the color of the carrots.

How to Make the Soup

Note that the complete instructions are also in the recipe card below.

Step One: Simmer All 3 Ingredients

In a large pot or saucepan, bring 7 cups of water to a boil. Add the vegetables (carrots–chop them or shred them, and onion), along with the lentils, and reduce to medium heat. Cook until the lentils and carrots are falling apart.

Step Two: Puree Until Smooth

Transfer soup to a high speed blender (one that can puree hot foods) and blend until smooth. Alternatively, use an immersion blender (directly in the pan) and purée the mixture until smooth.

Add more water, as needed, to reach desired consistency. Season to taste with salt.

Step Three: Rewarm the Soup

Return the creamy soup to saucepan and rewarm over medium heat.

FAQ

• How Should I Store the Soup?Store the cooled soup in an airtight container in the refrigerator for up to 5 days or the freezer for up to 6 months.
• Can I Use other Varieties of Lentils?Yes! It may take a little bit longer, depending on the lentil type, and the color will be slightly darker.
• What Are Some Ideas for Flavor Additions?This soup is wonderful as it is, but it is straightforward to add additional flavors, too. For example, 1 to 2 teaspoons of any of the following dry spices or herbs along with the salt:
  • curry powder
  • turmeric
  • chili powder
  • smoked paprika
  • ground cumin
  • ground ginger
  • Italian herbs
  • rosemary
  • thyme (1/2 to 1 teaspoon)
  • herbes de Provence.

You can also add a sprinkle of fresh herbs (such as cilantro or parsley, as I did in the photos) or a swirl of sriracha to the finished bowls of soup.

More Especially-Straightforward Nourishing Soups

• 3-Ingredient Lentil Soup (vegan, high-protein)
• Vegan Tomato Soup (3-Ingredients)
• 3-Ingredient Black Bean Pumpkin Soup {vegan, oil-free}
• Vegan Broccoli Cheese Soup
• 3-Ingredient Carrot and White Bean Soup
• Vegan Spinach Artichoke Soup {straightforward, high protein}
• 3-Ingredient Enchilada Soup {Vegan, High-Protein}
• Kale Potato & White Bean Soup {Vegan, High-Protein}