Carrot Apple Lentil Soup with Herb Goat Cheese
Carrots, tart apples, onions, lentils, sage and thyme combine for this savory/slightly sweet recipe for Carrot Apple Lentil Soup, garnished with herb goat cheese. Hearty and delicious, this soup is perfect for a Meatless Monday meal and is ready for the table in under an hour.
I’ve said before (ad nauseam) how much I love soups. This particular soup is no exception; savory in flavor, with just a hint of sweet from the carrots. Using a very tart apple, I was able to reduce the sweet element, so you want to consider the apple you use when making this recipe.
The carrots, apples and onion are all sautéed in a small amount of butter (or olive oil) just until they begin to soften. To that I added red lentils, sage, thyme, salt, pepper and a pinch (just a tiny bit) of nutmeg along with some vegetable stock (you could use water). The soup then simmers for about 35 minutes, or until the carrots and lentils are completely softened.
I pureed the soup with an immersion blender, but if you don’t have one you could use a blender or food processor and puree the soup in batches until it’s all smooth.
Topped with some herb goat cheese and some fresh thyme leaves, this was a wonderful welcome to Autumn soup season. The goat cheese melts into the soup and increases both the flavor and the creaminess of the soup. Loaded with flavor, fiber, protein, vitamins and minerals, it’s also good for you! But, you never know it from the taste.
Do try it!
P~
- 2 tablespoons butter (or olive oil)
- 2 cups peeled, sliced carrots (about 5 large)
- 2 cups peeled, cubed tart apples (Granny Smith would be good)
- 1 cup diced onion
- ⅓ cup lentils
- ½ teaspoon ground sage
- ½ teaspoon dry thyme leaves
- pinch of ground nutmeg (fresh grated is preferable)
- 3½ cups vegetable stock (or water)
- salt and ground black pepper, to taste
- Garnish: Herb Goat Cheese, fresh thyme leaves
- In a large stockpot, over medium heat, add the butter (or oil) until hot.
- Add the carrots, apples and onions and saute until the carrots begin to soften and the onions are translucent (about 10 minutes).
- Add the remaining ingredients and allow to simmer (you may need to lower the heat) for about 35 minutes, or until the carrots and lentils are completely softened.
- Using an immersion blender (or in batches in a blender or food processor), blend until smooth.
- If you've used a blender or food processor, return the soup to the pot and add stock or water to reach your desired consistency. I like a thicker soup, so I didn't add any more liquid.
- Simmer for a couple of minutes and serve in bowls with herb goat cheese and fresh thyme leaves, if desired.
Yum, this looks like a fantastic fall soup! 🙂
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We really liked it. It just has a hint of sweet and it’s so filling, too. P~
I’m making this right now. I’ll let you know how it turns out. I’m very excited!
I made it! Yum! I’m serving it tomorrow for a lunch party thing. I love that it’s so fallsy. There is more to fall than pumpkins (though pumpkins are awesome).
Emily, I’m so happy you liked it! Yay! Thanks for commenting. And yes, it’s very fallsy…I loved that, too. P~
The people I made it for loved it too!
Yay!!!! 🙂 Thanks for letting me know! P~
I also had to let you know that Baby loves this soup too. And that this is one of my go to recipes when I’m trying to impress people.
You have no idea how much that tickled me! I mean it! Thank you! P~