Warm up with this easy spicy carrot and red lentil soup. Perfect for chilly days and ready in less than 30 minutes!
I tend to like soups with a bit of heat or spice in the colder months and this carrot and red lentil soup is one of my favorites at the moment; spicy and warming, its tailor made for chilly days. It’s the kind of soup you’ll want to cozy up with on a cold day when you want something healthy and hearty.
It packs a punch flavor-wise and totally hits the spot when you need a little warming from the inside out. It’s also rather quick to put together and only needs about 20 minutes of simmering on the stove, which makes it a go-to on weeknights. You can also make a batch on the weekend to re-heat throughout the week.
Thai red curry paste, garlic and coconut milk give the soup a rich, complex flavor, while carrots and red lentils serve as the foundation.
Red lentils are a great addition to soup as they soften easily while simmering making them quick cooking compared to other legumes or beans, and they don’t require any pre-soaking.
The beauty of using Thai red curry paste is that you can make the soup as mild or hot as you like by adjusting the amount of paste you use. I like a mild to medium heat, enough to waken up your taste buds and warm you up without breaking out into an all-out mouth numbing sweat, but if you like things spicier then feel free to use more. Here’s what you’ll need to make it:
Ingredient Notes:
(Here are a few notes about the ingredients you’ll need for this recipe. As always find the full list of ingredients and directions in the recipe card at the bottom of the post.)
- Carrots – Chop your carrots finely for this soup.
- Red Lentils – Rinse your lentils with water before using.
- Oil – Use either coconut oil or olive oil.
- Garlic – Make sure your garlic is finely minced.
- Thai Red Curry Paste – Make sure to choose a gluten-free and vegetarian curry paste (some may contain shrimp paste).
- Tomato Paste – Use a good quality tomato paste. (I like doubled concentrated tomato paste in a tube.)
- Ginger – A little fresh grated ginger adds an extra element of heat.
- Broth – Use vegetable broth or filtered water.
- Coconut Milk - Use regular coconut milk for the creamiest results but light coconut milk can also be substituted if desired.
- Coconut Yogurt - For serving (optional).
- Cilantro - For serving (optional).
How to Make Carrot and Red Lentil Soup:
(Here are the basic steps and some helpful tips on how to make the recipe. Find the full directions in the recipe card at the bottom of the post.)
- You’ll start by heating the oil, garlic, curry paste, tomato and ginger in a pot over medium heat until fragrant. (Frying the pastes and spices in the oil brings out their flavors.)
- Next you’ll stir in the carrots, lentils, broth and coconut milk and simmer for 20 minutes until the lentils and carrots are tender.
- Now place half of the soup into a high speed blender and puree until smooth. Return pureed soup to the pot and stir to combine, re-heating gently if needed.
- Serve soup with topped with a dollop of coconut yogurt and a sprinkling of chopped cilantro.
Variations:
- Add your favorite vegetables like sweet potatoes, cauliflower or spinach.
- Skip the blending for a chunkier soup.
- Adjust the amount of curry paste to taste.
More Recipes with Thai Curry Paste:
Carrot and Red Lentil Soup
Warm up with this easy spicy carrot and red lentil soup. Perfect for chilly days and
ready in less than 30 minutes!
Ingredients
- 1 Tablespoon/15ml coconut oil or olive oil
- 1-2 cloves of garlic, finely minced
- 2 Tablespoons/30g Thai red curry paste
- 2 Tablespoons/33g tomato paste
- ½ teaspoon sea salt
- ½ inch piece of fresh ginger, grated on a microplane or fine grater
- 6 ounces/170g carrots, finely chopped
- ½ cup/100g red lentils, rinsed
- 2 cups/480ml vegetable broth or filtered water
- 1 cup/240ml regular coconut milk
- Coconut yogurt for serving (optional)
- Chopped cilantro for serving (optional)
Instructions
- Heat the oil in a medium Dutch oven or soup pot over medium heat. Add the garlic, Thai curry paste, tomato paste, salt and ginger and cook while stirring until fragrant, (about 1-2 minutes).
- Stir in the carrots, lentils, broth or water and coconut milk. Bring to a boil, then turn the heat to low and simmer, (stirring occasionally) for 20 minutes, until lentils and carrots are tender.
- Place half of the soup into a high speed blender and puree until smooth. Return pureed soup to pot and stir to combine. Reheat if necessary or serve the soup in bowls and garnish with a spoonful of yogurt and a sprinkle of cilantro.
Notes
Dietary Info:
Gluten-Free, Grain-Free, Vegetarian, Vegan, Dairy-Free, Egg-Free, Nut-Free
Notes:
Recipe can be doubled.
Adjust Thai curry paste to desired spiciness.
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Nutrition Information:
Yield:
3Serving Size:
1Amount Per Serving: Calories: 269Total Fat: 20gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 1mgSodium: 498mgCarbohydrates: 20gFiber: 3gSugar: 10gProtein: 6g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
Emily @ Recipes to Nourish says
LOVE this recipe!!! We are huge curry fans in my home. Yum!
Platt College says
I like that this recipe is vegan. Have to try this recipe this week.
Emma says
This looks absolutely delicious - and I definitely agree with you on the fact that the spicier a soup, the more they warm you. It's getting really cold and windy here in Denmark, so this recipe came my way at the perfect time 🙂
Hope you have a lovely Sunday!
Amanda Kanashiro says
I have to try this soup! I am pretty sure I have some of that curry paste!
Shelly @ Vegetarian 'Ventures says
I'm so in love with quick and healthy soups that can come together for effortless weeknight dinners. Definitely adding this to my rotation! : )
Monique says
This looks so warm, comforting and delicious. And I love recipes that call for carrots - you've always got a couple in the fridge and they're so economical! 🙂
Megan says
This looks soooo creamy! Love it.
Marye says
Oh yum! This looks amazing and would be perfect for a cold and dreary day like todaay!
Rachel @ Baked by Rachel says
Such a gorgeous soup! I can't wait for it to cool down again so I can try it!
Taste of France says
Oh, yum. We try to eat soup every Tuesday, and this is going to be my next recipe to use.