Creamy Carrot Lentil Soup (Vegan)

An easy creamy carrot lentil soup with ginger and turmeric. This nutritious vegan soup is made with a base of carrots, potatoes and red lentils. Serve it with a swirl of coconut milk and freshly ground pepper.

carrot lentil soup in a bowl

A delicious carrot lentil soup with hints of ginger and turmeric. This creamy soup is light, yet comforting. Enjoy it for a cozy winter meal (or side dish) or prepare it with fresh carrots from your garden during summer. It’s perfect all year round!

What you need: Vegan butter (or olive oil), onions, garlic, ginger, turmeric, carrots, potatoes, red lentils, vegetable broth, coconut milk, lemon juice, salt and pepper.

How to Make A Creamy Carrot Lentil Soup

Start by cooking the onions with vegan butter in a large pot over medium heat for 3-4 minutes. Add the carrots, garlic and ginger and cook for another 5 minutes. Then stir in the lentils and turmeric and cook for 1 minute. Finally, add the potatoes and vegetable broth.

Bring to a boil, then reduce heat and simmer over low-medium heat for 15-20 minutes or until the vegetables and lentils are soft. Add the miso (if using) and coconut milk, then blend the soup. Stir in the lemon juice, taste and add salt and pepper as needed. Enjoy!

carrots, onion, coconut milk and potatoes on a cutting board
carrots, potatoes and lentils in a pot
creamy carrot lentil soup in a pot

Notes on the Recipe:

I don’t find that the soup has a coconut flavor. However, full-fat coconut milk might add a hint of coconut. If you don’t like coconut, you can try using plain, unsweetened cashew milk or soy milk.

I tried this recipe without the potatoes and it was still delicious. The soup will be a little thinner without potatoes, but you can add a little less broth if desired.

This recipe was tested with regular vegetable broth. If you use unsalted broth, add more salt to taste.

The miso is optional. I like to add it for a bit of a tangy flavor and extra salt. Feel free to skip it.

Can You Roast the Carrots?

Roasting carrots helps bring out their best sweet and savory flavor. That being said, I wanted to create a quick and easy recipe, so I skipped this extra step. If you want to try making a roasted carrot soup, feel free to do so. I would recommend roasting the chopped carrots with a drizzle of olive oil for 25-30 minutes at 400°F. Add them to the soup just before blending. I haven’t tried it with this soup yet, but it’s the method I used for this curried roasted carrot and cauliflower soup.

More Vegan Soup Recipes:

creamy carrot lentil soup from the side
creamy carrot lentil soup closeup

Creamy Carrot Lentil Soup (Vegan)

A quick and easy creamy carrot lentil soup with ginger and turmeric. This nutritious soup is made with a base of carrots, potatoes and red lentils. Serve it with a swirl of coconut milk and freshly ground pepper.
Course Appetizer, Main Course, Side Dish
Cuisine gluten-free, vegan
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4

Ingredients

  • 1 tablespoon vegan butter or olive oil
  • 1 medium yellow onion, chopped
  • 1 1/2 lb carrots, chopped (about 8 medium-large carrots)
  • 2 small-medium white potatoes, chopped
  • 3 large garlic cloves minced
  • 1 tablespoon ginger, peeled and minced
  • 1/2 teaspoon turmeric, ground
  • 1/2 cup red lentils
  • 4 cups vegetable broth
  • 2 teapsoons light miso (optional)
  • 1 can (14oz) coconut milk, light or full-fat
  • 1 tablespoon lemon juice, about half a lemon
  • 1/2 teaspoon salt, or more to taste
  • Pepper, to taste

Instructions

  • Heat the vegan butter (or oil) in a large pot over medium heat.
  • Add the onions and sauté for 3-4 minutes or until fragrant. Add the carrots, garlic and ginger and cook for another 5 minutes. Season with salt and pepper.
  • Stir in the lentils and turmeric and cook for 1 minute, then add the potatoes and vegetable broth.
  • Bring to a boil, then reduce heat and simmer over low-medium heat for 15-20 minutes, covered, or until the vegetables and lentils are soft. The cook time will depend on the size of your chopped vegetables. Add the miso (if using) and coconut milk. Cook for a few minutes.
  • Blend the soup until smooth using a hand blender or transfer to a high-speed blender.
  • Stir in the lemon juice. Taste and add salt and pepper as needed. Serve with a swirl of coconut milk if desired.

Notes

I tried this recipe without the potatoes and it was still delicious. The potatoes simply make this soup extra creamy and adds different nutrients. The soup will be a little thinner without potatoes. You can add a little less broth if desired.
This recipe was tested with regular vegetable broth. If you use unsalted broth, add more salt to taste.
If you don’t like coconut, you can try using plain, unsweetened cashew milk or soy milk. That being said, I only tested this recipe with coconut milk and can’t guarantee that it will work as well with other plant-based milks. You can also use light coconut milk, which shouldn’t add a coconut flavor to the soup. Full-fat coconut milk might add a hint of coconut flavor. Use what you prefer.
 

If you make this creamy carrot lentil soup, be sure to leave a comment and/or give this recipe a rating! I love to hear from you guys. And of course, if you try this recipe, don’t forget to tag me on Instagram!

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WELCOME!

Nourished by Caroline

I’m Caroline, a registered dietitian located in Kelowna, British Columbia. I focus on plant-based nutrition and intuitive eating. I believe in living a balanced life, while eating the food you love. Learn more about my practice here or book an appointment today!

 

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