Photos and styling by Béatrice Peltre

Carrot soups are always enjoyed for their delicious taste, creamy texture, nutritional value and versatility in the kitchen. This one in particular makes a nutritious and flavorful dish that you can prepare over and over through the colder months as it combines the benefits of both carrots and lentils, offering wonderful things like beta carotene, fiber and plant-based protein.

Serves 4–6

2 tablespoons olive oil
½ teaspoon ground paprika
2 sprigs rosemary
1 large shallot, finely chopped
3 garlic cloves, peeled and finely grated
1 celery stalk, chopped
1 tablespoon tomato paste
4 large carrots, peeled and sliced
1 cup red lentils, rinsed and checked for stones
4–5 cups light vegetable (or chicken) stock or water
1 bay leaf
1 cup coconut milk (or more if needed)
cilantro leaves, finely chopped
1 lime, quartered, for juice, to serve

In a Dutch oven, heat 2 tablespoons olive oil over medium heat. When warm, add the ground paprika, rosemary, shallot, garlic and chopped celery. Cook for 3–4 minutes, stirring occasionally, without browning. Add the tomato paste and cook for 1 minute. Add the carrots and continue to cook for 4 minutes. Stir in the lentils, then add the stock and bay leaf. Cover and simmer for 30–35 minutes, or until the carrots are tender when pierced with a fork.

Remove the bay leaf and transfer the soup to a blender. Blend until smooth. Stir in the coconut milk; add more if you like a creamier soup. Serve garnished with chopped cilantro and a wedge of lime.

This recipe appeared in the Fall 2023 issue as part of a larger story on Fall Carrots.