Description
A cozy, vegan-friendly, and nutrient-packed spiced carrot and lentil soup recipe. Sweet carrots and red lentils are simmered with warming spices—cumin, coriander, turmeric, and ginger—for a creamy, comforting bowl. Perfect for weeknights, meal prep, or freezing for later.
Ingredients
Scale
- 4 large carrots, peeled and chopped
- 1 cup red lentils, rinsed
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp cumin
- 1 tsp coriander
- ½ tsp turmeric
- 1 tsp grated ginger
- 4 cups vegetable stock
- ½ cup coconut milk (optional, for creaminess)
- Juice of 1 lemon
- Salt and pepper, to taste
- Fresh coriander or roasted seeds, for garnish
Instructions
- Heat olive oil in a large saucepan over medium heat. Sauté onion and garlic until golden.
- Add cumin, coriander, turmeric, and ginger; toast for 1 minute.
- Stir in carrots and red lentils, coating with spices.
- Pour in vegetable stock and simmer 20–25 minutes until lentils and carrots are tender.
- Blend with an immersion blender for a creamy texture, or leave chunky.
- Stir in coconut milk (optional) and lemon juice; season with salt and pepper.
- Serve hot, garnished with coriander or roasted seeds.
Notes
- Adjust spice levels to taste.
- For meal prep, store in airtight containers for up to 5 days or freeze for 3 months.
- Garnish options: chili oil, coconut yogurt, or toasted seeds.
Nutrition
- Serving Size: 1 serving