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

Curried Carrot, Ginger and Red Lentil Soup

5 from 1 vote
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 mins
Cook Time20 mins
Total Time30 mins
Servings 4 people


  • 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


  • 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!



  • 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.