Carrot Lentil Soup

A bowl of soup decorated with a ring of yogurt sauce, herbs, and zaatar spices.

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5 from 1 vote

A creamy carrot and lentil soup served alongside homemade crispy za'atar pita chips.

Prep Time30

Cook Time40

Total Time1 10

Servings: servings

Calories: 332kcal

Author: Karishma Pradhan

Equipment

High-powered blender

Ingredients

2 tablespoons unsalted butter
2 garlic cloves crushed
1 2-inch piece of ginger peeled and chopped
1 yellow onion chopped
1 pound carrots scrubbed, and sliced into ¼-inch rounds
Salt and pepper
¾ teaspoon garam masala plus more if desired
¼ teaspoon red chili flakes
4 cups low-sodium vegetable broth
⅓ cup dried red lentils rinsed and drained
2 slices thin pita bread with pockets*
2 tablespoons extra-virgin olive oil
1 tablespoon za'atar
1 - 2 tablespoons apple cider vinegar
2 tablespoons tahini paste
2 tablespoons plain full-fat Greek yogurt
¼ cup fresh parsley or cilantro | minced

US Customary - Metric

Instructions

Set a rack in the middle of the oven and preheat to 425℉ / 218℃.
Saute the aromatics: Set a large dutch oven over medium heat and melt 2 tablespoons unsalted butter.
Brown the butter; allow the butter to gently sizzle and foam until it turns golden brown, and brown bits begin to form at the bottom of the pan, about 2 minutes.
Immediately add in 2 garlic cloves (crushed), 1 2-inch piece of ginger (chopped), 1 yellow onion (chopped), 1 pound carrots (scrubbed and sliced into ¼-inch rounds), and a big pinch of salt and pepper. Saute for 8 - 10 minutes until vegetables begin to soften and turn golden brown.
Simmer: Stir in ¾ teaspoon garam masala and ¼ teaspoon red chili flakes.
Add 4 cups low-sodium vegetable broth and ⅓ cup dried red lentils. Give the mixture a big pinch of salt and pepper. Cover and bring to a boil, then reduce and simmer, uncovered, for 25 - 30 minutes until the carrots and lentils are tender.
Make the pita chips: Meanwhile, make the pita chips. Slice each pita into six wedges.
Toss wedges with 2 tablespoons extra-virgin olive oil and 1 tablespoon za'atar. Transfer to a sheet pan, and bake for 5 minutes, then flip wedges and bake for another 2 - 5 minutes until golden brown and crispy. Remove from the oven and cool to room temperature.
Note: The chips will continue to harden after you remove them from the oven, so it's best to take them out while they're still a bit softer than your liking.
Puree the soup: Transfer the soup to a high-powered stand blender. Add 1 tablespoon apple cider vinegar and 2 tablespoons tahini paste. Remove the small cap from the blender's lid and cover the opening with a kitchen towel to safely release steam. Initiate the blending process at a low speed, slowly increasing the speed in stages to prevent splashing and to ensure a consistent puree.
Continue blending until completely smooth. Season to taste with salt and pepper, and blend in a pinch of extra garam masala or an additional tablespoon of apple cider vinegar if needed. Soup too thick? Add up to 1 cup additional water.
Divide soup amongst 4 serving bowls, and dollop with 2 tablespoons plain full-fat Greek yogurt and ¼ cup fresh parsley (minced). Serve with pita chips and enjoy!

Notes

* Pita: Be sure to use a store-bought thin pita bread with pockets, like Joseph's brand. Thicker, fluffier bread won't crisp up evenly.

Vegan version: Use vegan butter and vegan plant-based yogurt!

For the creamiest soup, make sure to use a high-speed blender. An immersion blender may not be powerful enough to puree the carrots into a super velvety texture.

If the soup is too thick, you can add a splash of water for a thinner consistency.

Leftover soup can be stored in an airtight container for up to 5 days in the fridge. Reheat over the stove on a gentle simmer until warmed through. Pita chips can be stored in an airtight container for 3 - 5 days.

Nutrition