Recipe: Curried Carrot Lentil Soup

The ultimate warm, hearty, and cozy soup! Perfect for the fall and winter months. This soup also happens to be very anti-inflammatory because its loaded with healing spices! It’s super quick to make and feels like the perfect lunch or dinner on a cool day.


– 1 Tbsp. coconut oil
– 1 medium white onion finely chopped
– 1 clove garlic minced
– 1 inch piece of fresh ginger grated
– ½ tsp. of the following: curry powder, cumin, cardamom, garam masala, turmeric powder, black pepper, and sea salt
– 2 Tbsp. tomato paste
– 1 cup split red lentils
– 4 cups water
– 2 cups carrot (chopped into disks)


– Heat a large pan on medium high
– Add coconut oil and allow to begin to melt
– Next add garlic, onion, and and ginger to the pan
– Once onion begins to brown (approximately 3-4 minutes)
– Add the spices and continue to sauté for approximately 2 minutes
– Next add the lentils, water, tomato paste, and carrots
– Bring to bowl and then allow to simmer on low for 15-20 minutes minimum. The longer you can do, the better.
– Allow the soup to cool and then add mixture to blender or Vitamix. Blend on high until you reach the texture of your liking. Feel free to add additional water and/or a splash of coconut milk if you find the soup too thick
– Serve in bowl and top with fresh cilantro (or another green of your liking)
– Stores well in fridge for up to 6 days and in the freezer for any longer

Posted in , ,

Leave a Comment