Carrot and Red Lentil Soup

Carrot and Red Lentil Soup

Author Shani - Lemon Tree Nutrition
It’s a chilly evening, and you are craving a super quick, easy-to-make dish that will satisfy your hunger, nourish you and, most importantly, be delicious. I give you one of my favourite soups to make and eat. It’s high in fibre, satisfying, delicious and super-quick to prepare. Plus it’s vegetarian!
Prep Time 5 minutes
Cook Time 20 minutes


  • A medium-sized pot
  • A sharp knife
  • Serving bowls


  • ¼ cup olive oil
  • ½ large onion chopped
  • 2 cloves of garlic finely chopped
  • 1 stick celery chopped
  • 1 teaspoon fresh ginger grated
  • 2 carrots chopped
  • 1 teaspoon curry powder
  • ½ teaspoon cumin
  • ½ teaspoon turmeric powder
  • 1 tablespoon soy sauce
  • 1 teaspoon salt
  • Fresh ground pepper to taste
  • 1 litre carrot juice or water
  • ½ cup red lentils thoroughly washed and drained of access water
  • Optional your favourite chopped herbs


  • In a pot, heat olive oil. Add the onion and saute until the onion turns translucent. Add garlic, celery, ginger and carrots. Cook until softens.
  • Add the rest of the ingredients and cook for about 15 minutes until lentils are soft.
  • If the soup is too thick, add some more carrot juice or water.
  • Adjust spices to taste.
  • To serve, place the desired amount in a serving bowl and garnish with your favourite herbs, such as cilantro, basil, parsley, dill or mint.


For a spicier version, while mixing in the spices add some chilli flakes or a bit of chilli pepper powder.
The quantities here are for about 4 servings. You can double all ingredients to have more as this soup is great the next day too.