Red Lentil Carrot Soup

Take advantage of carrot season and make this creamy vegan soup for an easy mid-week dinner.

By / Photography By Amy Robb | March 15, 2017


In a large pot, sauté onions, garlic, celery and ginger in coconut oil for about 5 minutes. Add curry paste and salt. Sauté for 2 minutes, until curry starts to become fragrant. Add lentils and water/vegetable stock, then simmer for 30 minutes, or until lentils are soft. Remove soup from pot and blend with 1 cup shredded carrot and red pepper.

Return blended mix to the pot. Add coconut milk, spinach or other greens and remaining 1/2 cup shredded carrots. Simmer for 5 minutes, or until spinach is wilted.

Garnish with cilantro, then season with salt and pepper to taste. Serve hot.



The Power of Carrots

These root vegetables are well-known for helping with eyesight, but don’t underestimate their additional benefits! 


  • 2 tablespoons coconut oil
  • 1 small onion, chopped
  • 2 cloves garlic, chopped
  • 1 stalk celery, chopped
  • 1 teaspoon grated ginger
  • 1 tablespoon red curry paste
  • 1 tablespoon salt
  • 1 cup red lentils, washed
  • 4 cups water or vegetable stock
  • 1 1/2 cups carrots, grated
  • 1 cup red pepper, chopped
  • 1 cup coconut milk
  • 2 cups chopped spinach, or other leafy greens
  • 1/4 cup chopped cilantro
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