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You are here: Home / Recipes / Savoury / Spiced Red Lentil And Root Vegetable Soup (Vegan)

Spiced Red Lentil And Root Vegetable Soup (Vegan)

March 6, 2017 by hannahhossack 22 Comments

Spiced red lentil and root vegetable soup – a hearty, warming and filling vegan soup that is quick and easy to make and incredibly good for you!

Vegan spiced red lentil and root vegetable soup - a hearty, healthy and filling soup that is quick and easy to make.

Vegan spiced red lentil and root vegetable soup - a hearty, healthy and filling soup that is quick and easy to make.

There are definite signs of spring in the air and I’ve spotted plenty of flowers starting to bloom while out on my daily dog walks; but the weather is still decidedly wet and chilly and I am not quite out of the craving comfort foods stage yet.

Soup is one of the meals that I make most regularly throughout the colder months and this spiced red lentil and root vegetable soup is my new favourite.

Vegan spiced red lentil and root vegetable soup - a hearty, healthy and filling soup that is quick and easy to make.

This soup is really hearty and filling due to the red lentils, which also help keep you full for longer.

I used mild curry powder along with some extra spices to give it a delicious spiced flavour and warming feel while not being too spicy for children to enjoy it; if you want to give it more of a spicy kick then you can use hot curry powder instead of mild and add a dash more chilli powder.

I added a can of coconut milk to complement and balance the spices and to make the soup deliciously creamy while still being suitable for vegans; I used full fat coconut milk but light will work just as well if you prefer.

I always like to make a big batch of soup to keep in the fridge for fast, healthy lunches during the week; it can also be portioned out and frozen so that you’ve always got a convenient healthy meal option available.

The soup is perfectly filling and delicious on it’s own but I like to serve it with plenty of buttered crusty bread for dipping because I’m a carb fiend.

Vegan spiced red lentil and root vegetable soup - a hearty, healthy and filling soup that is quick and easy to make.

vegan spiced red lentil and root vegetable soup ingredients

How To Make Spiced Red Lentil and Root Vegetable Soup:

(For ingredients and full instructions see the recipe card below)

Start by peeling and chopping all of your veg. Fry the onion gently until golden.

Add the rest of the vegetables and the spices to the pan and fry for five minutes.

spiced red lentil root vegetable soup step 1

Add the lentils, coconut milk and stock. Simmer until soft.

spiced red lentil root vegetable soup step 2

Add the thyme and coriander then blend until smooth.

spiced red lentil root vegetable soup step 3

More Vegan Soup Ideas:

Spiced yellow split pea and sweetcorn soup by me

Spinach, coconut and zucchini soup by Supergolden Bakes

Supergreens soup by How To Cook Good Food

Cabbage soup with harissa and ginger by Planet Veggie

Vegan cream of mushroom soup by Thinly Spread

Celeriac soup with apple and chilli oil by Thinly Spread

Parsnip, Ginger And Chickpea soup by Rough Measures

Caramelised courgette soup by Fab Food 4 All

Spiced parsnip spinach soup with apple and turmeric by Tin And Thyme

Mushroom soup with freekeh by Family Friends Food

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Vegan spiced red lentil and root vegetable soup - a hearty, healthy and filling soup that is quick and easy to make.
4.86 from 7 votes
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Spiced Red Lentil And Root Vegetable Soup (Vegan)

Spiced red lentil and root vegetable soup - a hearty, warming and filling vegan soup that is quick and easy to make and incredibly good for you!
Course Main Course
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 people

Ingredients

  • 1 large onion
  • 3 cloves garlic
  • 3 large carrots
  • 3 large parsnips
  • 2 medium sweet potatoes
  • 2 Tbsp olive oil
  • 1 Tbsp mild curry powder
  • 1 tsp ground cumin
  • 1/2 tsp chilli powder
  • 1/2 tsp ground ginger
  • 1/2 tsp ground turmeric
  • 150 g (3/4 cup) red lentils
  • 400 ml/14oz can coconut milk
  • 750 ml (3 cups) vegetable stock
  • couple of sprigs fresh thyme
  • small handful fresh coriander

Instructions

  1. Peel and finely chop the onion; peel and crush the garlic; peel and dice the carrots, parsnips and sweet potatoes.
  2. Heat the olive oil in a large pan over a medium heat. Add the onion and cook gently for about five minutes until the onion has softened.
  3. Add the garlic and the rest of the vegetables to the pan along with the spices. Continue to cook, stirring frequently, for another five minutes.
  4. Rinse the red lentils and add to the pan along with the coconut milk and stock.
  5. Bring up to the boil then turn down to a simmer and leave to cook, stirring every now and again, for 20-30 minutes until all of the vegetables and the lentils are soft.
  6. Remove from the heat. Strip the leaves from the thyme and roughly chop the coriander, add to the pan along with some salt and pepper to taste.
  7. Use a stick blender to blend the soup until it is completely smooth then serve.

 

I originally made this spiced red lentil and root vegetable soup for DIYs, check them out for some awesome craft and recipe ideas.

Filed Under: Mains, Popular, Recipes, Savoury Tagged With: dinner, easy, healthy, lunch, quick, soup, Spice, vegan, vegetarian

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Comments

  1. Camilla Hawkins

    March 7, 2017 at 10:03 am

    5 stars
    Ooh Hannah, I’m actually salivating over all those ingredients, this soup sound lush and I know my family would love it. Must make it!

    Reply
  2. Mary Ann | The Beach House Kitchen

    March 7, 2017 at 4:51 pm

    This sounds amazing Hannah! I’ve got to try. Your photos are just stunning too!

    Reply
  3. Sarah | Well and Full

    March 7, 2017 at 5:59 pm

    Soup is the perfect meal for that in-between season, when the weather’s deciding what to do with itself! 🙂

    Reply
  4. Elinor aka Beachhutcook

    March 7, 2017 at 10:05 pm

    5 stars
    Such lovely warm photos as well as a great recipe.

    Reply
  5. Annabell

    May 16, 2017 at 8:04 pm

    5 stars
    made this wonderful soup last night. extremely tasty. great flavours. very filling. totally delicious. i didn’t have curry powder, so i used more ground cumin, and garam masala instead. worked very well. x

    Reply
    • hannahhossack

      May 27, 2017 at 1:29 pm

      Awesome! I’m glad you liked it 🙂 thanks Annie xx

      Reply
  6. Caroline

    January 15, 2018 at 5:45 pm

    5 stars
    Mmmm, made this today and it is DELICIOUS! Such a great winter lunch dish. Thanks so much for the lovely recipe. X

    Reply
  7. Sara

    February 1, 2018 at 6:27 pm

    5 stars
    I can’t tell you how many times I have made this soup, it is delicious. I like my soup spicy so I doubled the spices. I can also report it freezes really well. Thanks for a ‘souper’ recipe!

    Reply
  8. Erin

    February 20, 2019 at 4:01 am

    5 stars
    I have to admit I was distracted whilst cooking chatting with a friend and wasn’t until I was finished at I realised I forgot to add all the spices! I only put in salt, pepper, rosemary and thyme and it still turned out delicious. Probably the creamiest soup I’ve ever made. Would definitely make again, following the instructions of course.

    Reply
  9. Squills

    July 1, 2020 at 12:24 am

    4 stars
    Really happy with the flavour. I took out the lentils and chili powder to make this nightshade friendly

    Reply

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