Carrot and Lentil Soup- Stovetop & Instant Pot
Looking for an easy, nourishing weeknight meal? This simple carrot and lentil soup recipe is packed with other superfoods, too, like ginger, garlic, turmeric, and coconut milk. Plus, it’s made with quick-cooking red lentils, so it’s ready in about 30 minutes! Or in even less time if you follow the Instant Pot Red Lentil Soup recipe version!
Why I love this Easy Carrot and Lentil Soup recipe…
I created this recipe just as the seasons changed here in Northern California. Fall snuck up one day and I was feeling, well, cold! I wanted a cozy dish that would satisfy and nourish…a filling, well balanced meal in one pot.
I love using carrots and red lentils together because they balance each other well: lentils add the protein and complex carbs, while the carrots give natural sweetness and flavor without adding more starch. Plus, these two ingredients combine to make a gorgeous warm color.
and why you will love it too…
This lentil carrot soup recipe is:
EASY
READY IN 30 MINUTES
KID-FRIENDLY
NOURISHING
FILLING
ADAPTABLE
INEXPENSIVE
DAIRY FREE
GLUTEN FREE
VEGAN
ONE POT (with immersion blender)
INSTANT POT FRIENDLY
Ingredient Notes for Carrot Lentil Soup
- Red Lentils are the star in this carrot lentil coconut soup because:
- the color compliments the carrots for a gorgeous orange soup
- red lentils cook more quickly than other lentils, for an easy weeknight meal
- red lentils don’t have skins because they has been removed (unlike brown/green lentils), making them a perfect texture to blend into a creamy soup.
- because red lentils don’t have skin, I find the texture a bit more kid-friendly
- Carrots blend beautifully with lentils, as they provide natural sweetness without the added starch. I use either orange, yellow, or white carrots to maintain the color for the soup.
- Coconut Milk makes this soup rich, creamy, and balanced.
- Turmeric is an incredible superfood and it also adds a brightness to the color and earthiness to the taste.
- Ginger is another superfood that I add everywhere I can! Ginger is an excellent taste complement to carrots as well as lentils with its added spice and zing, making it a natural addition to the recipe.
- Tomato Paste adds a depth of flavor to soups and stews, like this one!
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Substitutions and Variations
If you’re following a whole food plant-based diet (WFPB) free from added oils, simply use water or broth instead of oil.
Looking to keep the meal low in fat? Coconut milk can be skipped, just add in another 1.5 cups of broth. Once blended, taste and season further with salt and pepper. You may consider a small squeeze of lemon too.
Switch it up by swapping carrots with sweet potatoes or butternut squash. Just a delicious and colorful!
How to Make Carrot Lentil Ginger Soup
Stove Top
- Heat oil over medium heat. Add onions. Saute for 3 minutes until they turn translucent and soft.
- Add ginger and garlic. Saute for another minute.
- Add carrots and dry spices. Saute for another 2 minutes until fragrant.
- Add lentils, broth, tomato paste, and coconut milk. Bring to boil.
- Turn heat down to low and cover. Cook for 15-20 minutes, until lentils and cooked and carrots are soft but not mushy.
- Take the pot off the heat and blend directly in the pot using an immersion blender. If you don’t have an immersion blender, then allow to cool before transferring to standard blender.
- Taste. Adjust seasonings (salt, red pepper) as needed. If you prefer a thinner soup, thin with additional broth.
- Serve with optional toppings. See notes above recipe card.
Instant Pot
For an even quicker cook time, use your Instant Pot! Cooking instructions are similar to stovetop with the main difference being that coconut milk is added in after cooking.
Thank you to my dear friend and reader, Anita, for inquiring about Instant Pot and testing out the variation!
- Turn Instant Pot to saute setting.
- Heat oil and then add onions. Saute for 3 minutes until they turn translucent and soft.
- Add ginger and garlic. Saute for another minute.
- Add carrots and dry spices. Saute for another 2 minutes until fragrant.
- Add lentils, broth, and tomato paste.
- Set to manual on high for 12 minutes.
- Once time is out, quick release by moving to steam release handle to venting position.
- Once steam is out, open Instant Pot. Add coconut milk and stir.
- Blend soup directly in the Instant Pot using an immersion blender. If you don’t have an immersion blender, then allow to cool before transferring to standard blender.
- Taste. Adjust seasonings as needed (salt, red pepper). If you prefer a thinner soup, thin with additional broth.
- Serve with optional toppings. See notes above recipe card.
Equipment Needed
The only optional special equipment needed for this recipe is an immersion blender. This will allow you to make the recipe in just one pot and blend when the soup is still warm. Immersion blenders are a relatively inexpensive kitchen gadget that make blending warm or bulky foods a cinch! Check out these affordable and highly rated immersion blenders*.
If you don’t have one on hand, simply allow soup to cool and move it to a standard blender to blend.
