red lentils carrot coconut soup

Red Lentil and Carrot Coconut Soup [vegan]

This Red Lentils and Carrots Coconut Soup makes a lovely warming meal on a cold day. I love its orange glow and the soft, smooth creaminess of the coconut milk.

Red lentils are very fast cooking. They are also a good source of proteins and antioxidants, making this soup a quick & super healthy meal.

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  • 1. Heat some olive oil in a large saucepan over a medium heat. Gently fry the chopped onion and crushed garlic with curry and coriander powders for 5 minutes.
  • 2. Add carrots peeled and chopped into thin slices. Mix well and cook for 5 mins.
  • 3. Add split red lentils and vegetable stock.
  • 4. Bring to the boil, then reduce heat and cook covered under medium heat for 20 mins until carrots are cooked.
  • 5. Add coconut milk and cook for a further 5 mins.
  • 6. Purée the soup with a liquidiser.
  • 7. Add lemon juice. Season to taste.

About Chef


A food enthusiast, Annabelle Randles loves cooking all type of cuisines and experimenting with flavours, herbs and spices. French carnivore by birth she is now a flexitarian and truly enjoying ...