Lentil and Carrot Soup

This easy, one-pot Lentil and Carrot Soup is a hearty and flavorful dish loaded with protein, fiber, and antioxidants. A vegetable-based soup teeming with warm, savory, and umami flavors of Yondu Vegetable Umami sauce that you can enjoy on its own or with a slice of crusty bread. You will have this ready in just 40 minutes with only 10 minutes of hands-on work.

An Easy, Nutritious, and Delicious Soup

Belly filling, healthy, and super tasty! This soup recipe will be your go-to fall-to-spring recipe for the following reasons:

• Healthy. Lentils are one of the healthiest yet inexpensive plant-protein out there. They are rich in fiber and iron too. This soup also features carrots which provide a good dose of beta carotene and powerful antioxidants as well as potatoes which are great sources of energy-giving carbs and lots of minerals.
• Delicious. I used Yondu’s Vegetable Umami Sauce to give this soup an instant flavor boost! It is a versatile seasoning made with fermented organic soybeans blended with a concentrated broth of eight types of vegetables for a natural and well-balanced savory and umami taste. It is 100% vegan, gluten-free, non-GMO, and completely free from MSG and preservatives. You can get it on Amazon and my code PLANTYOND will give you an additional 10% off.
• Easy. It is super easy to make too. It will only take you 10 minutes to prepare the ingredients, and another 5 minutes to get everything in the pot. The soup will cook within 30 to 40 minutes without the need for you to stand in front of the stove.
• Simple. Wholesome veggies, spices, and seasoning are all you need. The ingredient list is short and sweet! Since I used Yondu sauce, I do not need a lot to achieve that simmered-for-hours depth of flavor. You can use it when making a lot of plant-based dishes and make them taste instantly amazing without adding extra salt, oil, or vegan butter.

Ingredients Needed

Here’s the list of ingredients you’ll need to make this Lentil and Carrot Soup:

• Lentils – I used brown lentils to make this soup because they are easy to find, hold their shape well during cooking and has a nice earthy taste. You can also use yellow or red lentils, though they tend to cook quickly so make sure you reduce the cooking time.
• Vegetables – You’ll need carrots, russet potatoes, onion, and garlic. You can add more vegetables if you like. Celery, green onions, ginger, chickpeas, sweet potatoes and cauliflower are great options.
• Yondu Vegetable umami sauce – I used 6 teaspoons for 6 cups of water. You can buy it directly from Amazon here and use my code PLANTYOND for an additional 10% off on Amazon!
• Spices – I added ground cumin and turmeric powder to give the soup a warmer flavor, a pleasing aroma, and a nice color.
• Olive oil – Or other neutral-tasting oil.
• Lemon juice – This is optional but will add a bright tangy finish to the soup.
• Water

Try these Variations too!

1. Make it creamy. If you like to make a creamier and richer version of this soup, you can add a splash of full-fat coconut milk to the mix or add a dollop of vegan yogurt before serving.
2. Make it thicker. The potato and lentils will give the soup a thick consistency, but if you want to give it more volume, you can place half of the soup mixture in a blender and puree it then add it back to the pot. You can also use an immersion hand blender and blend until everything is smooth and thick.
3. Give it a spicy kick. If you like your soup on the spicy side, you can add red chili flakes, cayenne, or chili powder to the mix.

How to Make Lentil and Carrot Soup

All you need is one pot and a few minutes to make this!

• 1) Saute the aromatics. Saute onion and carrots in the olive oil for about 5 minutes. Then add garlic and saute for 1 more minute. Set mixture aside in a small bowl.

• 2) Add the rest of the ingredients. In the same stock pot, add 6 cups of water and bring to a boil. Add 6 teaspoons of Yondu sauce and mix well. Then add back the onion, carrots, and garlic. Add cumin, turmeric, lentils, and potatoes. Let it come back to a slight boil.

• 3) Simmer. Once the mixture boils, turn the heat down to low and cook for 20 to 30 minutes or until the lentils are tender to your liking.
• 4) Season and serve. Add salt to taste, if needed once it is finished cooking. If you’d like you can squeeze the juice of half a lemon into the pot or add lemon slices to your bowl. Enjoy!

Frequently Asked Questions

Make Ahead and Storage Notes

This Lentil and Carrot Soup is the perfect addition to your weekly meal prep! You can make a big batch and store portions in the fridge for up to 4 days and in the freezer for up to three months. Make sure to thaw overnight in the fridge and reheat on the stovetop. Just add more liquid if it becomes too thick.

Serving Suggestions

Serve it with a slice of hearty homemade bread to mop the bowl with, a slice of focaccia bread for dipping, or a fresh salad on the side for a light lunch or dinner meal.

Photos by Alfonso Revilla