*Disclosure: I only recommend products I use myself and all opinions expressed here are my own. This post contains affiliate links, which means that if you make a purchase, I may earn a small commission at no additional cost to you.As an Amazon Associate I earn from qualifying purchases.
Serving Suggestions for Carrot Red Lentil Soup
This soup is delicious all on its own. But accoutrements make it prettier and more fun! Consider:
- Bread for dipping, such as a fresh baguette, toast, naan, or our favorite, green onion pancakes
- Crunchy topping like croutons, crispy jalapeño pieces, roasted pumpkin seeds, or other nuts
- Other toppings like a dollop of plant-based yogurt, fresh herbs (e.g. parsley, cilantro), red pepper flakes, or cracked black pepper
This soup makes a perfect meal alongside a salad.
The soup will last up to one week in the refrigerator in an air tight container.
Yes, you can freeze this lentil soup in a freezer safe container for up to 6 months.
It depends. For a quick cooking lentil that also blends well, choose red or yellow. If you want a chunky soup, green or brown lentils hold up better because of their texture and skin.
Make them into a soup! Ingredients like garlic, ginger, carrots, vegetable broth, spices, and coconut milk go well with red lentils especially. Not only do they complement them with flavor, but they work well when pureed into a creamy soup.
If you like this recipe, you may also like these soups:
- Superfood Soup (with lentils, sweet potato, kale, & more)
- Irresistible White Beans & Greens
- Creamy Vegan Potato Chowder
- Celery Root Soup (Celeriac)
- Semi-Homemade Veggie Dumpling Soup
I hope you enjoy this simple Carrot and Lentil Soup recipe! If you try it, please let me know what you think by commenting and rating below.
Cheers!
-Jenn
Carrot and Lentil Soup (Stovetop + Instant Pot)
Equipment
- immersion blender or standard blender
Ingredients
- 1 tablespoon oil I prefer olive or avocado
- 1 large onion diced
- 1 teaspoon fresh ginger finely chopped or grated
- 5 cloves garlic finely chopped or minced
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon turmeric
- pinch red pepper flakes
- 2 cups red lentils
- 2 1/2 cups carrots, chopped
- 2 tablespoons tomato paste
- 5 cups vegetable broth or stock
- 1 14 ounce can coconut milk full fat or low fat
- 1/2 teaspoon salt*
Optional Toppings
- fresh cilantro or parsley, plant-based yogurt, pumpkin seeds, sriracha, bread, red pepper flakes, or croutons see notes above recipe card
Instructions
Stove Top
- Heat oil over medium heat. Add onions. Saute for 3 minutes until they turn translucent and soft.
- Add ginger and garlic. Saute for another minute.
- Add carrots and dry spices. Saute for another 2 minutes until fragrant.
- Add lentils, broth, tomato paste, and coconut milk. Bring to boil.
- Turn heat down to low and cover. Cook for 15-20 minutes, until lentils and cooked and carrots are soft but not mushy.
- Take the pot off the heat and blend directly in the pot using an immersion blender. If you don't have an immersion blender, then allow to cool before transferring to standard blender.
- Taste. Adjust seasonings (salt, red pepper) as needed. If you prefer a thinner soup, thin with additional broth.
- Serve with optional toppings. See notes above recipe card.
Instant Pot
- Turn Instant Pot to saute setting.
- Heat oil and then add onions. Saute for 3 minutes until they turn translucent and soft.
- Add ginger and garlic. Saute for another minute.
- Add carrots and dry spices. Saute for another 2 minutes until fragrant.
- Add lentils, broth, and tomato paste.
- Set to manual on high for 12 minutes.
- Once time is out, quick release by moving to steam release handle to venting position.
- Once steam is out, open Instant Pot. Add coconut milk and stir.
- Blend soup directly in the Instant Pot using an immersion blender. If you don't have an immersion blender, then allow to cool before transferring to standard blender.
- Taste. Adjust seasonings as needed (salt, red pepper). If you prefer a thinner soup, thin with additional broth.
- Serve with optional toppings. See notes above recipe card.
I love how simple and delicious this soup is. It get extra points for being able to be made in my Instant Pot!
Thanks Anita for sharing!
the soup was super hearty and packed with all the flavors I love, thanks for the recipe!
Thanks Tavo for sharing!
wow i can’t believe i can make this lentil soup in the instant pot. what a great hack and easy method to get it all soft quickly!
Right? Thanks Nancy for taking the time to rate and review.
I love that I can make it in the instant pot! So yummy with a bit of bread.
Thank you Cindy!
This carrot and lentil soup is soooo flavorful! i love how easy it is to make as well.
Thank you Katie for sharing!
thanks for both Stovetop + Instant Pot options
Very nice and hearty cold-weather soup!
Thanks for sharing Holly!
such a delicious soup! love that it’s made in the IP too!
Thanks Andrea!