Ginger Carrot & Lentil Soup
Carrots, red lentils, and fresh ginger make a smooth, warming soup using simple ingredients. The lentils add body without flour, and a little coconut milk rounds out the ginger. Blend to your preferred texture, from rustic to silky.
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15 minutes prep · 30 minutes cooking · Serves 4
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 1 tablespoon grated fresh ginger
- 1 teaspoon ground cumin
- 1 pound carrots, peeled and thinly sliced
- 3/4 cup split red lentils, sorted and rinsed
- 4 cups low-sodium vegetable broth, plus more to thin
- 1/2 cup coconut milk, plus a little for serving if desired
- 1 tablespoon lemon juice
- 1/2 teaspoon fine salt, then more to taste
- 1/4 teaspoon black pepper
- Chopped cilantro and bread, optional for serving
How to make it
Heat the oil in a soup pot over medium heat. Cook the onion for 5 minutes until softened.
Stir in garlic, ginger, and cumin for 30 seconds. Add carrots, lentils, broth, salt, and pepper.
Bring to a simmer, partially cover, and cook for 20–25 minutes, stirring occasionally, until the carrots and lentils are very soft. Add broth if needed.
Take the pot off the heat. Use an immersion blender to puree carefully, keeping its head submerged to avoid splashing. If using a countertop blender, let the soup cool somewhat, work in small batches, and follow the appliance instructions for hot liquids.
Stir in coconut milk and lemon juice. Warm gently, thin as desired, and adjust seasoning. Add a small coconut milk swirl and cilantro if desired; serve with bread.
Tips for a better result
Thin carrot slices cook more evenly than large chunks. Grate ginger finely so its flavor spreads through the soup. For a stronger ginger note, add a little more to taste during cooking rather than overpowering the bowl at the start.
Substitutions and serving ideas
Use orange sweet potato for half the carrots; cooking time may change. Omit coconut milk for a lighter soup and add extra broth instead. A pinch of chili flakes adds warmth.
Storage and reheating
Refrigerate leftovers in shallow, covered containers within 2 hours (1 hour above 90°F). Keep at 40°F or below and use within 3–4 days. Reheat leftovers to 165°F. Add a splash of water to saucy dishes if needed. See USDA leftover guidance.
A useful question
Can I leave the soup unblended? Yes. The lentils will break down naturally, while carrot slices remain visible. Cook until the carrots are completely tender either way.
Keep your seasonings easy to find
Keep spice jars labeled and away from heat, light, and moisture. If you are organizing a cooking space, our Spiceo four-piece wall-mounted spice rack set includes four racks and mounting hardware. Jars and spices are not included. Choose a suitable mounting location away from the stove's heat and steam.
What to cook next
Cooking times are estimates; use the doneness checks in the instructions. Recipe image is AI-generated for illustration.