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

Feel-Good Carrot Ginger Lentil Soup

This Carrot Ginger 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!
4.28 from 11 votes
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Soups & Stews
Servings 6


  • 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
  • 1/2 teaspoon ground turmeric
  • 1 tablespoon salt
  • 1 can coconut milk
  • 6 cups water
  • Juice of 1 lime for garnish


  • Chop the onion and garlic as finely as you feel like.
  • Peel and grate the carrot and ginger. If you have a grater attachment on your food processor, your job will be even easier. I used a box grater.
  • Put the onion, garlic, grated carrots and ginger into a Dutch oven or the insert of an Instant Pot
  • Add the lentils, spices, coconut milk and water.
  • If you’re using the stovetop method, bring the soup to a boil over high heat, then reduce the heat to medium-low, give the soup a good stir, then cover, and cook for 20 minutes.
  • If you’re using the Instant pot method, simply lock the lid into place and set the Instant Pot to the high-pressure mode for 10 minutes. 
  • Serve with a squeeze of lime juice and enjoy!
Tried this recipe?Let us know how it was!