Curried Lentil Carrot Soup

Here is a warm, simple soup you can make any day.

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INTRODUCTION

Curried Lentil Carrot Soup is a warm, healthy meal that cooks fast and tastes rich. It mixes red lentils, sweet carrots, coconut milk, and mild curry spice. This soup is a good choice when you want something filling but light. If you like smooth soups, you will love the creamy texture after you blend it.

This soup also pairs well with other easy soup ideas. For a sweeter, autumn flavor you can try a similar butternut squash soup recipe that uses roasted squash and a warm spice mix.

WHY YOU WILL LOVE THIS RECIPE

You will love this Curried Lentil Carrot Soup because it is simple, fast, and full of flavor. The lentils cook quickly and give the soup a thick, creamy body without cream. The coconut milk adds silkiness and a mild coconut flavor that works well with curry and ginger. Carrots add natural sweetness and a bright color.

This recipe is also flexible. You can make it mild or a bit stronger by changing the curry powder. You can eat it as a main dish or a starter. It is easy to freeze and reheat, so you can make a big pot and save time for busy days. For a side of roasted vegetables, try the garlic herb roasted vegetables recipe for a tasty match.

HOW TO MAKE Curried Lentil Carrot Soup

This soup is straight forward. You will sauté aromatics, toast spices, add lentils and broth, simmer, then blend with coconut milk. The steps are easy and the soup cooks in about 30 minutes.

When you stir the lentils and carrots into the broth, watch the pot so nothing sticks and burns. If you like a smoother soup, use an immersion blender. If you prefer a chunkier soup, only blend part of it or skip blending.

You can also add a squeeze of lime or a little extra curry powder at the end to brighten the flavor. If you want a slight crunch, top the soup with toasted seeds or chopped nuts.

For a protein boost, serve the soup with a side of shredded chicken or tofu. If you prefer a fish option with bold flavors, a light fish soup like this coconut lime fish soup shows how coconut and citrus can lift a savory broth.

EQUIPMENT NEEDED

• Large pot or Dutch oven
• Cutting board and good knife
• Measuring cups and spoons
• Wooden spoon or spatula
• Immersion blender or regular blender
• Ladle and bowls for serving

Ingredients You’ll Need :

• 1 cup red lentils, rinsed and picked over
• 2 large carrots, peeled and diced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon curry powder (mild or medium)
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 4 cups vegetable broth (low sodium preferred)
• 1 can (14 oz) coconut milk (full-fat or light)
• 2 tablespoons olive oil
• Salt and black pepper, to taste
• Fresh cilantro, chopped, for garnish (optional)
• Lime wedges, for serving (optional)

STEP-BY-STEP INSTRUCTIONS :

1. In a large pot or Dutch oven, heat the olive oil over medium heat.
2. Add the chopped onion, minced garlic, and grated ginger. Sauté for 3–4 minutes, stirring often, until the onion is translucent and fragrant.
3. Stir in the diced carrots, curry powder, ground cumin, and turmeric. Cook for 2–3 minutes, stirring constantly, to lightly toast the spices and coat the vegetables.
4. Add the rinsed red lentils and vegetable broth. Stir to combine, scraping up any browned bits from the bottom of the pot.
5. Bring the mixture to a gentle boil, then reduce the heat to low, cover partially, and let it simmer for about 18–20 minutes, or until the lentils and carrots are very tender.
6. Stir in the coconut milk and season with salt and black pepper to taste. Simmer for another 5 minutes to heat through and allow the flavors to meld.
7. For a smooth soup, use an immersion blender directly in the pot to blend until creamy. For a chunkier texture, blend only part of the soup or leave it as is.
8. Taste and adjust seasoning, adding more salt, pepper, or curry powder if desired. If the soup is too thick, thin with a splash of broth or water until it reaches your preferred consistency.
9. Ladle into bowls and garnish with fresh cilantro and a squeeze of lime juice, if using. Serve hot.

HOW TO SERVE Curried Lentil Carrot Soup

Serve the soup hot in deep bowls. Add a wedge of lime on the side and a small pile of chopped cilantro on top for a fresh taste. You can also add a dollop of yogurt or a spoonful of plain coconut yogurt for extra creaminess.

Offer bread on the side. A warm flatbread or crusty loaf works well. For a lighter meal, serve it with a green salad. If you need a heartier plate, place the soup next to roasted vegetables or a simple rice pilaf. For a protein-rich pairing, try the creamy chicken noodle soup style of plating where a small portion of protein sits beside the bowl.

STORAGE & FREEZING : Curried Lentil Carrot Soup

Cool the soup to room temperature before storing. Put in airtight containers and keep in the fridge for up to 4 days. To freeze, use freezer-safe containers or heavy freezer bags. Leave a little space at the top so the soup can expand.

Freeze for up to 3 months. Thaw in the fridge overnight before reheating. Reheat on the stove over low to medium heat, stirring often. You may need to add a splash of water or broth to loosen the texture after freezing.

SERVING SUGGESTIONS

• Top with fresh cilantro and a squeeze of lime for bright flavor.
• Add a spoonful of yogurt or coconut cream for extra richness.
• Garnish with toasted pumpkin seeds or chopped almonds for crunch.
• Serve with warm naan, pita, or crusty bread for dipping.
• Pair with a light side salad or simple roasted vegetables to make a full meal. For a roasted veggie idea that matches well, see this garlic herb roasted vegetables recipe.

VARIATIONS

• Spicy Version: Add 1/4 to 1/2 teaspoon cayenne or a pinch of red pepper flakes when you add the spices.
• Mild Version: Use less curry powder and more turmeric for color without heat.
• Creamier: Use full-fat coconut milk and blend fully for a silkier texture.
• Chunky: Leave some lentils and carrots whole and only blend half the pot.
• Greens Added: Stir in chopped spinach or kale in the last 5 minutes of cooking. The leaves will wilt but stay fresh.
• Protein Boost: Add cooked chicken, shrimp, or cubed tofu just before serving. If you want a fish side dish with bold flavors that also uses coconut, try this coconut lime fish soup for inspiration.

FAQs

Q: Can I use brown or green lentils instead of red lentils?
A: You can, but brown or green lentils take longer to cook and keep their shape. You will need more time and more liquid. Red lentils are best for a creamy, fast-cooking soup.

Q: Is this soup dairy free?
A: Yes. If you use coconut milk, the soup is dairy free. If you add yogurt as a garnish, pick a dairy-free yogurt if you need a fully dairy-free dish.

Q: Can I make this in a slow cooker?
A: Yes. Sauté the onion, garlic, and ginger first. Then add all ingredients except coconut milk and cook on low for 4–6 hours. Stir in the coconut milk near the end and cook 15–20 minutes more.

Q: How do I fix a soup that is too thin or too thick?
A: If too thin, simmer uncovered to reduce it and concentrate flavor. If too thick, add broth, water, or a splash of coconut milk to reach the texture you like.

Q: Can I skip the blender step?
A: Yes. If you like a chunkier soup, do not blend. The soup will still be flavorful and hearty.

MAKE-AHEAD TIPS FOR Curried Lentil Carrot Soup

Make the soup a day ahead to let the flavors meld. Reheat gently on the stove and add a little broth if it is too thick. If you plan to freeze, cool the soup fully and portion it into meal-size containers. Label with the date and freeze. When you reheat, warm slowly and stir often to keep the coconut milk from separating. If you plan to serve the soup with fresh herbs or citrus, cut and store them separately and add just before serving.

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