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Cozy spiced carrot and lentil soup—simple, healthy, and packed with flavor. A perfect red lentil carrot soup recipe for any season!
What You'll Need:
Ingredients:
- Extra virgin olive oil
- Onion
- Carrots
- Celery
- Fresh or ground ginger
- Garlic
- Curry Powder
- Diced tomatoes, canned
- Red lentils
- Vegetable (or chicken) broth
- Coconut Milk
Equipment:
- Dutch Oven or Large Pot
- Immersion Blender or high-powered blender
How to Make Carrot and Lentil Soup:
This soup is all done in one pot! The first step is sauteeing the aromatics (onion, carrot, celery, garlic, ginger, and curry powder) in olive oil.
The onions, carrots, and celery are cooked until the onions are translucent, about 5-7 minutes. Then, the curry powder, garlic, and ginger are sautéed for just an additional minute to bring out the flavor.
Add the lentils, tomatoes, and broth, bring to a simmer and cook for about 25 minutes until the lentils are softened.
Blend the soup to create a smooth texture using an immersion blender or high-powered blender. Lastly, coconut milk is added to make a silky and rich texture.
How to Store it:
Once the soup is cooled, store it in an airtight container in the refrigerator for 3 to 5 days, or freeze it for up to 6 months.
Variations:
This recipe is vegan and gluten-free!
For less spice, omit the curry powder, or try other warm spices such as cumin, coriander, and turmeric.
If you do not have red lentils, other lentils are also delicious; check the cooking time for the lentil variety, as it can vary.
Lentils are an excellent protein and fiber-rich source to include in your pantry. Try them in all sorts of dishes!
No carrots? Try delicious winter squash or sweet potatoes!
For those of you who are not fans of coconut milk, try almond or soy milk for a vegan option, or delicious creme fraiche or heavy cream for a more decadent dairy version.
Other Recipes to Try:
Spiced Carrots with Curry and Yogurt Dressing
Roasted Red Pepper and Gouda Soup
and more soup recipes!
PrintCarrot and Lentil Soup Recipe
Cozy spiced carrot and lentil soup—simple, healthy, and packed with flavor. A perfect red lentil carrot soup recipe for any season!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 to 8 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Ingredients
1 tablespoon extra virgin olive oil
1 medium onion, diced
4 carrots, peeled and diced
1 celery stalk, trimmed and diced
2 teaspoons crushed ginger, or 1 teaspoon ground
4 cloves garlic, minced
1 heaping tablespoon curry powder
1 15-ounce can diced tomatoes
1 ½ cups red lentils, rinsed and dried
6 cups vegetable or chicken broth, low sodium
1 15-ounce can coconut milk, optional*
Salt and pepper to taste
Instructions
In a large Dutch oven or pot, heat olive oil on medium-high. Sauté the onion, carrots, and celery until softened, about 5-7 minutes. Add the ginger, garlic, and curry powder, and cook for one minute. Add the tomatoes, lentils, and broth. Bring to a simmer and cook for 25 to 30 minutes, until the lentils are soft.
Let the soup cool for a few minutes, then, using an immersion blender (or high-powered blender, transferring batches of the soup), pulse the soup to create a creamy texture. Stir in the coconut milk. Salt and pepper to taste.
Serve with your favorite bread or crackers! Enjoy!
Notes
This carrot and lentil soup recipe is vegan and gluten-free!
Elise Scanlan
Absolutely delicious! Love the seasonings. Used a liberal amount of curry.
Katie Pfeffer MS, RD
Great suggestion with the curry powder!