Ginger-Turmeric Carrot and Lentil Soup

By AislePrompt Editorial · Published 2026-04-30 · Updated 2026-04-30

A bright and nourishing vegan soup with earthy turmeric, spicy ginger, and sweet carrots blended with red lentils. This Indian-inspired vegan recipe (gluten free), ready in about 50 minutes, pairs red lentils, carrots, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 260 calories and feeds 4, 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

• 1 cup, rinsed red lentils
• 4 large, peeled and sliced into 1/2-inch rounds carrots
• 1 medium, diced yellow onion
• 2 tbsp grated fresh ginger root
• 2 tsp ground turmeric
• 5 cups vegetable broth
• 1 cup full fat coconut milk
• 1 tbsp olive oil
• 3, minced garlic cloves
• 1 tsp ground cumin
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 2 tbsp fresh lemon juice
• 2 tbsp chopped, for garnish fresh cilantro

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 1 tbsp olive oil in a large pot over medium heat. Add 1 medium diced yellow onion and 3 minced garlic cloves, sauté for 4-5 minutes until translucent and fragrant.
2. Step 2: Stir in 2 tbsp grated fresh ginger, 2 tsp ground turmeric, 1 tsp ground cumin, and cook for 1 minute until spices release their aroma.
3. Step 3: Add 4 sliced carrots, 1 cup rinsed red lentils, and 5 cups vegetable broth. Season with 1 1/2 tsp salt and 1/2 tsp black pepper.
4. Step 4: Bring to a boil, then reduce heat to low and simmer, partially covered, for 25-30 minutes until lentils and carrots are soft.
5. Step 5: Using an immersion blender, blend the soup until smooth and creamy. Stir in 1 cup full-fat coconut milk and 2 tbsp fresh lemon juice.
6. Step 6: Heat through for 3 more minutes, then ladle into bowls and garnish with 2 tbsp chopped fresh cilantro.