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–+ servings
a white bowl of carrot and lentil soup
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4.66 from 20 votes

Carrot and Lentil Soup

This hearty but super-healthy soup full of warming spices is perfect for the coldest of winter days. And like all my favorite soups these days, it couldn't be easier to make.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Soups
Cuisine: American
Keyword: carrot and lentil soup
Servings: 4
Calories: 405kcal
Author: Carolyn Gratzer Cope

Ingredients

  • 2 pounds carrots trimmed and diced
  • 1 medium yellow onion diced
  • 1- inch piece fresh ginger peeled and minced
  • 3 garlic cloves chopped
  • 1 cup red lentils rinsed
  • 1 heaping tablespoon Thai red curry paste
  • 8 cups good vegetable stock
  • ⅔ cup canned coconut milk
  • 1 teaspoon ground turmeric
  • 1 teaspoon fine sea salt
  • Freshly ground black pepper
  • 2 tablespoons fresh lime juice

Instructions

  • Combine all ingredients except the lime juice in a pot and bring to a boil over high heat. Reduce heat and simmer until carrots and lentils are tender, about 40 minutes.
  • Puree with an immersion blender or carefully in a regular blender until no carrot chunks remain but there's still some nice texture.
  • Stir in the lime juice, ladle into bowls, and serve.

Notes

  1. Thai red curry paste is a ready-made blend of herbs, spices, and aromatics. Our favorite brand contains red chili pepper, garlic, lemongrass, galangal, shallot, kaffir lime, and more. A little jar lasts a long time in the fridge. It’s available in many supermarkets, or get it here.
  2. Canned coconut milk is what you’ll need for most recipes. It’s much less diluted than the the stuff in the carton. You can use regular or lite canned coconut milk for this recipe.
  3. You can absolutely make it in advance. The flavors only develop over time. Make it earlier in the day and leave it on the stovetop, or make days in advance and store tightly sealed in the fridge (once cool).Leftovers can be kept in the fridge for up to a week or in the freezer for up to a year.
  4. This easy garnish is just a drizzle of coconut milk, some sliced green onions (other herbs would work too), and a sprinkle of flaky sea salt.You can drizzle the coconut milk with a spoon, but I like to put what’s left in the can after making the soup into a plastic squeeze bottle, keep it in the fridge, and use it throughout the week to drizzle on basically everything.

Nutrition

Calories: 405kcal | Carbohydrates: 63.7g | Protein: 15.1g | Fat: 12g | Fiber: 12.4g