This Curried Lentil Carrot Soup wraps tender red lentils and sweet carrots in a silky, coconut-based broth that’s fragrant with curry, cumin, and ginger. It’s a cozy, naturally creamy soup that delivers satisfying comfort in every spoonful perfect for chilly evenings, easy meal prep, or when you’re craving something nourishing yet full of flavor.
Ingredients
- 1 cup red lentils, rinsed and picked over
- 2 large carrots, peeled and diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon curry powder (mild or medium)
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 4 cups vegetable broth (low sodium preferred)
- 1 can (14 oz) coconut milk (full-fat or light)
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- Fresh cilantro, chopped, for garnish (optional)
- Lime wedges, for serving (optional)
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Add the chopped onion, minced garlic, and grated ginger. Sauté for 3–4 minutes, stirring often, until the onion is translucent and fragrant.
- Stir in the diced carrots, curry powder, ground cumin, and turmeric. Cook for 2–3 minutes, stirring constantly, to lightly toast the spices and coat the vegetables.
- Add the rinsed red lentils and vegetable broth. Stir to combine, scraping up any browned bits from the bottom of the pot.
- Bring the mixture to a gentle boil, then reduce the heat to low, cover partially, and let it simmer for about 18–20 minutes, or until the lentils and carrots are very tender.
- Stir in the coconut milk and season with salt and black pepper to taste. Simmer for another 5 minutes to heat through and allow the flavors to meld.
- For a smooth soup, use an immersion blender directly in the pot to blend until creamy. For a chunkier texture, blend only part of the soup or leave it as is.
- Taste and adjust seasoning, adding more salt, pepper, or curry powder if desired. If the soup is too thick, thin with a splash of broth or water until it reaches your preferred consistency.
- Ladle into bowls and garnish with fresh cilantro and a squeeze of lime juice, if using. Serve hot.
Variation
- Spicy Curried Lentil Soup: Add a pinch of red pepper flakes, a chopped fresh chili, or 1/2 teaspoon cayenne pepper when toasting the spices for extra heat.
- Tomato-Coconut Lentil Soup: Stir in 1/2–1 cup crushed tomatoes or tomato puree along with the broth for a tangier, slightly richer flavor.
- Curried Lentil Vegetable Soup: Add extra veggies like diced sweet potato, bell pepper, or cauliflower florets with the carrots for more color and nutrition.
Cooking Notes
- Rinse the lentils well under cold water until the water runs mostly clear to remove excess starch and any dust.
- Keep the heat at a gentle simmer rather than a hard boil to prevent the lentils from breaking down too aggressively and sticking to the bottom of the pot.
- If using a countertop blender instead of an immersion blender, let the soup cool slightly and blend in batches, venting the lid to avoid pressure buildup from the hot liquid.
Serving Suggestions
- Serve with warm naan, pita, or crusty bread to soak up the creamy broth.
- Pair with a simple green salad dressed with lemon or lime for a bright contrast to the rich, spiced soup.
- Top each bowl with a swirl of coconut milk or plain vegan yogurt, extra cilantro, and a sprinkle of chili flakes or toasted seeds for added texture.
Tips
- Dice the carrots fairly small and evenly so they soften at the same rate as the lentils.
- Make a double batch and freeze half (before adding fresh cilantro) for easy future meals; lentil soups freeze and reheat very well.
- Taste and season at the end of cooking curry flavors deepen as they simmer, so you may need less salt or spice than you think at the beginning.
Prep Time:
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Nutritional Information (Per Serving)
- Calories: 320 kcal (approx.)
- Protein: 10 g (approx.)
- Sodium: 520 mg (approx.)
Frequently Asked Questions
- Can I use a different type of lentil?
Red lentils are best because they cook quickly and become creamy. Brown or green lentils will stay firmer and require a longer cooking time. - Is this soup freezer-friendly?
