Creamy, umami-filled carrot ginger lentil soup is easy to make on the stovetop or in the Instant Pot! Serve as a side dish or as an entree with some crusty bread for dipping.
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This carrot ginger lentil soup recipe is a pantry recipe that I created when we had very few fresh ingredients on hand, and I wanted to save some money by using what we had instead of hitting the store.
The only fresh veggies you need to make this are carrots, garlic, and onion. You can use fresh or ground ginger in this soup. I do like the flavor of fresh a little bit better, but in a pinch, either will work.
And the way grocery prices are lately, I know we're all in a pinch more often than not!
So let's make this big potful of cozy, nourishing carrot ginger lentil soup.
If this soup is your jam, also check out my super easy chickpea curry! You can make it in the Instant Pot or on the stovetop! You will also love my black bean sweet potato soup and Instant Pot white bean soup!
🫚 Ingredients and substitutions
- oil - To sauté. You can broth fry for oil-free, if you prefer.
- onion and garlic - These add so much umami! If you don't have garlic on hand, you can add another teaspoon of garlic powder when you add the other dried spices.
- salt - Enhances the flavor and helps the onions and garlic release moisture, cook faster, and brown evenly.
- carrots - Give this soup a lovely color and flavor!
- red lentils - Add bulk and protein.
- chickpeas - Adds even more protein and makes the soup creamy when you puree it.
- ginger - Adds lovely warm flavor. Use fresh or ground ginger.
- turmeric - For color and flavor.
- curry powder - Curry and carrots are such a great combo! Check out my curried roasted carrot hummus for more of this delicious flavor profile.
- onion powder and garlic powder - For umami. Add extra garlic powder, if you don't have fresh garlic.
- cashews - Finishing this soup with cashew cream makes it SO creamy! You can use 1 cup of other creamy plant-based milks, if you prefer. Canned coconut milk is nice in this, if you like a coconut flavor. You can also use unsweetened, plain non-dairy yogurt, which will add a little tang along with the creamy flavor.
🔪 How to make carrot ginger lentil soup
These are the Instant Pot directions, and you can get stovetop and Instant Pot directions in the recipe card below.
Using the pot's sauté function, heat the oil, and add the onion, garlic, and salt. Cook, stirring frequently, until the onion starts to brown on the edges.
Press the cancel button, add all of the remaining ingredients, and lock the pot. Cook at high pressure for 10 minutes with a 10-minute natural release.
Drain the soaked cashews and add them to your blender along with the water.
Blend until completely smooth. This might take more than one round of blending depending on your blender.
When the soup is cooked, use your immersion blender to puree the soup to your desired consistency.
Stir in the cashew cream.
Serve with crusty bread for dipping.
💡 Helpful tips
- When sautéing the onions and garlic, you can add splashes of water to keep them from sticking if the pot dries out too much.
- You don't have to use raw cashews to make cashew cream! Soaking in hot water will soften roasted cashews enough to blend to a smooth, creamy texture. You may need to blend in a few rounds, depending on the blender that you're using.
🫙 Storage directions
Leftover carrot ginger lentil soup will keep for three to five days in the refrigerator.
You can also freeze in an airtight container for up to three months. Thaw overnight in the fridge or on the kitchen counter for an hour or two, then warm up in the microwave or on the stovetop.
You may need to add extra water when reheating, since lentil soups tend to thicken a lot when they cool.
💬 Frequently asked questions
You can use 1 cup of other creamy plant-based milks, instead of making the cashew cream. Canned coconut milk is nice in this, if you like a coconut flavor. You can also use unsweetened, plain non-dairy yogurt, which will add a little tang along with the creamy flavor.
📖 Recipe
🥕 Carrot Ginger Lentil Soup
Equipment
- Instant Pot - optional
Ingredients
For the Soup
- 1 tablespoon oil
- 1 cup chopped onion
- 3 cloves garlic minced
- ½ teaspoon salt
- 3 cups vegan chicken broth or vegetable broth
- 3 cups sliced carrots ½" pieces
- ½ cup red lentils rinsed
- 1 can chickpeas drained
- 1" piece ginger minced, or 1 teaspoon ground ginger
- ½ teaspoon turmeric
- 1 teaspoon curry powder
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
For the Cashew Cream
- ½ cup cashews soaked in hot water for 10 minutes
- ¾ cup water
Instructions
Make the soup.
- To make on the stovetop: In a soup pot on the stove, heat the oil over medium-high heat and add the onion, garlic, and salt. Cook, stirring frequently, until the onion starts to brown on the edges. Add all of the remaining ingredients, and bring to a boil. Reduce the heat to low and simmer, covered, for 20 minutes, stirring occasionally. Add more water, if the soup starts getting too thick.
- To make in the Instant Pot: Using the pot's sauté function, heat the oil, and add the onion, garlic, and salt. Cook, stirring frequently, until the onion starts to brown on the edges. Press the cancel button, add all of the remaining ingredients, and lock the pot. Cook at high pressure for 10 minutes with a 10-minute natural release.
Meanwhile, make the cashew cream.
- Drain the soaked cashews and add them to your blender along with the water. Blend until completely smooth. This might take more than one round of blending depending on your blender.
- When the soup is cooked, stir in the cashew cream and then use your immersion blender to puree the soup to your desired consistency. Serve with crusty bread for dipping.
Got a question? Tried this recipe? Leave a reply!