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Carrot ginger and lentil soup in containers, a perfect meal-prep option.

Carrot, Ginger & Lentil Soup (Meal-Prep)

A nourishing, easy-to-make soup with carrots, lentils, and ginger. Perfect for meal prep or a cozy day.
Author Sarah Cobacho (plantbaes.com)
PREP TIME15 minutes
COOK TIME30 minutes
TOTAL TIME45 minutes
Servings 4
Course Soup
Cuisine Healthy
Keyword carrot, cilantro (coriander), Cozy, Easy Dinner, garlic, ginger, High Protein, lemon, lentils, Meal Prep, onions, turmeric

Ingredients

Soup

  • 2 yellow onion, finely diced
  • 1 cup dried beluga lentils (3 cups cooked)
  • 6 garlic cloves minced
  • 3 tbsp ginger minced
  • 1.5 kg carrots, diced
  • 1.5 tsp ground turmeric
  • 4.5 cups vegetable stock (low sodium)
  • 1 can coconut milk (400 ml)
  • salt and pepper to taste

To serve

  • 4 tsp chili oil
  • 4 tbsp chopped peanuts optional topping
  • 1 lemon zest
  • 1 cup fresh cilantro, chopped

Instructions

  • Start by dicing the onions and adding them to a large pot on medium to low heat with 2 tablespoons of vegetable stock. Cook for about 5 minutes, stirring occasionally.
  • While the onions are cooking, prepare the lentils according to the packet instructions.
  • Add the diced garlic and ginger to the pot with the onions and cook for an additional 2 minutes.
  • Add the turmeric, a pinch of salt & pepper, diced carrots, vegetable stock, and approx. 1.5 cups of coconut milk to the pot. Cover and let it cook for 30 minutes. Reserve the rest of the coconut milk for serving.
  • Once the soup has cooked, blend it until it's perfectly smooth. Adjust the salt & pepper to taste.
  • Divide the cooked lentils and soup between 4 containers. Top each serving with the reserved coconut milk, chilli oil, chopped peanuts, lemon zest, and fresh coriander. Enjoy!

Video

Nutritional Information - Per Serving
Calories 493kcal | Carbohydrates 74g | Protein 20g | Fat 15.5g | Sodium 367mg | Fiber 23g | Vitamin A 3207IU | Vitamin C 24mg | Calcium 173mg | Iron 6mg