This coconut turmeric carrot and lentil soup will be your new favourite winter soup. It’s yummy, easy to make, perfect for meal prep, and it’s thick and stew-like. It’s also a great way to sneak in some extra protein and veggies!
If you’re looking for other meatless soup recipes, check out my Coconut Red Lentil Curry or my Vegan French Onion soup.
Why you’ll love this carrot and lentil soup
- Perfect for meal prep: this recipe makes a lot of soup, so it’s perfect to make ahead and eat for a few meals. You might even be able to freeze it, although I haven’t tried it, so I can’t confirm.
- Pantry staples: most of the ingredients in this soup are pantry staples and things you probably already have on hand. Which makes it the perfect thing to make in the winter when you don’t want to run to the grocery store for that last-minute missing ingredient.
- Versatile: see above….if you don’t have potatoes or carrots, you can swap them out for something else. Maybe try sweet potato or cauliflower (I haven’t tried either of these, but I imagine they’d work well). If you don’t have red lentils, use chickpeas or a different type of lentil. Just take into consideration if you’re using canned or dried products. This will impact the cooking time.
Additions & Substitutions for this carrot and lentil soup
Additions:
- More veggies: if you want to add more vegetables, be my guest. Try adding kale or spinach at the end of cooking for some additional greens. Or get creative and try something else!
Substitutions:
- Protein: if you don’t have or like red lentils, you can try adding a different plant protein instead.
- Veggies: if you don’t love potatoes or carrots, you can swap these out. Try sweet potatoes, broccoli or cauliflower.
Coconut Turmeric Soup FAQs
Carrot and lentil soup is a hearty, nutritious soup made with carrots, red lentils, rice, potatoes, and spices! It’s thick and comforting.
Yes! It’s high in fibre, plant-based protein, and vitamins, making it a nutritious, and filling meal.
This recipe uses coconut milk to add creaminess without using dairy.
Serve with crusty bread, and a side salad to create a balanced meal. I like to add a dollop of yogurt on top and a little bit of cilantro.
This soup is naturally thicker than other soups, but if you want it to be thinner, you can add more vegetable broth and/or coconut milk.
Coconut turmeric carrot and lentil soup
Ingredients
- 1 Tbsp olive oil
- 1 small onion, diced
- 1 Tbsp ginger, minced
- 2 cloves garlic, minced
- 2 Tbsp red curry paste
- 1 tsp turmeric
- 1 tsp curry powder
- 1 white potatoed, chopped
- 2 carrots, peeled and chopped
- 1 can (400ml) coconut milk
- 2 cups water
- 2 cups vegetable broth
- 1 cup red lentils
- ½ cup basmati rice uncooked
Instructions
- Add oil to a large pot over medium heat. Add onion and sauté until fragrant and translucent, about 2-3 minutes.
- Add ginger and garlic. Cook for 1-2 minutes.
- Add red curry paste, curry powder and turmeric. Combine well. It's okay if spices stick to the bottom of the pot.
- Add potato, carrots, coconut milk, water and broth. Stir well, and then bring to a boil.
- Once it starts boiling, reduce to a simmer and add the lentils and rice. Stir well and cook uncovered until everything is cooked through, about 15-20 minutes.
- Season with salt and pepper. If the consistency is thicker than you like, you can add more liquid (water or broth).
- Optional: add a cup of fresh or frozen chopped kale or spinach
- Garnish with a dollop of plain yogurt or non-dairy yogurt (optional) and some coriander.
Nutrition
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Delicious and so easy! Added black beans as I had an open can, spinach was also a great addition.
Definitely would make this again.