Creamy Carrot and Red Lentil Soup with Garlicky Croutons
When a cold winter night is calling for a bowl of soup, this Creamy Carrot and Red Lentil Soup with Garlicky Croutons is a great option! Flavored with the best vegetables of the season, combined with the velvety texture of lentils, and topped with homemade garlicky croutons – it honestly doesn’t get much better than this.
Soup people know that you can never have enough soup ideas and recipes to make it through the long winter – especially if you live in the north, like me. So, I’m happy to share another one!
Let’s get into it!
And if you’re looking for other delicious soup recipes, you have to check out my Wild Mushroom and Potato Soup, Curried Parsnip Soup with Brown Butter Drizzle, and my Super Easy Pumpkin Soup with Star Anise and Ginger!
Note: If you want to learn more about the technique involved in making soups like this, check out my formula for basic stovetop soup making. Once you understand the basic technique, you can be flexible with ingredients and creative with flavors.
Why I love this recipe:
Recipe Ingredients
You’ll need the following ingredients to make this easy lentil and carrot soup recipe:
Ingredient Notes & Substitutions
The ingredients to make this carrot lentil soup are easy to find at grocery stores. If you can, I highly recommend grabbing any of the fresh ingredients from your local farmer’s market for the best flavor.
Here are a few ingredient notes:
Leeks: Part of the allium family and close relatives of onions, garlic, and chives, leeks have the flavor of a milder and slightly sweet onion and are just lovely in building the base of soups. If you can’t find leeks, you can easily substitute a large yellow, white, or red onion in this recipe.
Apple: Adding an apple to the base of this soup is a great way to add another flavor dimension. I recommend using a Granny Smith apple, as its tart flavor plays off nicely with the sweet carrots. You can, however, substitute another variety of apple if you prefer.
Carrots: The co-lead in this recipe, find the freshest carrots that you can for the absolute best flavor. Whether you buy fresh bunches at your local farmer’s market or a bag in the grocery store, look for firm and bright-colored carrots with stem ends that look fresh.
Lentils: The addition of red lentils, which are actually brown or green lentils that have had the skins removed and split, are a wonder in this soup recipe. They quickly cook (hello, soup ready in 30 minutes!), break down completely, and lend an unbelievably creamy texture. You can substitute green or brown lentils, but the cooking time will be considerably longer depending on the type of lentil, and the resulting color of the soup will be different. Do NOT substitute French du Puy lentils or black lentils, as neither will break down and provide a creamy texture.
Apple cider: Using just one cup of apple cider in this soup is another way to deepen the flavor profile, in the same way that adding an apple does. If you don’t want to use apple cider, you can substitute it with one cup of stock or broth.
Stock/broth: I used chicken stock in this recipe, but you can easily substitute vegetable stock based on your preferences. The amount you ultimately use will depend on your preferred consistency of the soup.
Thyme: Fresh thyme plays such a nice supporting flavor role in both the soup and the croutons, without overpowering. You can substitute with dried thyme or fresh rosemary.
Chili crisp: An optional garnish that adds a touch of heat. You can easily omit or substitute with red pepper flakes, chili powder, chili oil, cayenne pepper, or even some finely chopped fresh chili peppers.
Garlicky croutons: Another optional garnish, but so perfect here! An easy recipe using fresh garlic and thyme, homemade croutons are great to have in your arsenal during soup season. If you don’t have the time, substitute with a great piece of crusty bread and forego the store-bought croutons.
Flavor Variations
There are so many different ways that you can change up this carrot lentil soup recipe. Here are just a few:
- carrot + lentils + fresh ginger root + cardamom + orange zest and juice
- carrot + lentils + curry powder + lime zest and juice + plain yogurt dollop garnish
- carrot + lentils + garam masala + ginger + creamy coconut milk
- carrot + lentils + ground cumin + ground coriander + fresh cilantro garnish
- carrot + lentils + sage + fresh lemon juice + brown butter drizzle garnish
Let’s Make This Creamy Carrot and Red Lentil Soup Together: STEP BY STEP
Be sure to check out the full recipe details and ingredient list in the recipe card below.
Steps 1, 2 & 3:
First, remove the top and bottom of the leek and slice it lengthwise. Next, wash in between all of the layers to remove all dirt and sand, and then thinly slice them lengthwise. Peel and chop the apple and finely dice the celery and garlic, and set it all aside.
Steps 4, 5 & 6:
Heat a large pot or Dutch oven over medium heat. Add the butter and when it is melted, add the leeks, celery, and garlic. While the leeks are cooking, peel and thinly slice the carrot.
When the leeks begin to soften, add the carrots, apple, bay leaf, and thyme and cook for a couple of minutes.
Steps 7, 8 & 9:
Add the red lentils, the apple cider and chicken stock. Bring it to a boil and then reduce it to a simmer until the vegetables are all tender when pierced with the tip of a knife.
While the soup is simmering, prepare the crouton ingredients by cutting the bread into cubes, and finely chopping the garlic and thyme.
Steps 10, 11 & 12:
Heat a sauté pan over medium-high heat and add the olive oil. To test if the oil is not enough, add one bread cube – when it sizzles, it’s ready. Add the bread cubes and leave them undisturbed to toast. Then, toss them around and repeat.
