Ginger Turmeric Carrot Lentil Soup

Name: Ginger Turmeric Carrot Lentil Soup
Total time: 40 min
Yield: 6 servings
Ingredients: 2 lbs carrots, peeled and chopped; 1 cup red lentils, rinsed; 1 onion, diced; 2 tbsp grated ginger; 2 tsp ground turmeric; 6 cups vegetable broth; 2 tbsp olive oil; 1/2 cup coconut milk; Juice of half a lemon; Kosher salt and black pepper

Soups One-Pot Vegan & Plant-Based Gluten-Free

Sweet carrots and red lentils simmered with ginger and turmeric, then blended smooth into a soup the color of late afternoon light that tastes restorative without tasting like health food.

Course: Soups
Time: 40 min
Servings: 6

Cooking Notes

Cook the ginger and turmeric briefly with the aromatics before adding liquid. Direct contact with the warm fat helps the spices taste rounder and less raw in the finished soup.
Cut the carrots evenly and simmer until both the carrots and lentils are fully tender before blending or mashing. Undercooked lentils leave a noticeably grainy texture.
Taste for acidity at the end. Carrots and lentils both lean sweet and earthy, so a bright finishing note can make the ginger and turmeric stand out more clearly.

Recipe Card

Ginger Turmeric Carrot Lentil Soup

By Gabriella

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Category: Soups
Total Time: 40 min
Difficulty: Easy

Servings: 6

Ingredients

2 lbs carrots, peeled and chopped
1 cup red lentils, rinsed
1 onion, diced
2 tbsp grated ginger
2 tsp ground turmeric
6 cups vegetable broth
2 tbsp olive oil
1/2 cup coconut milk
Juice of half a lemon
Kosher salt and black pepper

Instructions

1
Soften the onion in the olive oil with a pinch of salt, then add the ginger and turmeric and stir for thirty seconds.
2
Add the carrots, lentils, and broth, bring everything to a boil, then lower to a steady simmer.
3
Cook for twenty-five minutes, until the carrots give way easily and the lentils have completely disappeared into the liquid.
4
Blend until glossy and smooth, adding a splash more broth if it feels thicker than you want.
5
Stir in the coconut milk and lemon juice off the heat, season again, and serve with crusty bread.