Soup / Indian-inspired
Ginger Carrot Lentil Soup
Fresh ginger lifts a smooth soup of carrots and red lentils. Coriander, turmeric and lemon add warmth and brightness without a long ingredient list.
By Vegetarian Recipes Kitchen · Updated
- Prep
- 15 minutes
- Cook
- 30 minutes
- Total
- 45 minutes
- Serves
- 4
Gather your ingredients
Everything you need.
Let's cook
Step by delicious step.
Tap a step number to mark it complete as you cook.
Heat oil in a saucepan. Soften onion over medium heat for 5 minutes, then add ginger, coriander and turmeric for 1 minute.
Stir in carrot, lentils, stock and salt. Bring to a boil.
Simmer for 22–25 minutes until carrots and lentils are very tender.
Blend with an immersion blender and finish with lemon juice.
0 of 4 steps complete
A little kitchen know-how
- Fresh ginger gives brightness; finely grate it so no fibrous pieces remain.
Make it yours & keep it well
For a milder version, reduce ginger to 10 g.
Storage: Refrigerate for 3 days or freeze for 3 months.
Estimated nutrition per serving
260 kcal
Approximate figures; brands, portions and substitutions change the result.
Good things to know
How should I store leftovers?
Refrigerate for 3 days or freeze for 3 months.
Can I adapt this plant-based recipe?
For a milder version, reduce ginger to 10 g.
Keep the good food coming.
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