This spiced carrot and lentil soup is the ultimate comfort food — creamy, rich in flavor, and made with simple pantry ingredients. It’s the perfect nourishing bowl to warm you up during the colder months. With carrots, red lentils, and a touch of coconut milk, this easy soup comes together in less than 30 minutes and is both vegan and gluten-free.
Served with a swirl of coconut milk, a sprinkle of chili flakes, and a handful of fresh cilantro, this soup is a wholesome favorite that never disappoints. Plus, it’s made with budget-friendly ingredients you probably already have on hand — ideal for those “fridge-is-almost-empty” days.
If you love cozy soups like this, you might also enjoy my Vegan Minestrone Soup or Roasted Tomato Soup — both hearty and satisfying choices for weeknight dinners.
Ingredients
To make this creamy spiced carrot and lentil soup, you’ll need just a few basic ingredients:
- Carrots: Peeled and chopped — they add natural sweetness and color.
- Onion: A yellow onion gives the perfect base flavor, though red onion works too.
- Olive oil: Go for extra virgin olive oil for a richer taste.
- Garlic: Use two cloves for balance, or three if you’re a garlic lover.
- Ginger: Fresh ginger adds warmth; ground ginger can work in a pinch.
- Spices: A mix of paprika and curry powder gives the soup its depth and vibrant color.
- Red lentils: Quick-cooking and high in protein, they make the soup creamy and hearty.
- Vegetable broth: Organic or homemade broth enhances the overall flavor.
- Coconut milk: Full-fat coconut milk makes it rich and smooth.
- Lime & cilantro: These brighten and balance the spices beautifully.
Step-by-Step Instructions
- Sauté the vegetables
In a large pot, heat olive oil over medium heat. Add the chopped carrots and onion and cook until the onion turns translucent. - Add aromatics and spices
Stir in the garlic, grated ginger, paprika, and curry powder. Let everything cook for about a minute to release the flavors. - Pour in the liquids
Add the vegetable broth and coconut milk (you can reserve a few tablespoons of coconut milk for topping later). - Add the lentils
Rinse the red lentils well, then stir them into the pot. Bring everything to a gentle simmer and cook for 10–15 minutes, until the carrots and lentils are tender. - Blend until creamy
Once cooked, use a hand blender to puree the soup until smooth and velvety. - Finish and serve
Add lime juice to taste and adjust seasoning with salt and pepper. Serve hot, topped with a swirl of coconut milk, a sprinkle of chili flakes, and fresh cilantro.
Tips and Serving Ideas
This soup pairs wonderfully with crusty bread, a slice of sourdough, or a homemade no-knead multiseed loaf. It also tastes even better the next day as the flavors deepen overnight.
Top tip: Prepare and chop all your vegetables before you start cooking — this helps the process go smoothly and keeps the cooking time short.
Substitutions and Variations
This spiced carrot and lentil soup is easy to customize based on what you have at home. Here are some simple swaps and creative ideas:
- Coconut milk: If you’re out of coconut milk, you can use oat cream, cashew cream, or regular heavy cream (if not vegan). Coconut milk gives the best creamy texture, but any plant-based alternative will still be delicious.
- Spice it up: For more heat, use a spicy curry blend or add a pinch of cayenne or chili flakes.
- Carrots: Replace part of the carrots with sweet potatoes or pumpkin for a richer, sweeter twist.
- Onion: Red onion or leeks can replace yellow onion for a milder flavor.
- Add-ins: You can throw in a handful of spinach or kale right before blending for a nutrition boost.
This soup is flexible and forgiving — perfect for experimenting with flavors while keeping it hearty and wholesome.
How to Store
Refrigerator
Allow the soup to cool completely before storing. Transfer it into an airtight container and refrigerate for up to 5–6 days. It reheats beautifully and tastes even better the next day.
Freezer
This spiced carrot and lentil soup also freezes very well. Pour the cooled soup into freezer-safe containers or bags, leaving a little space at the top for expansion. Freeze for up to 3 months.
Reheating
To reheat a single portion, use the microwave for 2–3 minutes until piping hot. For larger quantities, reheat gently on the stove over low heat, stirring occasionally. Avoid refreezing or reheating leftovers multiple times for best taste and safety.
FAQs
Do lentils need soaking before making soup?
No soaking is needed! Red lentils cook quickly and will soften perfectly during simmering. Just rinse them well before using.
Can lentils be overcooked?
Yes, lentils can get mushy if cooked too long — but that’s perfectly fine for this recipe since it’s blended into a smooth, creamy soup.
What can I serve with this soup?
It’s delicious with toasted bread, naan, or pita chips. For a fuller meal, pair it with a fresh green salad or roasted vegetables.
Top Tip
Prepare all your ingredients — chop the carrots, onion, and garlic — before heating your pot. This makes cooking faster and ensures the soup comes together smoothly.
And don’t skip the lime juice at the end — that fresh citrus touch brightens up the creamy, spiced flavors beautifully!
Print
Spiced Carrot and Lentil Soup
- Total Time: 30 min
Ingredients
1 tbsp olive oil
500 g carrots (about 4 large), peeled and sliced
1 yellow onion, chopped
2 garlic cloves, chopped
1 tbsp grated fresh ginger
1 tsp salt
½ tsp black pepper
1 tsp paprika
1 tbsp curry powder (optional, for spice)
½ cup (100 g) red lentils, rinsed
2 ½ cups (500 ml) vegetable broth
1 can (400 g / 14 oz) full-fat coconut milk
Juice of 1 lime
Fresh cilantro, to garnish
Instructions
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Heat olive oil in a large pot over medium heat. Add onions and carrots, cooking until the onion turns soft and translucent.
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Stir in garlic, ginger, paprika, and curry powder. Cook for one minute to release the aromas.
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Pour in the vegetable broth and coconut milk. (Reserve 3–4 tablespoons of coconut milk for topping later if desired.)
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Add red lentils and bring to a simmer. Cook for 10–15 minutes, until the lentils and carrots are soft.
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Turn off the heat and blend with an immersion blender until smooth.
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Add lime juice and adjust seasoning to taste.
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Serve warm, topped with a drizzle of coconut milk, a pinch of chili flakes, and fresh cilantro.
Notes
- For extra flavor, roast the carrots before adding them to the soup.
- If the soup becomes too thick, add a splash of broth or water while reheating.
- Adjust spice level by adding more curry powder or chili flakes.
- Prep Time: 15 min
- Cook Time: 15 min
