Do I need to soak the lentils first?

Nope, there's no need to soak red lentils before cooking them. But, it is a good idea to rinse your lentils to remove any dirt or debris.

What toppings are good with carrot and lentil soup?

Toppings are not necessary but always encouraged! You can add croutons, crushed chips, vegan cheese, fresh cilantro, coconut yogurt, sesame seeds, or pumpkin seeds (pepitas). This blended soup is also great served with a side of crusty bread for a complete meal.

Can I make this in a slow cooker?

Yes you sure can. Combine all of the ingredients including the rinsed lentils in the large pot of your slow cooker. Cook on high for 6-8 hours or until the lentils have soaked up most of the liquid. Use a hand blender or food processor to make it creamy.

Carrot Ginger Lentil Soup (Instant Pot or Stovetop)

Ingredients

Units Scale

1 pound carrots, rinsed and patted dry, and cut into large chunks (about 6 medium carrots)
1 medium onion, diced
1 cup red lentils, rinsed
1 1-inch piece of fresh ginger, skin removed and minced
1 teaspoon curry powder
4 cups reduced-sodium vegetable broth
1/2 cup full-fat canned coconut milk
1 lemon, juiced

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Instructions

Combine the carrots, onion, lentils, ginger, curry powder, and broth in the base of a 6-quart or 8-quart Instant Pot pressure cooker. (Stovetop directions: see the notes).
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.
Use a hand-immersion blender to blend the soup until smooth.
Serve the soup hot.

Notes

There are about 6 medium carrots in one pound.
If you use organic carrots, then you don’t need to peel them.
If you don’t have fresh ginger on hand, you can substitute 1/4 teaspoon of ground ginger.
If you don’t have a hand-immersion blender, you can also transfer the soup to a regular blender. Just be very careful about blending hot liquids (I always put a towel over the top of the blender in case there are any splashes).
The total cook time for the Instant Pot version includes 10 minutes for the pot to come up to pressure, plus 10 minutes natural release.
STOVETOP DIRECTIONS: Combine the carrots, onion, lentils, ginger, curry powder, and broth in a large stockpot. Bring to a boil and then reduce the heat, cover, and simmer for 20 minutes, stirring occasionally. Then, turn off the heat and use a hand-immersion blender to puree the soup. Stir in the coconut milk and lemon juice and serve hot.

Author: Carrie Forrest, MPH in Nutrition
Prep Time: 15 minutes
Cook Time: 6 minutes
Category: Soup
Method: Instant Pot
Cuisine: Healthy
Diet: Vegan

Nutrition

Serving Size: 1/4 of recipe
Calories: 301
Sugar: 8.9 g
Sodium: 636.7 mg
Fat: 7.5 g
Saturated Fat: 5.6 g
Carbohydrates: 48.7 g
Fiber: 9.1 g
Protein: 13.5 g
Cholesterol: 0 mg