Creamy Carrot & Lentil Soup

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This creamy carrot and lentil soup is a nourishing one-pot meal packed with warming spices and leafy greens. It’s a hearty, wholesome, and irresistibly comforting vegan dish.

Carrot soup in a bowl topped with yoghurt and coriander.

This carrot and lentil soup is the ultimate comfort meal, warming you from the inside out! It’s incredibly easy to make in one pot and packed with rich, cozy flavours.

Red lentils create a hearty thick base, providing plant-based protein and fiber, while carrots add natural sweetness and a satisfying texture. The coconut-spiced broth is infused with fresh garlic and ginger for a deep, warming flavour. A few handfuls of baby spinach add a vibrant pop of colour and extra nourishment. The lentils create a thick, hearty consistency, making it perfect for scooping up with papadums. It’s also great with a chunk of toasted bread or even a little rice stirred in for a more filling meal.

Side shot of the soup in a bowl with a spoon.

Ingredients You'll Need

This flavourful carrot and lentil soup comes together with simple pantry staples:

Vegetables: Leek, carrots, and baby spinach form the base. You can swap in any leafy greens you have on hand.
Coconut Milk: Adds richness and creaminess. Full-fat canned coconut milk works best for a velvety texture.
Broth: Use vegetable broth or chicken broth (if not vegan) for a flavorful base.
Lentils: Red split lentils cook quickly and break down for a smooth texture—avoid green or brown lentils, as they stay firm.
Spices & Aromatics: Fresh garlic and ginger provide bold, aromatic flavor. Cumin, coriander, turmeric, and black pepper add warmth and depth.

Complete list of ingredients and amounts is located on the recipe card below.

How to Make Carrot and Lentil Soup

Sauté the Base: Heat oil in a large pot over medium-high heat. Sauté the carrots and leeks for 4–5 minutes until softened.

Add Aromatics: Stir in the garlic, ginger, cumin, coriander, and turmeric. Sauté for 1 minute to release their flavors.

Carrots and leeks being sautéed in a pot.

Grated ginger, garlic and spices added to the pot.

Add Ingredients: Stir in the lentils, broth, coconut milk, salt, and pepper.

Simmer: Bring to a boil, then cover, reduce the heat to low, and simmer for 25 minutes until the lentils are tender.

Add Greens: Stir in the spinach, then remove the soup from the heat, letting the greens wilt.

Dried lentils, coconut milk and broth added to the pot.

Season & Serve: Taste and adjust seasoning as needed. Serve as is or topped with yogurt and fresh cilantro.

Substitutions & Variations

Vegetables: Add more veggies like capsicum (bell peppers), zucchini, or cauliflower for extra texture and nutrition.
Leafy Greens: Feel free to omit the spinach or swap it for kale, Swiss chard, or collard greens.
Herbs & Spices: Add fresh coriander (cilantro) or curry powder for extra depth, or use garam masala for a richer flavor.
Coconut-Free: Replace coconut milk with cashew cream, oat milk, or heavy cream (if not vegan).
Protein Boost: Stir in cooked chickpeas, shredded chicken, or tofu for extra protein.
Make It Spicy: Add chili flakes, cayenne, or a diced chili for heat.

Carrot and lentil soup in a bowl topped with yoghurt and a spoon.

How to Store

Refrigerate: Store leftover carrot and red lentil soup in an airtight container in the fridge for up to 5 days.
Freeze: Let the soup cool completely, then transfer it to freezer-safe containers. Thaw in the fridge before reheating on the stove or in the microwave.

Recipe FAQ

How do I make it creamier?

Blend more of the soup, stir in cashew cream, or add a splash of heavy or coconut cream.

Can I skip the coconut milk?

Absolutely! Substitute with cashew cream, oat milk, or heavy cream (if not vegan).

How do I add more protein?

Stir in cooked chickpeas, shredded chicken, or tofu for extra protein.

Can I make this in a slow cooker?

Yes! Sauté the onion, garlic, and ginger first, then add everything to the slow cooker. Cook on low for 6–8 hours or high for 3–4 hours. Blend as needed and stir in the greens at the end.

What should I serve with this soup?

Enjoy it with crusty bread or stir in boiled rice for a heartier meal. A dollop of yogurt and fresh cilantro make great toppings.

Carrot and lentil soup in a bowl topped with yoghurt and coriander.

More Soup Recipes

Curried Butternut Squash & Tomato Soup

Broccoli & Pea soup

Red Cabbage Soup With Sausage

Roasted Carrot and Swede Soup

If you try this carrot and 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.