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+ servings
two bowls of carrot lentil soup with a slice of bread, cilantro, hemp seeds, and a swirl of coconut cream on top

Carrot Lentil Ginger Soup

The creamiest carrot lentil soup packed with flavor thanks to ginger, garlic, and Yondu sauce!
5 from 12 votes
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Course: Vegan Soups + Stews
Cuisine: Vegan
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 bowls


  • 1 Tbsp oil
  • 2 cups chopped carrots about 4 carrots diced
  • 2 shallots minced
  • 5 cloves garlic minced
  • 1 cup dried red lentils
  • 2 tsp ground ginger
  • 5 cups water
  • 3 Tbsp Yondu sauce can add more if desired
  • 3 Tbsp tomato paste
  • salt & pepper to taste only add salt at the end if needed as Yondu will provide the salty flavor


  • First, chop the vegetables. Then add the oil to a large pot or dutch oven and turn on the heat. Once hot, add in the diced carrots and minced shallots and cook for 5-8 minutes until the vegetables are beginning to brown and caramelize.
  • Next, add in the minced garlic, stir, and cook for another 2-3 minutes.
  • Add in the red lentils and ginger and stir with the vegetables to toast everything for about 1 minute. Then, add in the water, Yondu sauce, and tomato paste.
  • Bring to a boil, then reduce the soup to a simmer and cook for 10-12 minutes until the red lentils are softened and fully cooked. This may take longer for some lentils, but mine took right around 10 minutes to fully cook.
  • Remove the pot of soup from the heat and use an immersion blender to blend into a thick creamy soup. If you do not have an immersion blender, you can also add the soup to a large blender and blend until smooth.
  • Serve the soup in 4 bowls while warm and top with your favorite soup toppings. I like mine with a swirl of coconut cream, cilantro, hemp seeds, and a side of garlic bread. Enjoy!


  • While I highly encourage using Yondu in this recipe for it's unique taste, if you cannot find it sub with 2 Tbsp of soy sauce and use vegetable broth instead of water for the best flavor. You may need to add additional salt if not using Yondu.
  • ½ chopped white onion can be subbed for the 2 shallots.
  • Leftover soup can be stored in a closed container in the fridge for 3-4 days or in the freezer up to 1 month. If freezing, try to store in individual containers for the easiest defrosting process.
  • If using fresh ginger instead of dried, I recommend using at around 1-2 Tbsp of grated ginger. Add more or less to your liking!


Serving: 1bowl | Calories: 256kcal | Carbohydrates: 42g | Protein: 14g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 309mg | Potassium: 868mg | Fiber: 17g | Sugar: 8g | Vitamin A: 10970IU | Vitamin C: 12mg | Calcium: 74mg | Iron: 4mg
Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!