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A bowl of carrot ginger lentil soup with flatbread and a half lime on the side

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
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
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
  

  • 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
Tried this recipe?Let us know how it was!