A lightly curried, silky soup brimming with nutrition and is ready in less than 20 minutes! This is a great way to sneak in some iron rich lentils - be sure to use red ones which soften during cooking and create a creamy texture once blended.
I usually like to have lots of tips and tricks for you guys, but this is one of those recipes which truly is so easy and no-fail. One thing I must say is to be sure to use red lentils. Red lentils are unlike other lentil types in that they are smaller and are such a pretty orange color. Because they are smaller, they cook very fast and blend really well. Larger lentils tend to create a pasty texture in soup once blended, unlike the red ones which go largely unnoticed. (Parents with small kids leery of lentils, I'm winking at you.) And it goes without saying that if you don't use red lentils, the soup won't be this pretty orange. It'll likely be a murky army green. Red is the way to go!
I use a lot of ginger in this recipe because we love it so much and it has such a fresh flavor. The curry isn't overpowering so the delicate, sweet taste of the carrots isn't lost. Combined with the lemon added at the end, it's a really good sniffle soup. It's easy to digest, and brimming with nutrition!
If you make this Creamy Curried Carrot, Ginger and Red Lentil Soup, please let me know in the comments below and give it a rating in the recipe card! Also, I love connecting on Instagram where you can tag me in your creations using my recipes. Thank you for reading along!
Creamy Curried Carrot, Ginger and Red Lentil Soup
Ingredients
- 2 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 tablespoon fresh ginger, minced
- 1 tsp curry powder
- 6 cups vegan soup stock
- 1.5 lbs carrots, peeled and diced
- 1 cup split red lentils (200g)
- ½ cup full-fat coconut milk, plus more for garnish
- 2 tablespoon lemon juice
- salt and pepper, to taste
Instructions
- In a medium-sized pot, heat the oil over medium heat. Sauté the onions until translucent, about 3 minutes. Add in the garlic, ginger and curry powder. Stir for briefly, until fragrant.
- Pour in soup stock, scraping the bottom of the pot. Add in the carrots and lentils. Bring to a boil over high heat, then reduce to a simmer for 15 minutes or until the lentils are soft. Remove from heat. Stir in the coconut milk and lemon juice.
- Blend in batches if using a stand blender, or use an immersion blender. Add salt and pepper, to taste. Serve with a swirl of coconut milk or a dollop of unsweetened vegan yogurt. Enjoy!
Tom says
Made this on holiday, it was delicious but we didn’t have a blender so I grated the carrots instead, ended up a lovely consistency
Bronwyn Fraser | Crumbs & Caramel says
Grating the carrots is a clever idea when a blender isn't available! Thanks for sharing! So happy you enjoyed the soup 🙂 ~ Bronwyn
Mags says
I made this soup, but strained it through a sieve and used it as a curry sauce. Awesome over rice, bread, or potatoes. Delicious. I will be making this and freezing it for easy meals in the future!
Bronwyn Fraser | Crumbs & Caramel says
Hi Mags! That sounds so good!! I'm happy to hear you're enjoying experimenting with the soup! Thanks for sharing, and for taking the time to leave a review 🙂 ~ Bronwyn
Oguzhan says
I loved this recipe, It was my first time cooking it and I didn’t really measure everything correctly and forgot to add curry but result was still delicious 🙂 thank you very much for sharing!
Crumbs & Caramel says
Hi Oguzhan! I'm so happy you enjoyed the soup even without the curry! Thank you for sharing 🙂 ~ Bronwyn
Kim says
I made this in my pressure cooker today. I only had one pound of carrots so I added in two diced sweet potatoes as well. The soup is great with or without the coconut milk. I used about 1/3 full fat canned coconut milk. I did not blend my soup as I liked it chunky and did not feel like cleaning my blender after blending the soup. Ha ha. In the pressure cooker I just used 3 cups of liquid. My soup is thick. Love it!
Crumbs & Caramel says
Hi Kim! Thanks for taking the time to let me know you enjoyed the soup 🙂 I love how you made the method work for you - the chunky style sounds so good! ~ Bronwyn
Ruby Oldenburg says
Dear Bronwyn, I love your recipes:) Could you please add the metric quantities for this recipe as well? And if I would use alpro coconut milk, because the full fat canned option is not available here. How much Alpro coconut milk do I have to add? Thank you in advance.
Best,
Ruby
Crumbs & Caramel says
Thanks so much, Ruby! I've updated the recipe card to include the metric measurements. You could use the same amount of the Alpro (which I believe is simply a coconut beverage so won't be as full flavored or rich as coconut milk. ) Do you have the reduced fat canned coconut milk where you are? If so, you could try that. Coconut milk (not the beverage) is sometimes sold in tetrapaks and does differ from coconut beverages quite a bit. If not, the Alpro beverage should still be nice in this recipe. Hope you love the soup! ~Bronwyn