This post may contain affiliate links. Click here to read my affiliate policy.

Lentil soup is one of our absolute favorite things around here. When I first went Nutritarian, I started making my friend Monica’s version of lentil soup and just fell in love with it, adapting a few things to be vegan. Her recipe was so killer, and I used Bragg’s Liquid Aminos for the salty kick.


Cut to the chase and watch the video quick:

Red Lentil Carrot Soup Video


And I tell you, I love that soup so much, I gave it quite a prominent place in my first e-cookbook as well, the one I offer for free to anyone who signs up for my newsletter.

Since I started making it, I’ve had to cut parsley out of my life (kidney stones!) and I no longer use Bragg’s in any major way. But I am still in love with Monica’s soup. :D

But since I am always looking for new recipes as I go (you should see my dining room table, COVERED IN RECIPES)…and when I first met my husband, I learned that his favorite soup in the world is lentil soup. Talk about fate! :D

Since finding new recipes with lentils (they’re a fav!) is always on the list…when I came across this Carrot and Red Lentil Soup from Healthy-Delicious.com I knew I wanted to give it a Nutritarian go…


I’ve adapted it heavily to turn it Nutritarian, and at first I didn’t think it had enough flavor, but now I’m loving it. If you happen to be someone who loves salt a little more in your diet right now, feel free to season with full-salt stock, or Bragg’s Aminos or even salt. But for those of us doing the no-salt thing, this soup hits the spot in all the right ways.

And I didn’t add it to my recipe, but I think rosemary or Italian seasoning would be lovely in this soup as well! And Mark, a beloved YouTube subscriber, gave the idea of adding a little Thai Red Curry paste…and I think he’s onto something! :)

A sidenote that leeks play a great role in this soup, so if you’re unfamiliar, please feel free to check out my post on leeks, with a helpful quick video on the easiest way to prepare them.

Red Lentil Carrot Soup Recipe (video)
Prep time
Cook time
Total time
If you feel like this soup needs more salt, go ahead! Use regular stock, instead of water, or add salt, garlic salt or Bragg's Liquid Aminos. Also, if you're a meat eater, chicken would go great in this soup.
Serves: 6 servings
  • 1 onion, chopped
  • 1 leek, chopped (see post about leeks)
  • 3 garlic cloves, minced
  • 1 tablespoon fresh ginger, grated
  • 5 carrots, chopped (about 1½ cups)
  • 1 cup red lentils, rinsed
  • 4 cups water
  • 2 bay leaves
  • 1 lime, juiced
  • ½ cup light coconut milk
  1. In a large soup pot over medium-high heat, add the onions and leeks and water saute, adding a tablespoon of water at a time, until softened.
  2. Make a space at the bottom of the pan, add a tablespoon of water and add the garlic and ginger. Saute independently for about a minute or until fragrant. Combine everything.
  3. Add carrots, leeks, lentils, water and bay leaves and cover. Bring to boil and reduce to simmer for about 20-30 minutes or until lentils are cooked through.
  4. Stir in the lime juice and coconut milk. Puree desired amount of the hot soup in a blender to create creaminess and add back to the soup. You can control how chunky or creamy the soup is at this point.


Products From the Video:

You Might Also Love These Soups:



QUESTION: What Is Your Favorite Kind of Soup??