Carrot and Red Lentil Soup with Parsley Cream

Warm up your soul with this silky Carrot and Red Lentil Soup with Parsley Cream, a vibrant and nourishing recipe that’s perfect for lunch or a light dinner. This hearty soup combines the natural sweetness of carrots with protein-packed red lentils, all spiced with aromatic cumin and coriander for a comforting yet flavorful twist. A velvety swirl of parsley-infused cream adds a cooling, herbaceous contrast, while a squeeze of fresh lemon juice elevates every spoonful with a bright, zesty finish. Simple to prepare in just 45 minutes, this gluten-free and vegetarian dish is as wholesome as it is satisfying. Serve it with crusty bread or a light salad for a complete meal, and don’t forget the garnish of parsley leaves for a touch of fresh elegance.

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 pieces garlic cloves, minced
• 4 medium carrots, peeled and diced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 cup red lentils, rinsed and drained
• 5 cups vegetable stock
• 1 teaspoon salt
• 0.5 teaspoon black pepper, freshly ground
• 0.5 cup heavy cream
• 2 tablespoons fresh parsley, finely chopped
• 1 teaspoon lemon juice
• 1 handful parsley leaves (for garnish)

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the chopped onion and cook for 4-5 minutes, stirring occasionally, until softened and translucent.

Step 3

Stir in the minced garlic and cook for another 30 seconds until fragrant.

Step 4

Add the diced carrots, ground cumin, and ground coriander. Stir well to coat the carrots in the spices.

Step 5

Pour in the rinsed red lentils and vegetable stock. Stir, then bring the mixture to a boil.

Step 6

Reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the carrots and lentils are very tender.

Step 7

While the soup simmers, prepare the parsley cream. In a small bowl, mix the heavy cream, chopped parsley, and lemon juice. Season to taste with a pinch of salt. Keep refrigerated until ready to serve.

Step 8

Once the soup is cooked, use an immersion blender to puree it directly in the pot until smooth. Alternatively, carefully transfer the soup to a countertop blender and blend in batches.

Step 9

Season the soup with salt and black pepper, adjusting to taste.

Step 10

Ladle the soup into bowls and add a swirl or dollop of parsley cream to each serving.

Step 11

Garnish with a few parsley leaves if desired. Serve hot and enjoy!

Nutrition Facts

Serving size	(1974.0g)

Amount per serving	% Daily Value*
Calories	1536.1

Total Fat 80.8g	0%
Saturated Fat 30.9g	0%
Polyunsaturated Fat 6.2g
Cholesterol 120mg	0%
Sodium 5423.9mg	0%
Total Carbohydrate 159.2g	0%
Dietary Fiber 43.3g	0%
Total Sugars 39.8g
Protein 45.3g	0%

Vitamin D 0IU	0%
Calcium 496.4mg	0%
Iron 17.9mg	0%
Potassium 4222.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.1%

Protein: 11.7%

Carbs: 41.2%