French Carrot Lentil Soup Recipe
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Jump to RecipeThis French Carrot Lentil Soup recipe is hearty, flavorful, and loaded with delicious vegetables. Made with red lentils, carrots, onions, and French spices, this soup is easy to meal prep! Vegan, gluten free, and high protein.
We are year-round soup lovers, I make two big batches of soup for our lunches every week! I love that its super easy to meal prep, and I enjoy coming up with new ways to enjoy pantry staples like lentils, beans, rice, and pasta. Chunky, hearty soups are my go-to but wanted to try something a little more creamy and this lentil and carrot soup was born!
I love the French flavors in this soup- Herbes de Provence is one of my favorite spice blends (a mix of thyme, rosemary, savory, marjoram, and oregano) I use it in tons of recipes. Its the star of my Coconut Cream of Mushroom soup and our weeknight favorite Roasted Root Vegetables with Lemon Caper Vinaigrette.
This French Carrot Lentil Soup Is:
- Packed with Flavor
- Made with whole, simple ingredients (and some pantry staples!)
- Creamy and velvety
- Filling until dinner
- Vegan and Gluten-Free
What’s In This Simple Carrot Lentil Soup?
Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!
- Red Lentils: I’d recommend red lentils over other varieties of lentil for this soup. I always have red lentils on hand for recipes. They are great to throw into soups, stews, and even chilis for a little extra protein!
- Carrots
- Celery
- Vegetable Stock or Bouillon
- Onion
- Bay Leaf: a great addition to this dish, I always add bay leaves to my soups!
- Herbes De Provence: give this dish a sophisticated flavor. Herbs de Provence is a French spice blend of thyme, rosemary, savory, marjoram, and sage. It’s probably THE most used spice in my kitchen.
- Salt & Pepper
- Coconut Cream: to stir in for a silky finish. I like a full-fat coconut cream, which makes this soup really extra! if you eat dairy you can also add a dollop of crème fraiche or Greek yogurt instead.
Easy Meal Prep Soups
This soup was so awesome to meal prep for a week of work lunches. Its easy to cook for #MealPrepSunday, requires little hands-on cooking time, and is packed with filling plant protein.
I tend to get a little snack-y in the late afternoon, and this soup was hearty enough to keep me full until dinner time! Which doesn’t happen too often. If you are having for dinner or planning to serve for company, it can easily be made ahead too, and reheated right before serving.
How Do I Make This Vegan French Carrot Lentil Soup?
- Preheat your oven to 400 degrees Fahrenheit.
- Add the trimmed carrots to a sheet pan, toss with 1 tablespoon of the olive oil and salt, and roast for 30 mintues, flipping halfway. Remove from oven and set aside.
- In a Dutch oven, heat the remaining olive oil over low heat. Add the onion and sauté on low for 4 to 5 minutes until the onions begin to soften.
- Add the roasted carrots, celery, onions, red lentils, bay leaves, Herbes De Provence, and Vegetable stock and bring to a boil. Reduce heat to low and simmer the soup for 30 minutes until the red lentils are cooked through and the carrots soften.
- Remove bay leaves. You can serve the soup as is, or blend it with an immersion blender until it is completely smooth. If you don’t have an immersion blender, then puree small batches in a normal blender.
- Serve warm with a dollop of coconut cream, cashew cream, or crème fraiche and a sprinkle of fresh thyme.
Dietary Modifications
While this soup is naturally vegan and gluten-free, you can easily make this oil free by substituting the olive oil for vegetable stock.
If you aren’t vegan and you eat dairy, you can skip the coconut cream or cashew cream garnish and stir in crème fraiche or Greek yogurt.
More Hearty Vegan Soup Recipes You’ll Love!
Coconut Milk Cream of Mushroom Soup (Vegan, Gluten Free, Dairy Free)
Mango Black Bean Chili (Vegan, Gluten Free, Dairy Free)
Instant Pot Split Pea Soup with Sweet Potato (Vegan, GF, Whole30)
Mason Jar Instant Ramen Noodle Soup (Vegan, Low Sodium, Gluten-Free)
Vegan Ribolitta; Tuscan Kale and White Bean Soup (Vegan, GF Option)
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If you made this recipe, please leave a star rating and let me know how it went in the comments below. I’d love to hear from you!
French Carrot Lentil Soup
Equipment
- Dutch Oven, or heavy lidded pot
Ingredients
- 6 large carrots ends removed, and roughly chopped
- 2 tablespoons extra virgin olive oil
- 1 sweet onion sliced
- 4 stalks celery
- 2 cups red lentils
- 10 cups Vegetable Stock
- 2 bay leaves
- 1 tablespoon Herbes de Provence
- 1/2 teaspoon Sea Salt
- Black Pepper
- 1/4 cup Coconut Milk or Cream to garnish
Instructions
- Preheat your oven to 400 degrees Fahrenheit.
- Add the trimmed carrots to a sheet pan, toss with 1 tablespoon of the olive oil and salt, and roast for 30 mintues, flipping halfway. Remove from oven and set aside.
- In a Dutch oven, heat the remaining olive oil over low heat. Add the onion and sauté on low for 4 to 5 minutes until the onions begin to soften.
- Add the roasted carrots, celery, onions, red lentils, bay leaves, Herbes De Provence, and Vegetable stock and bring to a boil. Reduce heat to low and simmer the soup for 30 minutes until the red lentils are cooked through and the carrots soften.
- Remove bay leaves. You can serve the soup as is, or blend it with an immersion blender until it is completely smooth. If you don’t have an immersion blender, then puree small batches in a normal blender.
- Serve warm and stir in a spoon ful of of coconut milk, cream, or crème fraiche and a sprinkle of fresh thyme.
Nutrition
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This soup is amazing! The only change we made was to stir in a whole can of coconut milk. The sweetness complimented the savoury of the soup. Fantastic recipe!!
Easy and delish! Hubby even ate it and he has poor eating habits.
Really easy, and delicious!
This was a good easy recipe
Thanks for sharing! Does it keep long?
This looks so good! What a great way to enjoy some fall flavors with a protein boost!
I used the Better Than Bouillon that was recommended and found the taste to be too strong. I followed the directions on the jar and think I may have used too much. I added 2/3/ C of coconut milk and the juice from half a lemon and that helped a lot. I’d like to try this again adjusting the vegetable broth.
Hi Terri,
Thanks for reaching out! A recommendation on the Better than Bouillon would be to make it in a seperate pot first, taste and adjust bouillon to your liking, then add it to the soup. That way you can get the broth to be the right flavor you like before adding it in. Great tip on the lemon! I’ll have to try that one next time 🙂
When do you add the carrots?
Hello Sue,
You add the carrots at the same time as the lentils, celery, spices, and vegetable stock! They should all simmer together, and then be blended once cooked through. Let me know how this recipe turns out!
Super easy and delicious! I love lentils but I feel like I always make them the same way! A new staple!
Great to hear Cydney, I hope you enjoyed this recipe! ?
Always need an easy delicious soup that is home made without the sodium and sparse vegetables that are in the canned variety
Thank you, its a great healthy choice and loaded with vegetables!