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.
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.