This vegan creamy carrot lentil soup recipe is so easy to make, yet so comforting.
I use coconut milk to get the most creamy consistency and although I use coconut, I encourage you to experiment
with different creams and ingredients to suit your taste (if you like, use a drizzle of full-fat yogurt instead of coconut milk). You could also use your own spices to give a more authentic taste and don’t be afraid to use a different variety of lentils for a different color, texture, and flavor. As is, this vegan creamy carrot lentil soup recipe is suitable for those who can’t eat dairy, gluten, corn, and nuts. So be creative and experiment!
Yes! The creamy, curried lentils and the satisfying cumin and ginger-spiced broth are the stars of the show, but the red chili garlic notes won’t be overlooked. It’s similar to that unctuous curry sauce that’s often on the menu at Continental, but brightened up with fresh garlic and some refreshing red chili heat.
This recipe uses 3/4 cups of cooked lentils, which, if you aren’t familiar with lentils, can be boiled and stored for 5-7 days or frozen for up to six months. The lentils can be purchased in 15-ounce cans or in bags from some well-stocked supermarkets. Just be sure to drain the water out before cooking so that you don’t get any cooking liquid stuck to the bottom.
I like the size of this batch, which makes comfort food for three. Serve this vegan creamy carrot lentil soup recipe with a big loaf of sourdough bread and some nutty brown butter for dunking. If you want to go the extra mile, sprinkle the top of each serving with some toasted, slivered almonds or chopped walnuts. I really hope you love this easy and comforting dish as much as I do. It’s filling, versatile, and delicious. Just my type of food.
If you make this vegan creamy carrot lentil soup recipe, please snap a photo and tag @householdhealthy. I would love to see you making this recipe!
Creamy Carrot Lentil Soup
- Large Pan
- 1.5 lbs Carrots (approx. 8 large)
- 1 Medium Onion
- 3/4 cup Split Red Lentils
- 3 cloves Garlic
- 1 tbsp. Avocado Oil or Olive Oil
- 4 cups Vegetable Stock
- 1 400ml Can Light Coconut Milk
- 1/2 tsp. Grated Ginger
- 1/4 tsp. Ground Cumin
- 1/2 tsp. Curshed Red Chili Flakes (optional)
- 1 1/4 tsp. Mild Curry Powder
- 1 tbsp. Coconut Sugar or Another Sweetener
- Salt & Pepper
- 1/4 cup Corriander Leaf
- 1/4 cup Roasted Cashews
- Peel and chop the carrots and onion. Pour the lentils into a sieve and run them under cold water.
- Place a large saucepan over a medium heat and pour in the olive oil and add in the chopped onions. Cook for 1-2 minutes and then add in the carrots, crushed garlic, and freshly grated ginger. Stir and cook for a further minute.
- Add the vegetable stock, coconut milk, lentils, ground cumin, red chili flakes, curry powder, coconut sugar, a large pinch of salt and a small pinch of pepper. Stir well and bring to a boil. Now reduce heat to low and allow the soup to simmer for 15-18 minutes until the lentils and carrots are tender.
- Pour the soup into a blender and blend until smooth. For a thinner soup add more vegetable stock. Adjust the seasoning to your taste.
- Ladle the soup into bowls and top with fresh chopped coriander and roasted cashews.
Food Author at Housholdhealthy.com
Based in San Francisco, CA
In my household, food is very important, I care very much about what my two girls and I are putting in our bodies. I love cooking and sharing different tasks with my girls, cooking became a fun activity to do in our family. My goal on Household Healthy is to share my recipe ideas and advice with our moms.
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