Carrot Ginger Lentil Soup

This vegan carrot ginger lentil soup is easy, healthy and comforting. It’s loaded with flavour, perfectly creamy (with no dairy), and packed with plant based protein.

Ginger is one of my favourite ingredients to spice up any dish! It’s zesty yet has a warm, sweet taste to it, and a deliciously spicy aroma.

This carrot lentil ginger soup has the perfect balance of sweetness and savouriness, and also packs a bunch of plant-based protein thanks to the addition of red lentils. The lentils also make it a slightly thicker soup, and when blended with the cashews it creates an amazing creamy texture. Plus, the turmeric and curry powder warm the soul without overpowering the sweet taste of the carrots. Add a good sneeze of lemon or lime juice and it makes a really good sniffle soup during the colder months. It’s easy to digest, and brimming with goodness!

Ingredients you’ll need:

All you need to make this carrot ginger soup are 10 simple ingredients:

• Red lentils: you will need dried red split lentils for this recipe. They cook easily, quickly and loose some of their shape while simmering, which makes for a thick and creamy texture.
• Carrots: half a kilo of fresh carrots
• Ginger: fresh ginger root is key here!
• Onion + garlic: Nothing beats this aromatic duo to add tons of flavour.
• Cashews: Cashews are great for their creamy texture, which makes them perfect for blending into soups!
• Broth: You can use either vegetable broth or chicken stock, it’s up to you!
• Curry powder + turmeric: The soup isn’t spicy, but super tasty, thanks to the spices. A mix of curry and turmeric creates a deeper flavour.
• Cashews: to make the soup deliciously creamy.
• Coconut milk or cream to drizzle

How to make carrot ginger lentil soup

Sauté veggies: Heat olive oil in a large pot over medium-high. Add onion, carrots and garlic. Sauté for 4-5 minutes, until slightly caramelised.

Aromatics: Add the garlic, ginger, cumin, turmeric and salt. Stir and let the aromatics toast slightly, about 1-2 minutes. It should get very fragrant. Don’t let the garlic burn though*

Simmer: Add the rinsed lentils, cashews and vegetable stock. Cover and reduce heat, allowing to simmer for 15 mins. The carrots should be fork-tender when done.

Blend: Use a hand-held immersion blender to blend the soup in the pot OR transfer to a high-speed blender and blend until smooth. If using a high-speed blender, you may have to blend in batches. Adjust seasonings to taste.

Enjoy: Serve in bowls with a drizzle of coconut cream, fresh coriander (cilantro) and toasted cashews, if desired.

How to store and reheat Soup

• Fridge: This carrot lentil ginger soup will keep for about 4 days in a sealed container in the fridge. To reheat it, simply do so in the microwave with a microwave safe bowl, or feel free to reheat it on the stovetop. Add your toppings once you’re ready to serve.
• Freezer: Allow the soup to cool completely before placing it into airtight, freezer-friendly containers. Store in the freezer for up to 3 months. To reheat, simply allow the soup to thaw in the refrigerator before reheating on the stovetop or in the microwave.

Substitutions & variations

• Instead of cashews: feel free to use blanched almonds or 3 tablespoons of natural peanut butter/ cashew butter for that creamy texture. 
• Swap the onion for: leeks or shallots. Both are equally delicious.
• Other veggie substitutions: try sweet potato or butternut pumpkin.
• Seasonings: some ground coriander, cayenne or chili powder, if desired.

What to serve with carrot ginger soup 

Serve this creamy puréed soup with sourdough, brown rice, or with a big side salad. There’s nothing better than soup with crusty bread in my opinion! You can also top it with shredded chicken or tofu to make it more filling.

FAQ’S

Can I use powdered ginger?

Do not use ground powdered ginger in this recipe. Fresh ginger root has a much better flavour here. Trust me!

Can I use other kind of lentils?

No. Red lentils are best for this recipe as they cook quicker and simply create a thicker broth as they gently break apart while simmering. If you choose to use other type of lentils, then you will likely need more broth and cook the soup for a little longer.

Why do you recommend to rinse the red lentils first?

Simply to clean them and ensure there are no small pieces of rocks or debris within the lentils. Make sure to use a fine mesh strainer for this!

More soup recipes to make:

Broccoli Almond Soup

Hearty Lentil Quinoa Soup

Roasted Carrot and Swede Soup

If you try this carrot ginger lentil soup recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make

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