Curried Carrot and Lentil Soup
Looking for healthy and filling soup made with wholesome ingredients? This curried carrot red lentil soup is made with carrots, red lentils, aromatics, and flavorful spices for a comforting soup perfect for a chilly evening or as a light lunch. Finished with lemon juice and coconut milk, this high-protein soup is a perfect fall recipe that can be stored for up to a week in the refrigerator. Top it with Fresh thyme and crispy sourdough for a hearty meal!
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Why You’ll Love Curried Carrot and Lentil Soup
Filling Yet Light: This Curry Lentil Soup makes for a filling lunch or dinner yet doesn’t weigh you down. The super-filling duo of protein and fiber-rich red lentils and simmered carrots keeps you full for hours, ultimately helping weight loss.
Exceptionally Healthy: Red lentils are packed with Vitamin B, iron, protein, and fiber, while carrots add a generous dose of Vitamin A to the soup. Together, they make this Curried Lentil Soup a nutritional powerhouse, providing essential elements for overall well-being.
Budget-Friendly: This carrot and lentil soup is a dream come true for anyone looking for budget-friendly recipes to add to their weekly repertoire. You can make this recipe with a few simple ingredients that you may already have in your pantry.
Great for Meal Prep: This soup tastes just as good on day five as it does on day one! Prep a big batch and store it in your fridge for the week ahead. Just reheat when you’re ready to enjoy!
Super Easy to Make: This stovetop soup is easy to prepare. All you need to do is sauté the aromatics, simmer the carrots and lentils, and blend. This easy Curried Carrot and Red Lentil Soup recipe is a lifesaver for those busy weeknights when you want a healthy yet filling dinner without spending hours in the kitchen.
How to Make Curried Carrot and Lentil Soup
Sauté the Aromatics
Start by sautéing the white onion in a touch of olive oil until it turns translucent. Then, add the grated ginger, chopped garlic, and curry powder. Toast them for a minute or two until fragrant.
Add the Carrots and Lentils
Add the chopped carrots and dry red lentils into the pot. Pour in the water and add the vegetable stock. Bring the mixture to a simmer and let it cook for 15-20 minutes or until the carrots become soft.
Blend
Once the carrots and lentils are tender, remove the pot from the heat. Carefully transfer the contents to a blender, blending in batches if necessary, or use a hand immersion to blend the mixture until it’s silky smooth.
Add Creamy Goodness
Stir in the full-fat coconut milk and lemon juice. Season the soup with salt and pepper to taste.
Add Toppings to Curried Carrot and Lentil Soup
Serve the soup hot, garnished with your choice of toppings. Whether you opt for crispy sourdough for crunch, fresh thyme for a burst of freshness, extra coconut milk for creaminess, or chili flakes for a touch of heat, the toppings are where you can get creative.
Recipe Tips for Curried Carrot and Red Lentil Soup
Substitute carrots with parsnips, sweet potatoes, or pumpkin.
Storage Tip: Leftovers can be stored in a refrigerator in an airtight container in the refrigerator for up to seven days. You can also freeze this soup for up to 3 months in the freezer.
Substitute coconut milk with any plant-based milk of your choice, or use a cashew cream.
Spice it up! Add cayenne pepper for a spicy kick.
Adjust the consistency by adding a little broth if necessary.
More Vegan Recipes You’ll Love
VEGGIE PACKED CHICKPEA NOODLE SOUP
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Curried Carrot and Lentil Soup
Ingredients
- 1 white onion
- 6 cloves garlic
- 1 inch cube of grated ginger
- 1.5 tbsp curry powder
- 2 lbs. chopped carrots
- 1.5 cups dry red lentils
- 10 cups water
- 2 tbsp vegetable broth paste or 2 bouillon cubes
- ¾ cup full-fat coconut milk
- Juice of ½ or 1 lemon
- Salt & pepper to taste
For toppings
- crispy sourdough
- fresh thyme
- extra coconut milk
- chili flakes
Instructions
- Sauté your onion in a splash of olive oil until translucent, then toast your garlic, ginger, and curry powder.
- Add in your chopped carrots, red lentils, water, and veggie stock, and bring to a simmer until the carrots are soft, about 15-20 minutes.
- Remove from the heat and transfer into a blender and blend until smooth. Blend in batches if necessary, or use a hand immersion blender.
- Stir in your coconut milk and lemon juice and season with salt and pepper to taste.
- Add some crispy sourdough on top, extra coconut milk, fresh thyme, and chilli flakes for heat, and enjoy!