Carrot and lentil soup made in the soup maker is gently spiced making this thick “rib sticker soup” perfect for a fuss free work from home lunch. Let the gadget take the strain with this nutritious, frugal and filling recipe!
Soup maker carrot and lentil soup
I adore carrot soups, this version is packed with some warming spices as well as lentils which pair so well with the natural sweetness of the carrots.
The spices make it so much more interesting with the lentils adding protein (to keep you fuller for longer), more flavour, and help to thicken and turn this soup into a proper rib sticker meal in a bowl.
See also
- Leek and potato soup in a soup maker is an easy way to make this classic
- Pair two delicious root vegetables in this soup maker carrot & parsnip soup
Love Your Soup Maker?
- All my soup maker recipes in one place!
- Soup maker hints and tips to get the best from your gadget
I’ve previously made this recipe both traditionally on the stove top, and in the pressure cooker, but think that this velvet smooth version is the best one yet!
As it is an entire meal in a bowl it makes it a perfect work from home lunch – do the prep when you are making your morning coffee, then pop to the kitchen and press go half an hour before you want your lunch. Perfect hot soup just the way you like it, then freeze and take the leftovers to work the next time you have an office day!
Like all my recipes this is adaptable, and I’ll tell you how to swap things around and still get the perfect textured soup!
Why make carrot and lentil soup in the soup maker?
- Hands-off recipe – with minimal preparation, the soup maker does all the work. Do the minimal prep in advance, press go half an hour before you want soup!
- Full of flavour and bursting with antioxidants
- Store-cupboard recipe which uses long lasting vegetables so no need to go to the shops!
- Adaptable – adjust the spices the way you like them
- Perfect for bulk cooking – a modern soup maker can make about 1.7 litres of soup, which is more than 7 cups, or 6 generous portions, enough for a hungry family or to fill the freezer.
Soup maker carrot and lentil soup – ingredients
- Carrots – regular supermarket carrots are available all year round and are also very affordable. Packed full of vitamins A, C, K, E, beta-carotene, fibre, potassium, folate and manganese, carrots are a nutritional powerhouse, and as a bonus keep well in the salad drawer for several weeks – I always have some.
- Onion – one regular brown onion, or you can use a red onion or a handful of shallots.
- Celery –Along with carrot and onion, celery is the third ingredient of the Italian soffritto, or French mirepoix. It is one of those chef’s secrets that makes all the difference to the final dish, contributing to the whole, but not detectable as a standout flavour.
I don’t especially like raw celery but miss the depth it adds to soups and stews when it is absent. Generally you will always find a head of celery in the salad drawer of my fridge
- Red Lentils – these cook in the same time as the vegetables and are an effortless way add flavour, texture, body and protein to the soup.
- Stock/broth – vegetable or chicken. You don’t need to make up a stock in advance but can just throw a stock cube or pot in as this is a blended sop.
- Spices – turmeric for colour, garam masala for warmth, a little chilli for heat and some garlic granules to save peeling a clove of garlic!
- Olive oil – I like an unrefined extra virgin olive oil
How to make carrot and lentil soup in a soup maker – step by step
Before you start, read my step-by-step instructions, with photos, hints and tips so you can make this soup maker carrot and lentil soup recipe perfectly every time.
Scroll down for the recipe card with quantities and more tips at the bottom of the page.
Step One – Prepare the vegetables. You don’t need to make them look pretty or spend much time chopping as the soup maker will blend them. But equally you can’t throw in whole vegetables and expect a good result.
- Carrots – peel, top, tail and cut into chunks
- Onion – top, tail, peel and cut into quarters
- Celery – trim and cut into 2″ pieces. Remove any thick strings.
Step Two – Put the onion in the soup maker and pulse briefly. Then scrape any onion off the sides to the bottom of the jug.
Add the oil to the soup maker and select the sauté function. Allow to cook for the programme length until the onion is translucent and fragrant. Cooking time is about 5 minutes but will vary slightly according to the model of soup maker.
If you do not have a sauté function, then you can skip this stage and throw everything in or sauté the onions in a pan first. I do prefer the onion sautéed for the extra flavour this brings to the soup.
Step Three – Add the rest of the ingredients. Add the water so the ingredients are not quite covered – leave them poking out about 2.5cm / 1″above the water line.
Helen’s Pro Tip
When making soup I always try to use a little less liquid than I think it will need. You can always add more, but you can’t take it out, and too much will dilute the flavour.
Step Four – Put the lid on the jug and select the smooth soup programme and let the soup maker work its magic! This will take about half an hour depending which model of soup maker you have.
Step Five – At the end of a smooth soup cycle, the machine will carry out one last long blend process and the soup will be ready. Taste and adjust the seasoning if necessary, then pulse it in. If you want to thin the soup can you do so with a little extra water.
Serving suggestion
Serve with your favourite homemade bread.
I always garnish a bowl of soup. Some of my favourite garnishes are: sprig of a leafy herb, some toasted seeds, Some drops of oil
Variations
- A squeeze of lemon juice can transform soup, by brightening the flavours. It’s one of my favourite additions if I think a soup is tasting a bit flat.
