Fall gluten-free soup vegan vegetarian

Thai Curry Carrot Lentil Soup

October 18, 2018

Warm up from the inside out with this flavorful Thai Curry Carrot Lentil Soup. A filling soup recipe to enjoy for lunch or dinner with plenty of plant-based protein and a full serving of veggies!

Warm of from the inside out with this flavorful Thai Curry Carrot Lentil Soup. A filling soup recipe to enjoy for lunch or dinner with plenty of plant-based protein and a full serving of veggies! #soup #plantbased #recipe

IT’S SOUP SEASON!!!! If you’re at all questioning my excitement around soup season I should probably direct you here. There are, without question, more soup recipes on this blog than anything else. I am a die-hard soupy – so much so that I used to dedicate January-March as SOUPER SUNDAYS with a new soup recipe each week.

I had been craving a carrot lentil soup but couldn’t figure out how to flavor it. I put my friend and former personal chef, Jess on the task of elevating a traditional carrot lentil soup and to say that she nailed it would be an understatement. It’s packed with plant-based nutrition and a bold Thai curry flavor that I can’t get enough of. 

Warm of from the inside out with this flavorful Thai Curry Carrot Lentil Soup. A filling soup recipe to enjoy for lunch or dinner with plenty of plant-based protein and a full serving of veggies! #soup #plantbased #recipe

Thai Curry Carrot Lentil Soup Ingredients

  • Vegetables – onion, ginger root and carrots.
  • Lentils
  • Full fat coconut milk
  • Vegetable broth
  • Red curry paste
  • Avocado oil
  • Coconut aminos
  • Rice wine vinegar
  • Maple syrup
  • Fish sauce
  • Fresh lime juice
  • Seasonings and spices – cumin, coriander, turmeric and 1 stalk of lemongrass.
  • Optional serving suggestions: brown rice, quinoa or cauliflower rice, avocado, cilantro, coconut/greek yogurt, toasted coconut.

Heads up! That beautiful pink plant you see there is swiss chard which came in my Imperfect Foods box and we figured we’d throw it in. Delicious!

Warm of from the inside out with this flavorful Thai Curry Carrot Lentil Soup. A filling soup recipe to enjoy for lunch or dinner with plenty of plant-based protein and a full serving of veggies! #soup #plantbased #recipe

How to Make Carrot Lentil Soup

STEP 1: Sauté the ginger and onion with avocado oil in a large pot over medium heat until the onions are soft and fragrant. 

STEP 2: Add the spices and curry paste to the pot and continue to cook for another 5 minutes. Season with salt.

STEP 3: Add the carrots to the pot along with the coconut milk and vegetable broth. Add the lemongrass and season with another pinch of salt. Bring to a simmer and cook until the carrots are soft. While the soup simmers, cook the lentils according to the package instructions.

STEP 4: Once the carrots are soft, transfer the soup to a high speed blender and blend until smooth. You can also use an immersion blender to blend everything right in the pot. 

STEP 5: Transfer the blended soup back to the pot and add in the coconut aminos, vinegar, lime juice and fish sauce (if using). Add the lentils and cook on low for another 5 minutes.

How to Serve Thai Curry Carrot Lentil Soup

I love a hearty soup with a variety of textures and flavors. This soup fits the bill! I recommend serving with brown rice, quinoa or cauliflower rice. Top with avocado, cilantro, Greek yogurt and toasted coconut for the ultimate flavor explosion. 

How to Store Leftover Soup

One of the best things about soup is that you can make one batch and eat it all week long! Let the soup cool slightly before storing in an airtight container in the refrigerator for up to one week. If you need to store longer, I recommend storing in an airtight container in the freezer for up to two months. 

Print

Thai Curry Carrot Lentil Soup

Warm of from the inside out with this flavorful Thai Curry Carrot Lentil Soup. A filling soup recipe to enjoy for lunch or dinner with plenty of plant-based protein and a full serving of veggies! #soup #plantbased #recipe

Warm up from the inside out with this flavorful Thai Curry Carrot Lentil Soup. A filling soup recipe to enjoy for lunch or dinner with plenty of plant-based protein and a full serving of veggies!

  • Author: Jess Franks
  • Prep Time: 5 minutes
  • Cook Time: 40 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings 1x
  • Category: Soup
  • Method: Cook
  • Cuisine: Thai
  • Diet: Vegan

Ingredients

Scale
  • 4 tbsp avocado oil, or other high heat cooking oil
  • 1 large onion, sliced
  • 2 tbsp ginger root, minced
  • 3 tsp cumin
  • 2 tsp coriander
  • 2 tsp red curry paste
  • 1 tsp turmeric
  • 3 carrots, peeled and sliced
  • 1 can full fat coconut milk (15 oz)
  • 3 cups low sodium vegetable broth
  • 1 stalk of lemongrass, remove tough outer leaves and use the tender inside part
  • 2 tbsp coconut aminos
  • 1 tbsp rice wine vinegar
  • 1 tbsp maple syrup
  • 2 tsp fish sauce
  • 1 lime, juiced
  • 1 1/2 cups red lentils
  • Optional serving suggestions: brown rice, quinoa or cauliflower rice, avocado, cilantro, coconut/greek yogurt, toasted coconut.

Instructions

  1. Sauté ginger and onion in the avocado oil over medium heat until onions are soft, about 5-7 minutes.
  2. Add the spices and curry paste to the pot and continue to cook for another 5 minutes. Season with salt.
  3. Add the carrots to the pot along with the coconut milk and vegetable broth. Add the lemongrass. Season with another pinch of salt.
  4. Bring to a simmer and cook until the carrots are soft, about 15 min. While the soup simmers cook the lentils according to the directions.
  5. Once the carrots are soft, transfer the soup to a high speed blender and blend until smooth. Alternatively, use an immersion blender.
  6. Transfer the blended soup back to the pot and add in the coconut aminos, vinegar, lime juice and fish sauce (if using). Add the lentils and cook on low for another 5 minutes.
  7. Serve with brown rice, quinoa or cauliflower rice, avocado, cilantro, coconut/greek yogurt, toasted coconut.

Keywords: Thai soup, thai curry soup, thai curry lentil soup, thai lentil soup

Like this soup recipe? Here are a few other soups you might enjoy:

Immune-Boosting Soup
Detox Vegetable Soup
Roasted Acorn Squash Soup

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  • Reply
    Nancy
    December 9, 2020 at 2:46 pm

    I was wondering which lentils to use – red or green or brown. Are they supposed to be mushy or keep their shape?

  • Reply
    Olivia
    December 29, 2019 at 12:21 pm

    Yummy soup! I did up the liquid though in order to cook the lentils with all the other ingredients so save myself a second pot. Also didn’t have avocado oil around so used coconut oil which was a great way to add even more layers of coconut flavor.

  • Reply
    Rhonda @ Change In Seconds
    October 24, 2018 at 7:29 pm

    Getting the ingredients tonight!

  • Reply
    Jamie
    October 23, 2018 at 3:08 pm

    What are the red and green items in the soup? I’m going to have to try this!

  • Reply
    Nikki
    October 18, 2018 at 5:30 pm

    This looks delicious and I can’t wait to try it!
    Would it be ok to skip the coconut milk and aminos, and use only reduced sodium soy sauce instead? My hubby isn’t a fan of anything coconut-y.
    Also, what brand of red curry paste did you use?

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