An easy creamy carrot lentil soup with ginger and turmeric. This nutritious vegan soup is made with a base of carrots, potatoes and red lentils. Serve it with a swirl of coconut milk and freshly ground pepper.
A delicious carrot lentil soup with hints of ginger and turmeric. This creamy soup is light, yet comforting. Enjoy it for a cozy winter meal (or side dish) or prepare it with fresh carrots from your garden during summer. It’s perfect all year round!
What you need: Vegan butter (or olive oil), onions, garlic, ginger, turmeric, carrots, potatoes, red lentils, vegetable broth, coconut milk, lemon juice, salt and pepper.
Start by cooking the onions with vegan butter in a large pot over medium heat for 3-4 minutes. Add the carrots, garlic and ginger and cook for another 5 minutes. Then stir in the lentils and turmeric and cook for 1 minute. Finally, add the potatoes and vegetable broth.
Bring to a boil, then reduce heat and simmer over low-medium heat for 15-20 minutes or until the vegetables and lentils are soft. Add the miso (if using) and coconut milk, then blend the soup. Stir in the lemon juice, taste and add salt and pepper as needed. Enjoy!
I don’t find that the soup has a coconut flavor. However, full-fat coconut milk might add a hint of coconut. If you don’t like coconut, you can try using plain, unsweetened cashew milk or soy milk.
I tried this recipe without the potatoes and it was still delicious. The soup will be a little thinner without potatoes, but you can add a little less broth if desired.
This recipe was tested with regular vegetable broth. If you use unsalted broth, add more salt to taste.
The miso is optional. I like to add it for a bit of a tangy flavor and extra salt. Feel free to skip it.
Roasting carrots helps bring out their best sweet and savory flavor. That being said, I wanted to create a quick and easy recipe, so I skipped this extra step. If you want to try making a roasted carrot soup, feel free to do so. I would recommend roasting the chopped carrots with a drizzle of olive oil for 25-30 minutes at 400°F. Add them to the soup just before blending. I haven’t tried it with this soup yet, but it’s the method I used for this curried roasted carrot and cauliflower soup.
If you make this creamy carrot lentil soup, be sure to leave a comment and/or give this recipe a rating! I love to hear from you guys. And of course, if you try this recipe, don’t forget to tag me on Instagram!
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Simply delicious. My family loved it. I love that there are not many ingredients. Serve with bread for a complete meal. Thank you for the recipe.
Thank you for the feedback, I'm so happy that you and your family enjoyed the recipe!
This soup was so delicious. My family & friends loved it too
Thank you so much Niki, I'm happy that you all loved it!