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    Carrot and Lentil Soup with Toasted Almonds

    By Julia | Updated: Dec 13, 2018 | Published: Dec 03, 2012 | 31 Comments

    14.3K shares
    • Facebook141
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    This post may contain affiliate links. For more information, please see our affiliate policy.

    Carrot and Lentil Soup with Toasted Almonds - healthy, delicious, French-style soup.  Cooked carrots and lentils are blended in a blender to create a smooth, velvety soup.  The combination of spices (cumin, coriander, nutmeg, chili, and, especially, the Cajun spice) create additional dimension to the soup.  The soup has a well-balanced flavor - the sweetness of carrots is compensated by earthiness of lentils.  The toasted sliced almonds sprinkled on top complete this soup perfectly!

    Carrot and lentil soup, with toasted almonds on top

     

    I made this carrot and lentil soup with toasted almonds first time 2 years ago for Christmas, and it was an immediate hit with the family. Even those family members who did not like the idea of a "carrot and lentil soup" fell in love with it, finished their bowls and asked for seconds.

    Carrot and lentil soup

    The special thing about this recipe is that it combines blended carrots and blended lentils together, thus creating a completely different flavor where usual sweetness of carrots is compensated by earthiness of lentils. The resulting carrot and lentil soup has a well-balanced flavor where you don't even know that you're eating carrots, and at the same time you do know you're eating them: the carrots flavor becomes more subtle. The toasted sliced almonds sprinkled on top complete this soup perfectly! And if you're a carrot lover - you'll appreciate the difference in flavor lentils create. If you are not a carrot lover (like my husband) - you'll love this lentil soup anyway, because of the flavor complexity the lentils, the spices, and the toasted almonds bring. And you'll definitely love this soup if you're a lentil lover.

    Carrot and lentil soup

    Spices are very important in this recipe. Their combination(cumin, coriander, nutmeg, chilli, and, especially, the Cajun spice) creates additional dimension to the lentil soup. In my ingredients list, I emphasize that you could use anywhere from ½ teaspoon to 1 teaspoon of Cajun spice - depends on how subtle you want Cajun spice be in your soup. Also, make sure to season the soup well, because with carrots and lentils, just the right amount of salt and pepper brings out all the right flavors. In my ingredients list, I put a minimum amount of salt (½ teaspoon) - feel free to adjust it up, the way you like it.

    Carrot and lentils soup recipe, spiced up, spices, coriander, cumin, cajun, half-and-half

    carrot and lentil soup with toasted almonds
    5 from 5 votes

    Carrot and Lentil Soup with Toasted Almonds

    Carrot and Lentil Soup with Toasted Almonds - healthy, delicious, French-style soup.  Cooked carrots and lentils are blended in a blender to create a smooth, velvety soup.  The combination of spices (cumin, coriander, nutmeg, chili, and, especially, the Cajun spice) create additional dimension to the soup.  The soup has a well-balanced flavor - the sweetness of carrots is compensated by earthiness of lentils.  The toasted sliced almonds sprinkled on top complete this soup perfectly!
    Print Recipe Pin Recipe Save RecipeSaved!
    Prep Time 30 minutes mins
    Cook Time 40 minutes mins
    Total Time 1 hour hr 10 minutes mins
    Course Side Dish
    Cuisine French
    Servings 4 people
    Calories per serving 147 kcal
    Author: Julia

    Ingredients

    • 4 carrots
    • ½ cup green lentils , dry
    • water
    • ½ cup half and half
    • ½ teaspoon salt
    • ¼ teaspoon cumin
    • ½ teaspoon coriander
    • ½ teaspoon nutmeg
    • ⅛ teaspoon chilli
    • 1 teaspoon Cajun spice
    • salt and pepper to taste
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    Instructions 

    • Boil carrots in water until carrots soften and are thoroughly cooked. Bring ½ cup of lentils to boil in 2 cups of water, cook lentils until they are cooked. Add water if necessary. Reserve water from both cooking the carrots and lentils.
    • When carrots and lentils are cooked, let them cool. When they are cooled, add carrots in 2 batches to blender. Add first batch of carrots plus ¼ cup of reserved water from cooking carrots. You can also use regular water. Blend until carrots reach puree consistency. Do the same with the second batch of carrots. Put pureed carrots in a large pan.
    • Add cooked lentils to the blender along with ½ cup of reserved water from cooking lentils. Blend until pureed. Add pureed lentils to pureed carrots in a pan. Add ½ cup half-and-half. Heat through without boiling. Add all spices, stirring constantly. Add at least ½ teaspoon Cajun spice. Taste to check the flavor. Add salt and pepper, adjust other spices if necessary, going especially generous with Cajun spice.
    • Before serving, toast sliced almonds in the oven preheated to 350 F for about 5 minutes. Ladle soup in soup bowls. Sprinkle with toasted sliced almonds on top. Grind black pepper over the soup.

    Nutrition

    Nutrition Information
    Carrot and Lentil Soup with Toasted Almonds
    Amount per Serving
    Calories
    147
    % Daily Value*
    Fat
     
    4
    g
    6
    %
    Saturated Fat
     
    2
    g
    13
    %
    Cholesterol
     
    11
    mg
    4
    %
    Sodium
     
    347
    mg
    15
    %
    Potassium
     
    460
    mg
    13
    %
    Carbohydrates
     
    21
    g
    7
    %
    Fiber
     
    8
    g
    33
    %
    Sugar
     
    3
    g
    3
    %
    Protein
     
    7
    g
    14
    %
    Vitamin A
     
    10545
    IU
    211
    %
    Vitamin C
     
    5.1
    mg
    6
    %
    Calcium
     
    65
    mg
    7
    %
    Iron
     
    2.1
    mg
    12
    %
    * Percent Daily Values are based on a 2000 calorie diet.

    Nutrition Disclaimer:

    The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.

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    1. Vicki

      February 02, 2023 at 2:23 pm

      Looking forward to making this. I love your creamy mushroom soup recipe.

      Is there anything you recommend I place of Cajun spice? I have found different brands taste very different.

      Reply
      • Julia

        February 13, 2023 at 7:34 pm

        Vicki, I couldn't agree more. So many brands of Cajun spice taste so different.

        If you'd like to make your own Cajun spice, take a look at this recipe where I made the Cajun spice from scratch:

        https://juliasalbum.com/cajun-chicken-recipe/

        My absolute favorite store-bought version is Frontier Cajun Seasoning. This Cajun seasoning is not overly spicy, and the flavor is much better than other brands I've tried. My local store recently ran out of this particular seasoning mix, but gladly Amazon carries it, too.

        Reply
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    Julia is the author of JuliasAlbum.com (a food blog focused on easy dinner recipes, pasta dishes, salads made with seasonal ingredients). In this photo, Julia is pictured wearing a yellow sweater against an Autumn background.

    Hi, I'm Julia!

    I am a full-time food blogger living in beautiful Colorado. I focus primarily on savory recipes (protein-based & fiber-rich main dishes, pasta, salads) using fresh & seasonal ingredients. A food blogger since 2012, I help home cooks create well-balanced and visually appealing dinners (many of which are 30-minute ONE-PAN meals). Find out more about me and my cooking philosophy. 

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