This curried carrot and lentil soup works as a side or a meal. Hardy red lentils and carrots make a delicious combo—and this vegan soup gets its creaminess from dairy-free coconut milk.
The ingredients in this soup are simple, but the flavors are full, with warm curry and creamy coconut. If you prefer a chunkier soup, you can skip the pureeing step, or puree just partially to leave some texture. Enjoy!
Curried Carrot Lentil Soup
- 2–3 tablespoons plus 4 cups water, divided
- 4 cups sliced carrot
- 1 cup chopped onion
- 1 cup chopped celery
- 1½ tbsp curry powder
- 1-1¼ tsp sea salt
- ¼ tsp ground allspice (plus a pinch for garnish)
- ⅛ tsp chipotle powder (plus a pinch for garnish)
- 1 cup red lentils, rinsed and drained
- 1 cup canned coconut milk
- 3-4 tbsp fresh lemon or lime juice
- 4-5 tbsp chopped fresh cilantro for serving
- Pour 2 tablespoons water into a large soup pot and set over medium-high heat. Add the carrots, onion, celery, curry powder, salt (starting with 1 teaspoon), allspice, and chipotle powder. Cook for 7–8minutes, until the onion and carrot have softened, adding more water if the veggies are sticking.
- Add the lentils, 4 cups water, and coconut milk and stir. Increase the heat to high to bring the soup to a boil, then reduce the heat to low, cover, and simmer for 15–20 minutes, stirring once halfway through, until the lentils are fully softened.
- Add 3 tablespoons lemon or lime juice. Use an immersion blender to puree the soup to your desired consistency. Alternatively, you can transfer the soup in batches to a blender and puree. Taste and add extra salt and lemon juice if needed. Divide the soup into bowls and serve sprinkled with cilantro and a pinch of allspice and/or chipotle powder, if desired.
Reprinted with permission. All rights reserved.
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Tabitha Brown’s Creamy Vegan Chickpea Soup With Kale and Rice