Fragrant Carrot, Coconut & Lentil Soup Recipe

Introduction

This fragrant carrot, coconut & lentil soup is a warm and comforting dish, packed with aromatic spices and creamy coconut milk. Perfect for a cozy lunch or light dinner, it offers a delicious balance of sweetness, heat, and earthiness.

Ingredients

• 2 tbsp rapeseed oil, plus extra for drizzling
• 1 onion, roughly chopped
• 2 celery sticks, roughly chopped
• 1 large garlic clove, crushed
• 1 thumb-sized piece of ginger, peeled and finely grated
• 1 tsp ground turmeric
• 1 tsp ground coriander
• 1 tsp cumin seeds
• 1 tsp garam masala
• 1 tsp chilli flakes, plus extra to serve
• 500g carrots, thinly sliced
• 150g red lentils
• 200g coconut milk
• 950ml low-salt vegetable stock
• 10 curry leaves
• bunch of coriander, leaves picked
• fat-free natural yogurt, to serve

Instructions

1. Step 1: Heat the rapeseed oil in a large saucepan or flameproof casserole over medium heat. Add the onion and celery with a pinch of salt and cook for 8-10 minutes until softened.
2. Step 2: Stir in the crushed garlic, grated ginger, ground turmeric, ground coriander, cumin seeds, garam masala, and chilli flakes. Cook for 1 minute more until fragrant.
3. Step 3: Add the sliced carrots, red lentils, coconut milk, vegetable stock, and curry leaves. Stir well to combine.
4. Step 4: Bring the mixture to a simmer, then cover with a lid and cook gently for 30 minutes until the lentils and carrots are tender.
5. Step 5: Remove from heat and taste for seasoning. Add most of the fresh coriander leaves, then blitz the soup using a hand blender until smooth.
6. Step 6: Ladle the soup into bowls. Top each serving with swirls of fat-free natural yogurt, the remaining coriander leaves, extra chilli flakes to taste, and a drizzle of rapeseed oil before serving.

Tips & Variations

• For a nuttier flavor, toast the cumin seeds briefly before adding them to the pan.
• Replace rapeseed oil with coconut oil for a richer coconut aroma.
• Add a squeeze of lime juice at the end for a fresh, zesty finish.
• Use yellow or orange lentils if red lentils are not available; just adjust cooking time if needed.

Storage

Store leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. If the soup thickens too much in storage, add a splash of vegetable stock or water to loosen it.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegan?

Yes, simply omit the natural yogurt or replace it with a plant-based alternative like coconut yogurt or almond yogurt to keep it vegan.

Can I freeze this soup?

Absolutely. Let the soup cool completely before transferring it to freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the fridge and reheat on the stove.

Fragrant Carrot, Coconut & Lentil Soup Recipe

---

★★★★★

4.9 from 116 reviews

• Author: Cleo
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

Pin Recipe

Print Recipe

Description

This fragrant carrot, coconut, and lentil soup is a vibrant and comforting dish full of warming spices like turmeric, cumin, and garam masala. Creamy coconut milk and tender red lentils blend perfectly with sweet carrots and fresh herbs to create a smooth, nourishing soup that’s perfect for a cozy meal.

---

Ingredients

Scale 1x2x3x

Soup Base

• 2 tbsp rapeseed oil, plus extra for drizzling
• 1 onion, roughly chopped
• 2 celery sticks, roughly chopped
• 1 large garlic clove, crushed
• 1 thumb-sized piece of ginger, peeled and finely grated

Spices

• 1 tsp ground turmeric
• 1 tsp ground coriander
• 1 tsp cumin seeds
• 1 tsp garam masala
• 1 tsp chilli flakes, plus extra to serve

Main Ingredients

• 500g carrots, thinly sliced
• 150g red lentils
• 200g coconut milk
• 950ml low-salt vegetable stock
• 10 curry leaves

Garnish

• Bunch of coriander, leaves picked
• Fat-free natural yogurt, to serve

---

Instructions

1. Prepare the base: Heat the rapeseed oil in a large saucepan or flameproof casserole over medium heat. Add the roughly chopped onion and celery with a pinch of salt, cooking for 8-10 minutes until softened and translucent.
2. Add aromatics and spices: Stir in the crushed garlic, grated ginger, ground turmeric, ground coriander, cumin seeds, garam masala, and chilli flakes. Cook everything together for 1 minute to release the spices’ flavors.
3. Combine main ingredients: Add the thinly sliced carrots, red lentils, coconut milk, low-salt vegetable stock, and curry leaves to the pan. Stir to combine all ingredients thoroughly.
4. Simmer the soup: Bring the mixture to a gentle simmer, then cover with a lid and cook gently for 30 minutes until the carrots and lentils are soft and fully cooked.
5. Blend and season: Taste the soup for seasoning and adjust if necessary. Remove the curry leaves, then add most of the coriander leaves and use a hand blender to blitz the soup until smooth.
6. Serve with garnish: Ladle the soup into bowls and top with swirls of fat-free natural yogurt, the remaining coriander leaves, extra chilli flakes, and a drizzle of rapeseed oil for added richness and presentation.

Notes

• Use a hand blender carefully to avoid splashing hot soup.
• Adjust chilli flakes to control the spiciness to your preference.
• The curry leaves are aromatic but not eaten, so remember to remove them before blending.
• This soup can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
• For a richer flavor, replace rapeseed oil with coconut oil if desired.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Indian-inspired

Keywords: carrot soup, coconut soup, lentil soup, vegetarian soup, healthy soup, Indian spices, easy soup recipe