Carrot Ginger Lentil Soup With Coconut Milk

Carrot Ginger Lentil Soup is exactly what I want when I’m feeling a little under the weather, or even just a little blue. This one is super flavourful with a spicy hit of ginger, and it's super quick and easy to make. It's the coziest thing to curl up with on a rainy chilly day—so prepare your pillow nest and let’s get into it.

Homemade soup is always comforting. But this Carrot and Red Lentil Soup packs an extra dose of comfort with tons of freshly grated ginger and a zingy squeeze of lime at the end. Plus: It only takes about 30 minutes to make.

Bonus: This soup is vegan and gluten-free, and it can be made either on the stovetop or in the Instant Pot.

Tips for success

• Use the thickest canned coconut milk you can find. That means shaking the can when you’re in the store and rejecting any cans where you can hear the liquid sloshing around. (Tip courtesy of Chef Heidi Fink.)
• Make sure your red lentils are somewhat fresh. If you have a jar of red lentils at the back of your cupboard that has been there for a decade or more, you’re not alone. But there’s a good chance they’re too old and will not soften as nicely. Dried legumes have a super long shelf-life, that’s for sure, but even lentils have their limits.
• Making a bigger batch of soup? Great idea. You can easily double this recipe and it’ll still fit into the Instant Pot. This size batch fits perfectly into my Dutch oven though.
• Use the freshest ginger and garlic you can get your hands on. It really helps make the soup taste better, and it makes a big difference in the satisfaction you’ll get from making it. If you’ve never had the pleasure of slicing through a juicy, fresh-from-the-ground garlic clove, it’s worth seeking out!
• Once the soup is done cooking, keep it covered but let it sit off the heat for 15-30 minutes. It helps develop the flavours a bit more—which is great because we didn’t sauté the onions or toast the spices, so we need all the flavour development we can get.
• Also in the flavour development realm—this soup is ten times better after it’s been in the fridge for a while. Enjoy all the “fridge-cooked” leftovers!
• Don’t forget that lime juice finish. It’s a game-changer. (Lemon juice works too!)

Flavor variations

If you're in the mood to spice things up, try adding a pinch of cayenne or red pepper flakes. Or if you want to take this soup in a slightly different direction, add a tablespoon of curry powder or garam masala.

For a creamy finish, add a dollop of yogurt (plant-based or regular) to your bowl.

What goes well with this Carrot and Lentil Soup?

This soup is very satisfying on its own. The lentils make it super filling. But as with most soups, I find it hard to resist a bit of bread on the side. I recently had it with my 2 Ingredient Flatbread (the all-purpose flour and yogurt version) and it was the most perfect thing ever.

I would also be quite happy eating it beside a grilled cheese and homemade chutney sandwich.

Storage, freezing, and reheating tips

This Carrot and Lentil Soup is great eaten right away but gets incrementally better after 1-4 days in the fridge after which it starts to decline.

To store this soup in the fridge, keep it in a sealed food container for up to 4 days.

This soup freezes well as long as it is well-sealed. A glass or plastic food storage container is perfect. I have also been known to use freezer-safe Mason jars—just be sure to leave plenty of room in the top so it doesn’t explode.

This soup is simple to reheat in the microwave or on the stovetop. Lentil soup sticks and burns easily so if you’re using a pot on the stovetop, be sure to stir regularly and keep it over medium heat.

The soup will thicken up a bit as the lentils continue absorbing the liquid. I happen to love the thicker consistency but you can thin it out slightly with water if you prefer.

Frequently asked questions

Still hungry?

If you love this Carrot and Lentil Soup recipe, you will probably love these other delicious, hearty, feel-good vegan soup recipes.

• Carrot and Butternut Squash Soup
• Carrot Tahini Soup
• Spiced Tomato and Coconut Soup
• Coconut Corn Chowder
• Spring Minestrone Soup
• Quick Tortilla Soup

I hope you love this soul-satisfying red lentil soup as much as I do! Be sure to tag me on Instagram @howtomakedinner if you make it! I’d love to see it.

Carrot Ginger Lentil Soup With Coconut Milk

This Gingery Carrot and Red Lentil Soup is exactly what I want when I’m feeling a little under the weather, or even just a little blue. It’s the coziest thing to curl up with on a rainy chilly day. So prepare your pillow nest and let’s make it!

4.31 from 13 votes

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Course Soups & Stews

Servings 6

Calories 295.8 kcal

Equipment

• Dutch oven, large pot, or Instant Pot
• Food processor or box grater
• Cutting board and knife

Ingredients

  

1x2x3x

• 1 large onion 250 grams
• 3 large carrots 250 grams
• 1 cup red lentils 230 grams
• 1 3- inch piece of ginger
• 4 cloves garlic
• 1 teaspoon ground cumin
• 1 teaspoon curry powder
• 1 teaspoon cayenne pepper
• ½ teaspoon ground turmeric
• 1 tablespoon salt
• 1 can coconut milk
• 6 cups water or vegetable stock
• Juice of 1 lime for garnish

Instructions

 

• Peel and roughly chop the onion, then peel and mince the garlic, and ginger as finely as you feel like. You can use the regular blade on a food processor to speed this process up!
• Heat the oil in a Dutch oven over medium heat. If you're using an Instant Pot, use the sauté function.
• Add the onion, garlic, and ginger to the pot with a pinch of salt, and sauté, stirring occasionally, until the onions become translucent.
• Meanwhile, peel and grate the carrots. If you have a grater attachment on your food processor, your job will be even easier.
• Add the carrots to the sautéed carrots, ginger, and garlic. Stir to combine.
• Add the lentils, spices, coconut milk and water to the pot.
• If using the stovetop method, bring the soup to a boil over high heat, then reduce the heat to medium-low so it is gently bubbling. Stir the soup, then cover and cook for 18-20 minutes until lentils are soft and creamy.
• If you’re using the Instant Pot method, lock the lid into place and set the Instant Pot to the high-pressure mode for 10 minutes, then release naturally.
• Taste the soup for seasoning.
• Serve with a squeeze of lime juice and enjoy!

Notes

• I love the texture of this soup as is, but feel free to blend it if you prefer a smoother, creamier soup!
• If you're in the mood to spice things up, try adding a pinch of cayenne or red pepper flakes. Or if you want to take this soup in a slightly different direction, add a tablespoon of curry powder or garam masala.
• For a creamy finish, add a dollop of yogurt (plant-based or regular) to your bowl.

Nutrition

Calories: 295.8kcalCarbohydrates: 29.5gProtein: 10.6gFat: 16.5gSaturated Fat: 14.2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.8gSodium: 1215mgPotassium: 652.4mgFiber: 12.7gSugar: 5.3gVitamin A: 5256.6IUVitamin C: 7.6mgCalcium: 53.4mgIron: 4.1mg

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