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detox soup recipe coconut carrot lentil

Best Coconut Carrot Lentil Soup

Coconut Carrot Lentil Soup is a delicious, nutrient-rich soup packed with ginger, turmeric, carrots, and more to help boost your immune system and help your body fight off illness. This creamy soup comes together easily and is both vegan and gluten-free! It is perfect for the whole family to enjoy or as a tasty meal-prep option!
4.89 from 17 votes
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Course: Dinner, Meal Prep, Soup
Cuisine: American, Gluten-Free, Healthy Options, Vegan
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Servings: 8
Calories: 272kcal
Author: Capri Lilly


  • 2 cups Red Lentils
  • 4 Large Carrots, chopped
  • 2 Celery Stalks, chopped
  • 4 cup Vegetable Broth
  • 1.5 cup Full Fat Coconut Milk (1 13oz can)
  • 1/2 cup Diced Tomatoes
  • 2 tbsp Fresh Ginger, minced
  • 1 Small White Onion, chopped
  • 3 Garlic Cloves, minced
  • 2 tbsp Coconut Oil
  • 2 tsp Ground Cumin
  • 1.5 tsp Ground Turmeric
  • 1 tsp Ground Coriander
  • 1 tsp Paprika
  • Salt & Pepper, to taste


  • Over medium heat, add coconut oil to a large pot and saute onions until translucent, about 3-5 minutes. Add celery, garlic, ginger, and saute for 2-3 minutes.
  • Add carrot dials (diced carrots), cumin, turmeric, coriander, paprika, pepper, and salt. Mix well and saute for 10 minutes. (If needed, add coconut oil to the pot to prevent the carrots from sticking or burning)
  • Add the lentils, diced tomatoes, and vegetable broth, and mix well. Turn the heat on low, cover the pot, and simmer for 30 minutes, until most of the broth has been absorbed by the lentils. Stir occasionally
  • Add the coconut milk and mix well. Cover the pot and simmer for 5 minutes.
  • The soup is now finished. If you would like to make the soup smoother, use an immersion blender to blend the soup. You can also use a ladle to transfer the soup into a high-powered blender. Blend until you achieve your desired texture.
  • Serve and garnish the soup with fresh cilantro, jalapenos, freh queezed lemon juice, dollop of coconut cream or dairy-free yogurt. Enjoy!


  • Store any leftovers in an airtight container for up to 5 days. 
  • Can freeze the soup and save it for later. When ready to enjoy, let the soup thaw out in the fridge and rewarm it in the microwave or stovetop.
  • Can substitute heavy cream for coconut cream, but dairy is best to avoid if you are sick. 
  • If you would like to make the soup thinner, add more vegetable broth (at the end) until you reach your desired consistency. 

Instant Pot Instructions: 

  1. Hit the saute button on your instant pot. When hot, add the coconut oil and saute the onions for 5 minutes. Then, add the celery, ginger, and garlic, and saute for 3 minutes.
  2. Add the carrots, lentils, seasonings, diced tomatoes, and vegetable broth. Stir to combine.
  3. Place the lid on the Instant Pot and make sure the release valve is in the "sealing" position. Press the "Manual" button and set the timer for 10 minutes.
  4. Carefully release the valve to "venting" and allow venting to naturally release for 10 minutes.
  5. Pour in the coconut milk and stir to combine. Taste and adjust the flavor with salt and pepper as desired. You can leave the soup as is, or use an immersion blender to puree the soup to your desired consistency. (You can also wait until the soup cools a bit and blend it in a heat-safe blender.)
  6. Pour into a bowl and top with fresh cilantro and a dollop of dairy-free yogurt.


Serving: 1bowl | Calories: 272kcal | Carbohydrates: 36.6g | Protein: 15.9g | Fat: 7.2g | Saturated Fat: 5.3g | Sodium: 418mg | Potassium: 776mg | Fiber: 16.4g | Sugar: 4.1g | Calcium: 58mg | Iron: 5mg