Creamy Curried Carrot, Ginger and Red Lentil Soup in pot with a swirl of coconut milk

Creamy Curried Carrot, Ginger and Red Lentil Soup

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.
5 from 1 vote
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Course: Soup
Cuisine: American
Keyword: Carrot Soup, Lentil Soup, Vegan Soup
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 6
Calories: 253kcal
Author: Crumbs & Caramel


  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 tbsp 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)
  • 1/2 cup full-fat coconut milk, plus more for garnish
  • 2 tbsp lemon juice
  • salt and pepper, to taste


  • 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!

Nutrition Info:

Calories: 253kcal | Carbohydrates: 32g | Protein: 9g | Fat: 9g | Saturated Fat: 4g | Sodium: 139mg | Potassium: 727mg | Fiber: 12g | Sugar: 7g | Vitamin A: 18955IU | Vitamin C: 11.8mg | Calcium: 64mg | Iron: 3.4mg
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