Curry Carrot Lentil Soup

Lentil soup may not be the most photogenic dish, but when it comes to flavor, it’s one of the best!

Naturally vegan, gluten-free, and oil-free, it’s packed with plant-based protein, nutritious veggies, and bold spices. Simple, inexpensive ingredients and less than 45 minutes is all you need!

Ingredient notes and substitutions

Lentils – While I love a good red lentil soup, this Curry Carrot Lentil Soup is meant for brown or green lentils. Use dried, not canned, for best results.

Be sure to pick through the lentils to remove any pebbles or debris. Then rinse the lentils well in cold water.

To learn more about the different varieties of lentils and how to use them, check out my article about The Best Vegan Lentil Recipes.

Aromatics ~ Onion and garlic bring flavor and texture.

Spices ~ Yellow curry powder is a fragrant spice blend containing spices like turmeric, cumin, coriander, black pepper, and ginger. It has an earthy, warm flavor with sweet undertones, not spicy.

And don’t forget the salt and pepper!

Veggies ~ This soup is all about the the lentils and carrots! I like to dice the carrots fairly small, so they aren’t much bigger than the lentils. If you want bigger chunks of carrots, however, feel free to chop them a big larger.

I also add some celery because I love the added flavor and texture it brings.

If you want to add extra vegetables, like diced red bell pepper or diced potato, chop everything the same size and add them when you add the carrots. Chopped leafy greens, like chard, kale, or spinach, can be added at the end just to warm them through.

Keep in mind, the more you add to the soup, the more broth you’ll need.

Broth – I almost always use a low-sodium vegetable broth. It’s easier to control the amount of salt in the recipe this way. If you use a regular broth, go easy on any added salt.

Milk ~ Full fat canned coconut milk provides creaminess and a hint of sweetness that complements the earthy curry flavors so well.

Extras ~ Feel free to add some fresh ginger when you add the garlic. Or finish the carrot lentil soup with a squeeze of fresh lime juice and/or fresh chopped cilantro right before serving.

Sauté the onions in a splash of coconut milk until softened (1). Add the celery and carrots and stir to combine (2).

Add the garlic, tomato paste, curry powder, salt and pepper . Stir until well combined and fragrant (3).

Add the lentils and broth (4). Bring to a boil, then reduce the heat to medium-low, cover, and simmer until the lentils are tender.

Add the remaining coconut milk, stir well, and heat through 1 to 2 minutes. Taste and adjust seasoning, as necessary.

Serve warm with a side of crusty bread or vegan garlic bread. Or pair with a side salad or veggie wrap for a heartier meal.

Storage and freezing

Fridge: Store this Curry Carrot Lentil Soup in an airtight container in the fridge for 4 to 5 days.

Freezer: You can also freeze this soup! Once the soup has cooled completely, transfer it to a freezer-safe container or plastic bag. It should keep well for up to 3 months.

Thaw and reheat: Thaw frozen soup in in the fridge overnight. Once thawed, gently reheat in a pot over medium heat on the stove. Alternately, you can reheat the soup in a a microwave-safe bowl in the microwave for a minute or two until warm.

Pro tips and tricks

~ Pick through the lentils and remove any stones, pebbles, or debris. Then rinse them well under cold water.

~ Sauté the spices in oil to bring out the most flavor.

~ Use brown or green lentils. They cook up tender and creamy, yet hold their shape well.

~ Simmer the soup until the lentils are tender, but not mushy.

~ Taste and adjust seasoning to your taste.

FAQs

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