Carrot Cumin 
Coconut Soup

Soups are the perfect grab-and-go midday meal and can accompany just about any lunch side, from your favorite panini to the classic kale Caesar.

Carrot Cumin Coconut Soup recipe

Carrot Cumin Coconut Soup

Discover our favorite warming soups and stews. 

  • 5Servings


  • 1 tsp coconut oil
  • 1 small yellow onion, diced
  • 2 stalks celery, diced
  • 4 carrots, diced
  • 4 cloves garlic, minced
  • 1 tbsp minced ginger
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 3 cups low-sodium 
vegetable stock
  • 1 cup red lentils, rinsed
  • 12/3 cups coconut milk
  • 1 lime, zested and juiced
  • 1/2 tsp sea salt
  • Fresh cilantro leaves, 
for garnish


  1. In a large stockpot over medium-high, heat oil. Add onions, celery and carrots. Sauté until onions are translucent, about 5 minutes.
  2. Add garlic, ginger, cumin and coriander and sauté until fragrant, about 2 minutes.
  3. Add stock and lentils. Bring to a simmer; cook for 10 minutes, until carrots are al dente and lentils are cooked.
  4. Stir in coconut milk, lime zest and juice and salt and return to a simmer. Once simmering, remove from heat. Serve hot, or let cool to store. If saving, fill 3 to 4 Mason jars with leftover soup, seal and place in the fridge for an easy, to-go lunch that can be quickly and safely microwaved. Garnish with cilantro leaves and serve with spelt bread.

Nutrition Information

  • Serving Size: 1 cup
  • Calories: 306
  • Carbohydrate Content: 33.5 g
  • Fat Content: 13.5 g
  • Fiber Content: 5 g
  • Protein Content: 12 g
  • Saturated Fat Content: 13 g
  • Sodium Content: 354 mg
  • Sugar Content: 8 g