Easy Spiced Carrot And Red Lentil Soup With Ginger

Name: Easy Spiced Carrot And Red Lentil Soup With Ginger
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 4 big carrots ((about 1.2 pounds (550 g))); 3 medium shallots; 1 tablespoon extra-virgin olive oil; 1 teaspoon fennel seeds (crushed (or ½ teaspoon ground fennel)); 1 teaspoon ground coriander; 1 teaspoon ground turmeric; 5 cups vegetable broth (no-salt-added or low-sodium) (if using regular broth, reduce salt); 1 cup red lentils; 2 teaspoons kosher salt; 1 14-ounce can full-fat coconut milk; 1-inch (2.5 cm) knob of ginger (peeled); ¼ teaspoon black pepper ((preferably freshly cracked))

Craving warmth and exotic flavor this winter? This Carrot and Red Lentil Soup, seasoned with coriander, fennel, turmeric, coconut milk, and fresh ginger, is the perfect pick. Vegan, vibrant, and ready in just 30 minutes!

red lentil carrot soup with cilantro and coconut yogurt in a bowl.

Table of Contents

Why you should try this recipe

Quick, easy, and vegan – Ready in just 30 minutes, this soup is not only simple to make but also a delicious plant-based option that fits perfectly into a variety of diets. Want more vegan inspiration? Don’t miss my Vegan Recipe Collection!
Packed with flavor and warmth – A delicious mix of spices, fresh ginger, and creamy coconut milk that will warm you from the inside out—perfect for chilly days paired with Spicy Tofu (With Gochujang) or Cauliflower Steak With Yogurt Sauce.
Nutrient-packed and nourishing – With carrots, shallots, red lentils, coconut milk, and wholesome spices, this soup is packed with vitamins, fiber, and healthy fats for a nourishing meal.

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The ingredients you’ll need

carrot, shallots, red lentils, cilantro, ginger, fennel seeds, turmeric, coriander, olive oil, coconut milk, vegetable broth, salt and pepper.

(Note: the full ingredients list, including measurements, is provided in the recipe card at the end of the post.)

Fennel seeds – Crush the fennel seeds using a mortar and pestle, or use ground fennel (½ teaspoon if using ground). This adds a lovely anise-like flavor to the soup. You can substitute with star anise or anise powder (½ teaspoon) if needed.
Vegetable broth – I recommend using “low-sodium” or “no salt added” vegetable broth (either bouillon cubes or liquid from a carton). The salt content can vary greatly between brands, so I prefer no-salt-added broth to control the seasoning.
Coconut milk – Choose a high-quality full-fat coconut milk with at least 15g of fat for a velvety texture and rich flavor. And if you’ve got an extra can, use it to make this fool-proof oven-baked Coconut Rice!
Ginger – I use fresh ginger, peeling it with the back of a spoon, but frozen ginger works just as well (just make sure to add it to the soup along with the coconut cream to heat it before blending). Any leftover ginger can be used to make Miso Glazed Eggplant with Ginger.

Love soup?🥣 Check out my Vegetarian Dumpling Soup!

How to make Carrot And Red Lentil Soup?

(Note: please see the recipe card below for the complete written instructions and measurements.)

Step 1. Begin by peeling the carrots and shallots, then chop them into roughly 1-inch (2.5 cm) pieces. No need for perfection—just aim for even sizes so they cook evenly!

Step 2. Sauté the shallots. Heat a drizzle of olive oil in a large pot over medium heat. Add the chopped shallots and sauté until golden, stirring regularly to keep them from sticking or burning.

Step 3. Sauté the carrots and spices. Add the chopped carrots to the pot and sauté for another two minutes. Next, stir in the fennel, coriander, and turmeric, and sauté for 1 minute until the spices become fragrant.

shallots, carrots, broth, salt and red lentils in a pot.

Step 4. Add the broth and lentils. Pour in the vegetable broth, add the red lentils and salt. Bring the mixture to a simmer, then cover and cook for about 20 minutes, or until the carrots are tender and easily pierced with a knife.

carrot and red lentil soup with coconut cream in a pot.

Step 5. Add the coconut milk. Stir in the coconut milk and cook for one more minute, just to heat it through.

red lentil and carrot soup with a knob of fresh ginger and pepper in a blender.

Step 6. Blend the soup. Transfer the soup to a high-speed blender, along with the fresh ginger and pepper. Blend the mixture until very smooth, about 1 minute.

easy spiced red lentil and carrot soup in a bowl with cilantro.

Step 7. Serve and garnish. Pour the soup into a bowl, and top with a generous amount of fresh cilantro and a dollop of optional coconut yogurt.

Nim Keys – Useful Carrot And Red Lentil Soup Tips

Go for no-salt-added broth – Using unsalted broth lets you take full control of the soup’s saltiness. Different brands can vary widely, and this way, you can season to perfection!
Save the coconut milk for the finale – Stir in the coconut milk at the very end of cooking to keep its flavor vibrant and its texture luxuriously creamy. Adding it earlier can cause these qualities to fade.
Fresh ginger and pepper (last but not least) – Add freshly grated ginger and a sprinkle of pepper just before blending. This ensures their bold, bright flavors shine through instead of being mellowed by extended cooking.

red lentil and carrot soup with ginger and coconut cream in a bowl.

Recipe FAQs

How long does this soup keep?

This soup will keep in the fridge in an airtight container for up to a week!

Can I freeze Spiced Carrot and Red Lentil Soup with Ginger?

Absolutely! This soup freezes well. Let it cool completely before transferring it to an airtight container. It will keep in the freezer for about 1 month. To reheat, either let it thaw in the fridge overnight or—my preferred method for quicker results—transfer the frozen soup directly to a saucepan over medium heat and warm it through, stirring occasionally.

I don’t like ginger, can I omit it?

Yes, you can skip the ginger! The soup will still be absolutely delicious.