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A close up view of a white bowl containing lentil carrot soup with additional bowls of soup in the background.

Creamy Carrot and Red Lentil Soup with Garlicky Croutons

By Natalie Marble
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.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Soup
Cuisine American
Servings 8 servings
Calories 416 kcal

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!

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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

Calories: 416kcalCarbohydrates: 54gProtein: 17gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 18mgSodium: 1033mgPotassium: 1022mgFiber: 15gSugar: 16gVitamin A: 19363IUVitamin C: 14mgCalcium: 102mgIron: 4mg
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