Ginger-Spiced Carrot and Lentil Soup with Coconut Cream

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

A comforting, vibrant orange soup combining sweet carrots and earthy lentils with warming ginger and a swirl of coconut cream for a festive, dairy-free treat. This Indian-inspired Christmas recipe (vegan, gluten free), ready in about 55 minutes, pairs carrots, red lentils, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 6 large (about 1.5 lbs), peeled and chopped carrots
• 1 cup, rinsed red lentils
• 1 medium, chopped yellow onion
• 2 tbsp, grated fresh ginger
• 3, minced garlic cloves
• 6 cups vegetable broth
• 1/2 cup, full fat coconut milk
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 1/2 tsp salt
• 3/4 tsp black pepper
• 1 tbsp, fresh squeezed lime juice
• 2 tbsp, chopped (for garnish) fresh cilantro

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 chopped yellow onion and sauté for 5 minutes until softened. Stir in 3 minced garlic cloves and 2 tbsp grated fresh ginger; cook for 1 minute until fragrant.
2. Step 2: Add 6 chopped large carrots, 1 tsp ground cumin, 1 tsp ground coriander, 1 1/2 tsp salt, and 3/4 tsp black pepper. Stir to coat vegetables in spices and cook for 2 minutes.
3. Step 3: Pour in 6 cups vegetable broth and add 1 cup rinsed red lentils. Bring to a boil, then reduce heat and simmer uncovered for 25-30 minutes until carrots and lentils are very tender.
4. Step 4: Remove pot from heat and use an immersion blender to puree soup until smooth and creamy. Stir in 1/2 cup full-fat coconut milk and 1 tbsp fresh lime juice for brightness.
5. Step 5: Ladle soup into bowls and garnish with 2 tbsp chopped fresh cilantro. Serve hot.