Carrot Lentil Soup

Cooking Times

Ready in: 40 minutes
Prep time: 10 minutes
Cook time: 30 minutes
Serves: 3 - 4


  • 3 cups Cal-Organic Bunch Carrots
  • 1/2 Cal-Organic Yellow Onions
  • 3 stalks Cal-Organic Celery
  • 4 cups vegetable broth
  • 1 tsp. avocado oil
  • 1 cup lentils
  • 1 tsp. cumin
  • 1/2 tsp. coriander
  • Pinch of cayenne (optional)
  • Pinch of Himalayan sea salt
  • Thinly sliced Cal-Organic Green Onions


  1. Peel and dice carrots, then dice celery and yellow onion.
  2. Heat a large pot over medium heat with a drizzle of avocado oil. Once warm, add the onions and sauté for 3-5 minutes.
  3. Next, add the carrots and celery and sauté for another 3-5 minutes until slightly tender.
  4. Add the rest of the ingredients and bring to a low boil over medium high heat.
  5. Reduce heat to a simmer, cover and cook for 20 minutes.
  6. Serve immediately with a handful of freshly sliced green onions.

Recipe created by Flora & Vino

Tips for storing carrots

  • 1

    Store carrots in a resealable plastic bag or other airtight container.

  • 2
    Shelf Life

    To extend the shelf life of your carrots, you can place a damp paper towel in the bag or container, but avoid storing carrots in water as it will soften their texture.

  • 3

    Carrots should be stored in the refrigerator between 34 and 36 degrees Fahrenheit.

  • 4
    Avoid Ethylene

    Avoid storing carrots near ethylene-producing fruits and vegetables, such as apples or pears.

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