Yes. Let it cool completely, then transfer to airtight containers and freeze for up to 3 months. Thaw in the refrigerator and reheat gently on the stovetop, adding a bit of water if needed. - Can I make this soup without coconut milk?
You can replace coconut milk with cashew cream, unsweetened almond milk, or a splash of heavy cream (if not vegan). The flavor and richness will vary slightly. - How can I make the soup thicker or thinner?
For a thicker soup, simmer uncovered a bit longer after blending. For a thinner soup, stir in extra vegetable broth or water until it reaches your preferred consistency.
Conclusion
Curried Lentil Carrot Soup is a cozy, nutrient-packed bowl that brings together sweet carrots, tender lentils, and warming spices in a silky coconut broth. It’s simple to make, naturally vegan, and deeply satisfying ideal for make-ahead lunches, busy weeknights, or whenever you want comfort food that still feels light and nourishing.
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Curried Lentil Carrot Soup
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegan, Gluten-Free (if all ingredients are certified gluten-free)
Description
This Curried Lentil Carrot Soup wraps tender red lentils and sweet carrots in a silky, coconut-based broth that’s fragrant with curry, cumin, and ginger. It’s a cozy, naturally creamy soup that delivers satisfying comfort in every spoonful perfect for chilly evenings, easy meal prep, or when you’re craving something nourishing yet full of flavor.
Ingredients
Scale
- 1 cup red lentils, rinsed and picked over
- 2 large carrots, peeled and diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon curry powder (mild or medium)
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 4 cups vegetable broth (low sodium preferred)
- 1 can (14 oz) coconut milk (full-fat or light)
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- Fresh cilantro, chopped, for garnish (optional)
- Lime wedges, for serving (optional)
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Add the chopped onion, minced garlic, and grated ginger. Sauté for 3–4 minutes, stirring often, until the onion is translucent and fragrant.
- Stir in the diced carrots, curry powder, ground cumin, and turmeric. Cook for 2–3 minutes, stirring constantly, to lightly toast the spices and coat the vegetables.
- Add the rinsed red lentils and vegetable broth. Stir to combine, scraping up any browned bits from the bottom of the pot.
- Bring the mixture to a gentle boil, then reduce the heat to low, cover partially, and let it simmer for about 18–20 minutes, or until the lentils and carrots are very tender.
- Stir in the coconut milk and season with salt and black pepper to taste. Simmer for another 5 minutes to heat through and allow the flavors to meld.
- For a smooth soup, use an immersion blender directly in the pot to blend until creamy. For a chunkier texture, blend only part of the soup or leave it as is.
- Taste and adjust seasoning, adding more salt, pepper, or curry powder if desired. If the soup is too thick, thin with a splash of broth or water until it reaches your preferred consistency.
- Ladle into bowls and garnish with fresh cilantro and a squeeze of lime juice, if using. Serve hot.
Notes
- Red lentils cook quickly and break down easily, which helps create a naturally creamy texture without needing cream or flour.
- For the best flavor, use a curry powder you enjoy mild for a softer spice profile or medium/hot if you like more heat.
- If using full-fat coconut milk, the soup will be richer and creamier; light coconut milk will yield a lighter soup with fewer calories.
- The soup thickens as it sits and cools. Add a splash of broth or water when reheating to bring it back to your desired consistency.
- You can adjust the texture by blending just half of the soup and mixing it back in, keeping some lentils and carrots whole for added body.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Indian-Inspired
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 320 kcal (approx.)
- Sugar: 7 g (approx.)
- Sodium: 520 mg (approx., varies by broth)
- Fat: 17 g (approx.)
- Saturated Fat: 9 g (approx., from coconut milk)
- Unsaturated Fat: 7 g (approx.)
- Trans Fat: 0 g
- Carbohydrates: 34 g (approx.)
- Fiber: 8 g (approx.)
- Protein: 10 g (approx.)
- Cholesterol: 0 mg
Keywords: curried lentil carrot soup, coconut lentil soup, vegan lentil soup, creamy carrot lentil soup, healthy comfort food