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.

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  • 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
  • Cholesterol Content 0 mg
  • 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
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 0 g