Carrot Ginger Lentil Soup Recipe

Here is a rich and flavorful Carrot Ginger Lentil Soup that includes plant-based protein from the lentils. This is a great lunch recipe on cold days. The leftovers are delicious too.

👥 4 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 15 min🔥 Cook: 6 min👤 Carrie Forrest, MPH in Nutrition📖 cleaneatingkitchen

View Original Recipe

Share this recipe

🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

pot
blender

📝 Preparation Steps

Combine the carrots, onion, lentils, ginger, curry powder, and broth in the base of a 6-quart Instant Pot pressure cooker. (Stovetop directions: see the notes).

carrots, rinsed and patted dry, and cut into large chunks (about 6 medium carrots)1 poundmedium onion, diced1curry powder1 teaspoon

Lock on the lid and set the time to ⏱️ 6 minutes at high pressure.

When the soup is done cooking, let the pressure come down naturally for about ⏱️ 10 minutes.

Then, carefully remove the lid and stir in the coconut milk and lemon juice.

lemon, juiced1

Use a hand-immersion blender to blend the soup until smooth.

Serve the soup hot.

Nutrition Facts

calories

301 calories

fat Content

7.5 g

serving Size

1/4 of recipe

fiber Content

9.1 g

sugar Content

8.9 g

sodium Content

636.7 mg

protein Content

13.5 g

trans Fat Content

0 g

cholesterol Content

0 mg

carbohydrate Content

48.7 g

saturated Fat Content

5.6 g

Reviews & Ratings

Share your thoughts and feedback about this recipe

Write a Review

Community Feedback0 Reviews

Loading reviews...