Curried Carrot, Ginger and Red Lentil Soup

Close up on a bowl of vegan carrot, ginger and red lentil soup to show its hearty and chunky texture.

5 from 1 vote

Curried Carrot, Ginger and Red Lentil Soup

This carrot, ginger and red lentil soup is the perfect cozy hug-in-a-bowl you need to warm you up on a cold day. Lightly curried, packed with protein-rich red lentils and also filled with wholesome vegetables, it makes for a filling soup you can easily make under 30 minutes.

Prep Time10

Cook Time20

Total Time30

Course: Appetizer, Main Course

Cuisine: American

Keyword: Vegan

Servings: people

Calories: 221kcal

Author: Jessica Laroche

Ingredients

1 yellow onion diced
2 cups carrots diced
2 large cloves of garlic crushed
1 tbsp fresh ginger grated
1 tsp curry powder
½ tsp cumin powder
½ tsp sweet paprika
1 cup red lentils rinsed
6 cups vegetable broth
1 tsp lemon zest or orange zest
1 handful of fresh cilantro chopped
salt and pepper to taste

Instructions

In a large pot, start by cooking the onion with the carrots on medium-high heat until browned. Use a small amount of oil or water to prevent the veggies from burning.
Then, add the garlic, ginger and spices and let them toast by stirring constantly for about 1-2 minutes (it should get very fragrant).
Add the lentils, lemon zest and broth, stir and bring to a simmer. Cover and let it simmer on low-medium heat for about 15-20 minutes or until the lentils are cooked through.
Add the cilantro, taste and adjust seasoning (add more salt if needed and some lemon juice of desired). You can also use an immersion blender if you would prefer a smoother texture. Serve warm, enjoy!

Video

Notes

The leftovers are amazing as the flavors intensify with time. Don't hesitate to make it ahead or even make more to have leftovers. Store cooled down leftovers in an air-tight container for up to 5 days in the fridge or up to 3 months in the freezer.
Do NOT use ground powdered ginger for this recipe: you will need fresh ginger root. What I do is I buy extra ginger that I peel and store in a container in the freezer. That way, it stays fresh longer and I always have some ready to go. Once frozen, you won't be able to slice/chop it easily, simply grate it while still frozen using a lemon zester.
I wanted a coconut milk-free soup, but if you want, you can add some to the soup to make it creamier or drizzle some over for a beautiful look when serving.
This soup makes enough for 3-4 portions. I recommend you make more as it stores SO well. It is recipe that's perfect to make ahead and amazing to include into your meal-prep ideas.
Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.

Nutrition