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