Vegan Carrot Ginger Soup with Red Lentils

Overhead photo of vegan carrot ginger soup in a white bowl topped with a drizzle of yogurt and a handful of arugula

Vegan Carrot Ginger Soup with Red Lentils

This Vegan Carrot Ginger Soup is packed with protein thanks to the addition of red lentils! It's a healthy recipe with warming spices that's easy to make in your Instant Pot, Crockpot, or on the stove top (instructions are included for all three!).

Course Soup

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Keyword Instant Pot Soup, Vegan Soup

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 173kcal

Author Katie Trant

Ingredients

1 tablespoon extra virgin olive oil
1 large yellow onion diced
2 cloves garlic minced
2 tablespoon fresh ginger finely grated
½ teaspoon ground turmeric
½ teaspoon smoked paprika
1 lb carrots peeled and chopped
1 cup red lentils rinsed well
½ teaspoon salt
¼ teaspoon pepper
4 cups water
2 cups vegetable broth

US Customary - Metric

Instructions

INSTANT POT

Place onions, garlic, ginger, spices, lentils, carrots, water, and vegetable broth into your Instant Pot.
1 large yellow onion, 2 cloves garlic, 2 tablespoon fresh ginger, ½ teaspoon ground turmeric, ½ teaspoon smoked paprika, 1 lb carrots, 1 cup red lentils, ½ teaspoon salt, 4 cups water, 2 cups vegetable broth, ¼ teaspoon pepper
Place the lid on the Instant Pot, and use the manual setting on high pressure set for 12 minutes.
Once the pressure cooking cycle is finished, allow the steam to release naturally for 10 minutes. Then, flip the vent to quick release for the remainder. Tip! I like to do the quick release under my stove fan if possible. Otherwise, place a kitchen towel over the top to control the steam.

SLOW COOKER

In slow cooker, combine lentils, carrots, onion, ginger, garlic, turmeric, smoked paprika, salt, and pepper; pour in water and broth.
1 large yellow onion, 2 cloves garlic, 2 tablespoon fresh ginger, ½ teaspoon ground turmeric, ½ teaspoon smoked paprika, 1 lb carrots, 1 cup red lentils, ½ teaspoon salt, 4 cups water, 2 cups vegetable broth, ¼ teaspoon pepper
Cover and cook on low until vegetables and lentils are tender, 6 to 8 hours.

STOVE TOP

Heat 1 tablespoon of olive oil in a large stock pot over medium high heat.
1 tablespoon extra virgin olive oil
Add onions and sauté until they are translucent.
1 tablespoon extra virgin olive oil
Add garlic, ginger, turmeric, smoked paprika, salt, and pepper, and sauté for 2-3 minutes more.
2 cloves garlic, 2 tablespoon fresh ginger, ½ teaspoon ground turmeric, ½ teaspoon smoked paprika, ½ teaspoon salt, ¼ teaspoon pepper
Add carrots, and sauté for 5 minutes, stirring frequently.
1 lb carrots
Add the water, vegetable broth, and red lentils. Bring the soup to a boil, then cover and simmer over medium-low heat until the carrots are tender and the lentils are well cooked - about 20 minutes.
1 cup red lentils, 4 cups water, 2 cups vegetable broth

TO FINISH

Using immersion blender, or in stand blender in batches, purée soup until smooth.
Serve hot topped with greens if desired.

Notes

Nutrition values are an estimate only!
Pro tip: Since this is a blended soup, save yourself time and don't go all perfect with your chopping.
Pro tip: Use an immersion blender to purée the soup to save time and dishes.
Pro tip: If you are using an immersion blender, be sure to finely grate your ginger rather than chopping it.
Pro tip: Keep your ginger in the freezer! It keeps forever and grates like a dream.
Note! Due to the red lentils, you can expect this Vegan Carrot Ginger Soup to thicken considerably as it cools. You may want to add a little water to thin it out when re-heating.

Nutrition