Steps 13, 14 & 15:
Add the garlic, thyme, and a generous pinch of kosher salt and black pepper. Continue to let them cook until they are fragrant and golden brown. Transfer them to a paper towel-lined plate to cool.
While they are cooling, blend the soup, adjusting with additional stock, if necessary, to reach your preferred consistency.
Natalie’s Expert Tips
- Work smarter, not harder. While the leeks, celery, and garlic are cooking, prep the carrots. Then, while the soup is simmering, prep and make the croutons. By the time you’re done, the vegetables will be tender and the soup will be done and ready to be blended.
- If you can, use a high-speed blender for the smoothest and creamiest texture. This is the Vitamix blender that I use – I’ve had it for ages! An immersion blender is your next best option.
- Be sure to cut everything into uniform and very small pieces for the quickest cooking time.
Serving Suggestions
- Serve this soup with a simple green salad and some crusty bread for a quick, filling meal.
- If you’ve got a little more time, consider serving it with this incredible Beet & Butternut Squash Salad or this Roasted Pear Salad with Arugula, Endive, and Spiced Maple Vinaigrette.
- This soup would make a great first course before these Juicy Pork and Apple Meatballs.
- Maybe just a glass of pinot noir or a sparkling hard cider is all you need for date night!
Storage & Reheating
STORAGE:
Store this soup in an airtight container in the refrigerator for up to 5 days.
REHEATING:
On the stovetop, place the soup into a saucepan and heat over medium-low heat until warmed through. Alternatively, you can also reheat it in the microwave, covered, in 30-second intervals until everything is warmed through.
FREEZING:
This soup freezes well in an airtight container for up to 6 months. Thaw in the refrigerator overnight before reheating.
Frequently Asked Questions for this Carrot and Lentil Soup
I hope you love this Creamy Carrot and Red Lentil Soup with Garlicky Croutons! If you make it, be sure to leave a rating so I know how you liked it!
Recipe Card
Creamy Carrot and Red Lentil Soup with Garlicky Croutons
Ingredients
- 3 tbsp unsalted butter
- 1 leek (large, thinly sliced)
- 1 celery stalk (small dice)
- 3 garlic cloves (chopped)
- 1 apple (preferably Granny Smith, small dice)
- 2 lbs carrots (peeled and thinly sliced)
- 1 bay leaf
- 4 thyme sprigs
- 1 1/2 cups red lentils
- 1 cup apple cider
- 7 cups chicken stock (or vegetable stock)
- 2 tsp kosher salt
- 1 tsp black pepper
- 1 tbsp chili crisp (optional garnish)
Garlicky Croutons
- 3 tbsp olive oil
- 4 slices bread (high-quality bread of your choice)
- 2 garlic cloves (finely chopped)
- 1 tbsp fresh thyme leaves
Instructions
- Prep the aromatics. Cut off the root end of the leek and the top woody parts, leaving about 1/3 of the green at the top. (Save the cut-off portions to make stock at a later date). Next, cut the leek in half lengthwise and rinse the layers until all dirt and sand are removed. Place the leeks, cut side down, on a cutting board and thinly slice them.
- Cut the celery into a small dice and chop the garlic.
- Cook the aromatics. Heat a large soup pot or Dutch oven over medium-low heat and add the butter. When the butter is melted, add the leeks, celery, and garlic and cook until starting to soften.
- Prep the rest of the vegetables. While the aromatics are cooking, peel the carrots and thinly slice them. Peel and dice the apple.
- Add the carrots, apple, bay leaf, and thyme to the pot and season well with salt and pepper.
- Next, add the lentils, apple cider, and stock. Bring the soup to a boil and then reduce to a simmer and cook until all of the vegetables are tender – about 15-20 minutes.
- Make the croutons. While the soup is simmering, heat a large sauté pan over medium heat. Add the olive oil and let it heat up. When the oil is hot, add the bread cubes (you can test this by adding one cube to the oil to see if it's hot enough – if it sizzles, it's ready). Every couple of minutes, toss the bread until it absorbs the oil and is starting to brown. Add the garlic, thyme, salt and pepper, and continue to toss around until they are crunchy. Remove them from the pan onto paper towels.
- Blend. When the vegetables are tender, working in batches, add ladles of the soup to a blender, making sure to only fill it 2/3 full. Remove the cap on the lid and cover it with a kitchen towel so that the steam can escape. Blend until completely smooth and creamy. Pour into a clean saucepan and return it to low heat. Taste the soup and make any final adjustments – salt, pepper, additional stock, or water to thin to your desired consistency.
- Serve. Ladle the soup into bowls and add croutons and a drizzle of chili crisp. ENJOY!
Notes
- If you can, use a high-speed blender for the smoothest and creamiest texture. This is the Vitamix blender that I use – I’ve had it for ages! An immersion blender is your next best option.
- Be sure to cut everything into uniform and very small pieces for the quickest cooking time.
Nutrition
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I’m Natalie and I love to create seasonal and interesting elevated food for busy everyday real life! Dinner doesn’t have to be boring and I’m here to help. This is where busy meets delicious!