This warming Spiced carrot and lentil soup is super easy to make with just a few budget-friendly ingredients. It is creamy and full of flavor, a real family favourite.
This lentil soup is warming and nutritious, perfect to make in the winter months. It is also vegan and gluten-free.
This is also a great soup to make when your fridge is going on empty, usually there some carrots and onion hiding in there.
Some other warming soups to make are Vegan Minestrone Soup or this Vegan roasted tomato soup.
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Ingredients
For the full ingredient measurements, scroll down to view the recipe card at the bottom of the page.
- Carrots, peelt and chopped
- Onion, use a yellow onion or red onion works too in a pinch
- Olive oil, use a good quality oil, like extra virgin olive oil
- Garlic, this soup recipe calls for 2 cloves, if you are a big garlic lover, use 3.
- Ginger, fresh ginger tastes best but in a pinch 1 teaspoon ground ginger works too.
- Salt and pepper
- Spices, Paprica and curry powder
- Red lentils, picked over and rinsed
- Vegetal broth, I use organic
- Can of coconut milk, I use full fat for an extra creamy soup
- Lime and Cilantro to top the soup with, really brings out the flavors
See recipe card for quantities.
Instructions
See the step by step photos and instruction to make this red lentil carrot ginger soup.
For the full written instructions, see the recipe card at the bottom.
Add the oil, carrots and onions to a large pot and sauté over medium heat. Then add the garlic and ginger with the spices.
Pour in the vegetal broth and coconut milk.
Store well.
Stir in the lentils and bring to a simmer.
Cook until the vegetables are fork tender and the lentils fully cooked.
Blend until smooth with a hand held bender.
Add lime juice to your taste and more spices if needed. Serve hot with a drizzle of the reserved coconut milk and top with cilantro.
Hint: This carrot lentil ginger soup tastes great with some crusty bread for dipping. One of my favourites are this Mulitseed No-Knead Dutch Oven Bread
Substitutions and variations
This recipe calls for easy pantry ingredients.
- Coconut milk – The addition of coconut mil from a can makes this soup extra smooth and creamy. It can also be replaces with vegan cream, or normal heavy cream if not vegan.
- Spicy – use a spicy curry powder or add some chili flakes to taste.
- Carrots – They add a nice sweetness to this lentil soup, it can also be replaced with sweet potato.
- Onion – I used a normal yellow union bur red onion or even leek can be used in this soup recipe.
See this Vegan potato leek soup for another smooth and creamy soup.
How to store soup
- Refrigerator: Let the soup cool down completely, then store the soup in an airtight container for about 5 – 6 days in the fridge.
- Freezer: This red lentil carrot ginger soup freezes well for up to 2 – 3 months. Follow the directions for the fridge, but make sure not to pack the containers too full. The liquid expands a little when frozen and you don’t want the lid to pop off in the freezer. Another option is to pour the soup in freezer friendly ziplock bags.
- Reheat: The easiest way to reheat one portion is to do it in the microwave. Pour a portion of soup in a microwave safe bowl. Heat on high for 2-3 minutes depending on the amount of soup and your microwave. Heat until piping hot and then let it sit for 30 sec before serving. If you are reheating a lot of soup, you can heat it on low heat in a pot on the stove. Stir often until the soup comes to a simmer. Do not save reheated leftovers.
Top tip
Take out all the ingredient you will need for this recipe and chop all the veggies before starting to make this soup. Then it will come together fast and easy!
FAQ
No, the red lentils cooks fast and they don’t need to be soaked before adding to the soup. Just make sure to rinse the lentils well before using.
Yes, lentils can become mushy when over cooked. But not to worry in this soup because it is blended smooth.
More soups to try
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This warming Spiced carrot and lentil soup is super easy to make with just a few budget-friendly ingredients. It is creamy and full of flavor, a real family favourite.
- 1 tablespoon Olive oil
- 500 g Carrots peeled and sliced (about 4 big carrots)
- 1 Yellow onion peeled and chopped
- 2 Garlic cloves peeled and chopped
- 1 tablespoon Ginger grated
- 1 teaspoon Salt
- ½ teaspoon Ground pepper
- 1 teaspoon Paprica powder
- 1 tablespoon Curry powder optional
- ½ cup 100 g red lentils, picked over and rinsed
- 2 ½ cups (500 ml) Vegetal broth
- 1 (400g) 14oz Can of coconut milk
- 1 Lime juiced
- A few springs of cilantro for topping
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Add the oil, carrots and onions to a large pot and sauté over medium heat for a few minutes until the onion is translucent. Then add the garlic and ginger with the spices, stir well and sauté for another minute.
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Pour in the vegetal broth and coconut milk. Optional, reserve about 4 tablespoon of the coconut milk to top the soup with if desired.
Stir in the lentils and bring to a simmer. Cook for about 10-15 minutes until the vegetables are fork tender and the lentils fully cooked.
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Turn the heat off and blend until smooth with a hand held bender. Add lime juice to your taste.
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Serve hot with a drizzle of the reserved coconut milk and top with cilantro. Tastes great with some crusty bread for dipping.
Kathy
Thanks so much for posting this recipe. I’ve made it many times, sometimes switching one spice for another (depending on what I have), or adding apple or orange juice for part of the liquid, or throwing in a couple of tablespoonfuls of mango chutney. My family likes it very creamy soups, so I use a liquidiser goblet instead of a hand mixer, but that’s just us. The ingredients are usually around (except for coconut milk, which I never seem to have) and are not expensive, the soup is quick to make, with veg and lentils it’s a well-balanced meal, and best of all everyone loves it. It really is a perfect soup!