Carrot Ginger Vegetarian Protein Soup

  • serves 0
Michael Smith
Michael Smith Chef at Home

Delicious and hearty, this is one vegetarian dish that will leave you feeling completely satisfied!

298 Ratings
Directions for: Carrot Ginger Vegetarian Protein Soup


3 Tbsp olive oil

4 onions, peeled and chopped

6 carrots, peeled and chopped

1 can coconut milk (398 ml)

½ cup long grain white rice

½ cup red lentils

2 cup orange juice

1 Tbsp grated frozen ginger

Sprinkled sea salt to taste

Fresh cilantro leaves to garnish


1. Place a large pot over medium-high heat and add oil. Add the onions and sauté until they are golden brown and soft. Add the carrots, coconut milk, rice, lentils and orange juice. Bring to a simmer and continue cooking until the rice and lentils are tender. Add the ginger and salt. Puree with an immersion blender, stand blender or food processor. You may also serve ‘as is’. Garnish with cilantro leaves.

See more: Fall, Vegetables, North American, Soup, Winter, Vegetarian, Rice/Grain

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