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Two brown bowls with chunky carrot lentil curry soup.

Chunky Carrot Lentil Curry Soup {Vegan}

  • Prep Time: 15 minutes
  • Cook Time: 10-12 minutes
  • Total Time: 25 minutes
  • Yield: 4 1x


A hearty and warming curry soup with lentils and carrots.



Curry Paste

  • 10cm fresh ginger (4 inches)
  • 1 garlic clove
  • 2 tablespoons tumeric
  • 1 tablespoon curry powder
  • 1/4 teaspoon salt
  • 3 tablespoons sesame oil
  • 1 tablespoon soy sauce

Chunky Carrot Lentil Curry Soup

  • 1 large yellow onion
  • 500g carrots (1 lbs)
  • 2 tablespoons olive oil
  • 120g dried red lentils (1/2 cup)
  • 2 and 1/2 tablespoons curry paste
  • 1l vegetable broth (4 cups)
  • 12 tablespoons lime juice
  • salt and pepper
  • optional, parsley for garnishing
  • optional, salted and roasted peanuts for garnishing


  1. To make the curry paste, peel and mince the ginger and garlic.
  2. Combine all the ingredients and grind to a smooth paste with a mortar and pestle. Set aside.
  3. For the soup, peel the onion and cut into small pieces. Cut the carrots into thin rounds.
  4. Heat olive oil in a large pot and add the onions, carrots, red lentils and curry paste. Sauté for 2 minutes on high, then add the vegetable broth. Bring everything to a boil then reduce the heat and let the soup simmer for about 8-10 minutes until the carrots and lentils are soft.
  5. Puree with an immersion blender until you reached the desired consistency.* Add lime juice and salt and pepper to taste.
  6. Garnish with parsley and roasted peanuts and serve immediately.


*Soup will appear a bit thin at first but thickens as it cools.

Store leftovers in a glass container in the fridge for up to 4 days.

Recipe adapted from: Slowly Veggie! 02/2018