- A knob of butter adds richness and a fuller mouth feel.
- Vary the herbs and spices to taste. Try paprika instead of garam masala for example, or add a little chilli.
I far prefer having a few favoured spices in my cupboard, used frequently and replaced often, than unused stale spices lost at the back.
Storage
Fridge – Allow the soup to cool, pack into containers, seal and keep in the fridge for up to 3 days.
Freezer – Again, once the soup has cooled, pack into containers, seal and freeze. Store for up to 6 months. I find that soup maker soups can separate as they defrost and will need a good stir as they are reheated.
Reheating – Defrost in the fridge overnight, or on the kitchen worktop for a few hours. Reheat your soup in a pan on the stove top, or in a safe container in the microwave.
When using the microwave, I always use a Pyrex jug for safe and easy handling – it is easier to lift in and out, and I prefer not to reheat in plastic.
Hints and tips
- I prefer the flavours of soup made with cooked onion and using the saute function makes this simple. If your soup maker doesn’t have a sauté function, you can sauté the onions separately in a fryingpan before putting them in the soup maker, or you can skip the sauté stage and use raw onion.
However, don’t leave the oil out. You will miss it if you do.
- I always clean my soup maker straight away, before any soup dries on. Rinse under a hot tap, making sure the bottom of the jug and the warming element doesn’t get wet.
Half fill the jug with warm water and a few drops of washing up liquid. Set to blend for a few seconds. Then rinse again and leave to dry.
FAQS
You do need to chop the vegetables up into chunks before adding as the soup maker cannot handle whole carrots . You can be very rough and ready, though, so you really don’t need to spend much time on this.
I think it is worth it as you get great results for very little effort and crucially, you can walk away and leave it to do the work unattended.
Whether it is cheaper to run probably depends on the recipe, as some soups are quick to make in a saucepan and some take quite a long time. It certainly won’t cost you more to use the soup maker and for some soups it will be cheaper.
Yes – though you do need to keep an eye on your stock and lentils. As long as you choose versions that are gluten free, there’s nothing in the recipe that contains gluten.
No soup maker? No problem!
- Carrot and lentil soup made in the traditional way on the stove top
- Or try the easy pressure cooker carrot and lentil soup version
More soup recipes
- Love carrot soup? Here are all my easy carrot soup recipes.
- Find more soup maker recipes.
Soup Maker Carrot and Lentil Soup
Ingredients
- 1 onions
- 1 tbsp olive oil
- 1 stick celery
- 500 g carrots (about 5 large carrots)
- 1 stock cube / pot (chicken or vegetable)
- 150 g red lentils (little less for a thinner soup)
- 1 tsp garam masala
- ½ tsp garlic powder/granules
- ½ tsp chilli powder (heat to taste )
- salt and black pepper (to taste)
To finish / garnish
- 1 tbsp fresh lemon juice
- fresh herbs
Instructions
- Prepare the vegetables. As this is a blended soup, you don’t need to be fussy. Onion – top, tail, peel and cut into quartersCelery – trim and cut into 2 inch / 5 cm piecesCarrots – peel, cut the ends off and slice into chunks1 onions, 1 stick celery, 500 g carrots
- Throw the onion into the soup maker and briefly pulse. Scrape down the sides so that the onion is at the bottom.
- Add the oil to the soup maker and select the sauté function. Allow to cook for the programme length.If you do not have a sauté function, then you can skip this stage and throw everything in or sauté the onions in a pan first. I do prefer the onion sautéed for the extra flavour this brings to the soup.1 tbsp olive oil
- Add the rest of the ingredients. Half fill the empty tomato can with water and swill it round before adding to the jug. Add a little more water if needed so about 5cm / 2 inches of the vegetables are above the water level.1 stock cube / pot, 150 g red lentils, 1 tsp garam masala, ½ tsp garlic powder/granules, ½ tsp chilli powder
- Put the lid on the jug and select the smooth soup programme and let the soup maker work its magic!
- Season to taste and add a little more liquid if you want to adjust the consistency before serving.Add lemon juice if wanted, and use fresh herbs to garnish each bowl of soupsalt and black pepper, 1 tbsp fresh lemon juice, fresh herbs
Notes
- If you don’t have a sauté function, you can sauté the onions briefly in a pan before putting them in the soup maker.
- If you decide to skip the sauté stage, you do still need to include the oil in the recipe. It helps both the flavour and your ability to absorb vitamin A.
- It is far easier to clean the soup maker while it is still warm. Give it a good rinse under the hot tap, fill with warm water and add a few drops of washing up liquid. Set to blend for a few seconds. Then rinse again and leave to dry.
Clare
Like you I am a recent soup maker convert – love this recipe – the spicing is just perfect.
Jane
I was given a soup maker for Christmas and am loving what can be made in it. Really enjoying all your recipes with one.
Martin
Tried it, it’s brilliant