Delicious and healthy Roasted Carrot Soup with Lentils and Coconut.
This Roasted Carrot Soup is super easy and cheap to make, plus it’s very customizable, I’m sure you’ll fall in love with this recipe. The sweet roasted carrots with the hearty lentils and the creamy coconut milk make such a great combo. It’s a mildly spiced soup with ginger, coriander, turmeric, garlic, smoked paprika and red pepper flakes, with an extra little crunch on top. This roasted carrot soup is lovely cold or warm, so feel free to make a large batch of it – you’ll have something heartwarming to eat throughout the week.
I got a little bit sick during Easter, so soups were my best friends the last days. I had my favorite Healing Veggie Soup, another simple red lentil soup, and this extra creamy roasted carrot one. Honestly, nothing can beat a nasty sickness like a good warm soup, it’s like magic.
So, let’s make soup!
Check out these other delicious soup recipes:
- Cream of Pumpkin and Apple Soup
- Raw Corn and Avocado Soup
- Roasted Cauliflower Soup
- Beetroot Soup with Blood Orange
- Creamy Pumpkin Soup with Bell Pepper
- Healing Vegetable Soup with Corn
- Roasted Garlic and Pepper Soup
- Creamy Asparagus and Pea Soup
- Green Summer Soup with Dill
- Cold Bell Pepper and Coconut Soup
If you try this recipe, let me know! I would highly appreciate if you could leave a comment and rate it. Also don’t forget to take a picture and tag it on Instagram (use the hashtag #greenevi) or post it on Facebook! I love seeing what you come up with! ♥︎
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Roasted Carrot Soup with Lentils and Coconut
- Total Time: 50 mins
- Yield: 4 1x
Ingredients
- 1 kg/2.2 lbs of carrots
- 1 large onion, chopped
- 2 cloves of garlic, minced
- 3/4 cup of red lentils
- 1/2 tsp ground ginger
- 1/2 tsp turmeric
- 1/2 tsp ground coriander
- 1/2 tsp red pepper flakes
- 1 tsp smoked paprika
- 4 cups of vegetable broth
- 1/2 can of coconut milk
- 1 tbsp balsamic vinegar
- 1 tsp maple syrup
- salt, pepper
Toppings
- Chopped peanuts
- Poppy seeds
- Microgreens and herbs
- Etc.
Instructions
- Chop carrots roughly and spread in a single layer on a baking sheet. Bake for 30-40 minutes at 180°C/360°F, or until soft and slightly browned.
- Meanwhile sauté chopped onions in a pot with a few tablespoons of water (or vegetable oil, if you prefer). After 5-10 minutes when onions are soft, add garlic, lentils, ginger, turmeric, coriander, red pepper flakes and paprika. Cook for a minute, until spices are fragrant. Make sure they don’t burn.
- Add broth or water, and cook for 10 minutes.
- Once lentils are soft, add coconut milk, vinegar, maple syrup, roasted carrots, and season soup with salt and pepper. Purée soup using an immersion blender (or a blender). Adjust consistency with broth/water if needed.
- Return soup to pot and heat through. Serve warm or cold with toppings of your choice. Enjoy!
- Prep Time: 10 mins
- Cook Time: 40 mins
- Category: Soup
- Cuisine: Vegan
It looks thick, creamy and so good with all the warm spices and coconut cream.
Thank you, Angie 🙂
Carrot lentil coconut soup is an excellent combo. I’ve tried something similar; this is a comfort kind of meal without extra guilt 🙂 Hoping you’re much better now.
Yes, I feel a lot better now, thank you, Ben 🙂
It looks great. I have a carrot soup planned, but next time I’m adding coconut milk because I think it will be great.
Oh yeah, the carrot-coconut milk combo is always a winner 😉
Yum. It’s nice that this is made of pantry staples and produce that lasts quite a long time (carrots, onions, garlic) when we aren’t going to the store often. The roasted carrots and spices really make this a strong flavoured soup. We enjoyed it!
Hi Alicia,
I’m so glad to read you liked the recipe! 🙂