This spiced carrot and lentil soup will warm you up on the coldest of winter days!

It’s creamy carrot and lentil base is spiced with ginger, cumin, turmeric and cilantro and pureed with rich, creamy coconut milk.

You can make it on the stove-top or in the Instant Pot! Either way, this soup is absolutely luscious and super easy to make.

How to make spiced carrot and lentil soup

Carrots: The star of this soup is definitely the carrots.
- They’re naturally a bit sweet, provide an abundance of nourishment and the orange hue is absolutely stunning.
Lentils: You can use whatever variety of lentils you have on hand, but I usually use red or brown.
Shallots or Onion: Aromatics are crucial when making a rich and flavorful soup. Both shallots and onion work really well here.
Spices and Herbs: This soup is delicious with cumin, turmeric, ginger and cilantro. I use ground cumin and turmeric and fresh ginger and cilantro to get the best bang for your flavor buck.
Vegetable Stock: A rich vegetable stock is also crucial for flavor in this soup.
Coconut Milk: A can of full fat coconut milk will bring this soup home.
- I always keep a few cans on hand because I love adding coconut milk to soups, curries and other recipes.
Lime Juice: Fresh lime juice adds an acidic element to this soup and it lends itself well with all of the other ingredients.

Heat the olive oil in a Dutch oven to medium.
Add the onion or shallot and sauté 3-4 minutes or until slightly soft.
Add the carrots and sauté an additional 4-5 minutes or until the carrots are slightly soft.
Stir in the ginger, garlic, cumin, turmeric, salt, black pepper and cayenne (if using) for 30-60 seconds or until fragrant.
Stir in the lentils, then add the vegetable stock and bring to a simmer for 15-20 minutes or until the lentils are soft, stirring occasionally.
Add the coconut milk and cilantro and use an immersion blender to puree the soup until very smooth.
Stir in the lime zest and juice.
Taste and adjust the seasoning, if necessary.
Serve with freshly cracked black pepper, if desired.

Carrots: Instead of carrots, try this soup with sweet potatoes.
Lentils: Instead of lentils, try this recipe with white beans.
Vegetable stock: If you don’t have any on hand, use bouillon mixed with water (follow the package directions).
Coconut milk: If you’re not a fan of coconut, try this recipe with a few tablespoons of half and half or heavy cream. Add additional stock if the soup seems too thick.

To make this gluten free: This recipe is naturally gluten free. Be sure all packaged ingredients are gluten free.
To make this dairy free: This recipe is naturally dairy free.
To make this vegan: This recipe is naturally vegan.
To make this nut free: This recipe is naturally nut free.

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This soup's creamy carrot and lentil base is spiced with ginger, cumin, turmeric and cilantro and pureed with rich, creamy coconut milk.

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Heat the olive oil in a Dutch oven to medium. Add the onion or shallot and sauté 3-4 minutes or until slightly soft. Add the carrots and sauté an additional 4-5 minutes or until the carrots are slightly soft.
Stir in the ginger, garlic, cumin, turmeric, salt, black pepper and cayenne (if using) for 30-60 seconds or until fragrant.
Stir in the lentils, then add the vegetable stock and bring to a simmer for 15-20 minutes or until the lentils are soft, stirring occasionally.
Add the coconut milk and cilantro and use an immersion blender to puree the soup until very smooth. Stir in the lime zest and juice. Stir in honey (if using). Taste and adjust the seasoning, if necessary.
Serve with freshly cracked black pepper, if desired.

Substitution Tip: Try this soup with butternut squash or sweet potatoes instead of carrots.