Ginger Carrot Lentil Soup is a simple, easy to make& yummy soup. This delicious soup with red lentils and carrots is quick to cook up when you’re busy, but hungry and, it’s packed with nutrition, too. Carrots, as you know, are the veggie queens of beta-carotene, and antioxidant stars. And lentils are a great source of plant-based protein, folate and lots of fibre, plus, they are a good source of iron. Together, they are a deliciously creamy and hearty, healthy soup that is a meal in itself.
Why Lentils Are a Good Thing
I’m a fan of lentils, and if you’re not familiar with them, I encourage you to give them a try. These guys are tiny little food superstars. Besides the fact that they are incredibly nutritious, economical, and quick-cooking, they are amazingly versatile, too. You can learn more about this little powerhouse pulse by checking out lentils.org, where you find info on how to cook them, the different varieties, nutritional information, and lots more. And, bonus, tons of other recipes.
Canada Is the World’s Lentil Grower
Most of the world’s production of lentils is here in Canada, in particular, the province of Saskatchewan. Thanks, Saskatchewan! This is a fact I didn’t know until I read it on the lentils website linked above.
Lentils Are Great For Adding Body & Texture
Lentils are a great way to add body and texture to a meatless dish, like this ginger carrot lentil soup. You will love the flavour combo of carrots and ginger in this velvety soup. The warmth of ginger, along with a pinch of cumin, are a perfect complement to the carrot’s sweetness. And, did you know, ginger has medicinal properties that can soothe upset stomachs and relieve nausea? So this is a good soup if you’re under the weather. (which of course, hopefully, you are not)
So, go buy some lentils, it won’t cost you much cash, and they keep forever in your pantry. If you are already a fan of lentils or a new fan after trying this recipe, I have more recipes for you right here. Try Mediterranean Lentil Salad, Moroccan Chicken & Lentils, or Roasted Cauliflower Lentil Curry
Carrot & Red Lentil Soup
Ingredients
- 2 tbsp olive oil
- 1 onion chopped
- 2 stalks celery chopped
- 2 cloves garlic minced
- 1 tsp cumin
- salt & pepper
- 2 inches fresh ginger root peeled and minced
- 2 lb carrots peeled and sliced
- 7Â cups vegetable stock
- 1 cup unsweetened orange juice
- 1 1/2 cups split red lentils
- 2 tbsp fresh parsley or cilantro chopped
- Red pepper flakes optional
Instructions
- Heat oil in a large pot or dutch oven over medium heat. Add onion, celery, garlic, ginger, and cumin. Reduce heat and cook slowly until onions are translucent. (This is called sweating the onions, which helps to give a smooth, velvety texture to the soup)
- Add stock, lentils, and carrots and bring to a boil, then reduce heat and simmer for about 30 minutes or until carrots and lentils are tender. Stir in the orange juice.
- Use an immersion blender to puree right in the pot. Alternatively, you can transfer in batches to a blender or food processor. Allow the soup to cool somewhat first, and keep the steam hatch open on the blender lid.
- Serve hot, garnished with parsley or red pepper flakes
Notes
Nutrition
I really love the rich texture that lentils give to soups and stews, and I’m thrilled that you tried and liked this soup too. Thanks so much for commenting!
I was just saying I need to make some lentil soup. The weather is now turning cold, so soup will be a staple in the kitchen for the next several months. Comfort food yum for sure.
That’s a soup that I like to make at times, especially now during autumn. The ginger is essential with carrot and lentils, it gives the soup the little extra. So, I find myself craving for it all the more often due to the gingerly touch! Your pictures are another reason to dig in!
Helene, I agree, ginger is essential in this soup. Thanks for commenting!
I love the combination of the red lentils with the carrots!
Thanks Dorothy. Lentils and carrots are perfect together in a soup!
This soup looks delicious! I really like the combination of carrots and ginger with the lentils. Perfect soup for the fall.
Thanks Tiffany! It’s a delicious, cozy combo!
Wow, I didn’t know that about Saskatchewan either. This soup looks so comforting and is the kind of thing I will probably drink buckets of in the coming weeks. Happy Monday, Colleen!
Thanks Nicole! It’s fun finding these interesting facts, isn’t it? Happy Monday!
That colour is brilliant! What a perfect fall soup!
Thanks, Dara! I love the colour, too 🙂
We too are big fans of lentils! Although we use every color variety, lately we’ve been loving and using the small black beluga lentils from B.C.. This soup has an amazing color, thanks to the red lentils and the carrots and a great texture! Perfect for this time of the year when we have soup at least once a week!
Nicoletta, I think I love fall mainly because of soup! I have some of those beluga lentils and have been mulling over a recipe. They are so cool looking! Thanks for coming by 🙂
I’d never have thought to add orange juice to my soup! Sounds delicious!
Thanks Starr! Although you can’t really taste the orange juice, the citrus adds a brightness to the soup.
What a lovely colour! It is so bright and cheery that this alone would make you feel better if you were under the weather but I am sure it tastes as delicious as it looks. Thank you for sharing, Colleen.
Thanks, Denise! I think the colour makes this soup taste even better, lol 🙂
Yum! This sounds so good right now – I wish I had a big bowl of it for lunch! I’ve made a similar carrot soup but never with red lentils. I need to try this soon!