Carrot Lentil Ginger Soup

A bowl of lentil soup garnished with red pepper chili flakes.

Carrot Lentil Ginger Soup

This carrot and lentil ginger soup is something you can always throw together for a wholesome and easy meal.

Course Dinner, Lunch, Main Course, Soups

Cuisine Continental

Diet Gluten Free, Vegetarian

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 223kcal

Author Kate Hahnel

Equipment

Heavy-based cooking pot

Ingredients

2 tablespoons olive oil
1 onion chopped
2 cloves garlic minced
1 teaspoon freshly grated ginger
4 medium-sized carrots peeled and chopped
250 g red lentils rinsed
1 liter vegetable broth
1 can 400 ml coconut milk
1 tablespoon red pepper flakes (use more, or less to taste)
salt and pepper to taste

Instructions

Heat olive oil in a large pot over medium heat. Add onion and sauté for 3–4 minutes until softened. Add garlic and ginger, and cook for an additional minute until fragrant.
2 tablespoons olive oil, 1 onion, 2 cloves garlic, 1 teaspoon freshly grated ginger
Add carrots and rinsed lentils to the pot. Stir to combine, cooking for another 1–2 minutes.
4 medium-sized carrots, 250 g red lentils
Pour in the vegetable broth and bring the soup to a boil. Reduce heat, cover, and simmer for 20-30 minutes, or until the lentils and carrots are tender.
1 liter vegetable broth
Use an immersion blender (or carefully transfer soup in batches to a blender) and blend until smooth and creamy.
Pour in coconut milk, stir well, and heat gently for another 3–4 minutes. Season with salt and pepper to taste.
1 can 400 ml coconut milk
Add the red chili flakes, salt, and pepper to taste.
salt and pepper , 1 tablespoon red pepper flakes
Serve and garnish as desired with fresh herbs, chili flakes, or extra coconut milk.

Notes

You can store any leftover carrot lentil soup in an airtight container in the fridge for up to 4 days. Just let it cool completely before popping it into the fridge.

Similarly, you can freeze it for up to 3 months.

Nutrition