Roasted Pumpkin Carrot Red Lentil Soup

roasted carrot pumpkin soup

Vegan Roasted Pumpkin Carrot Red Lentil Soup

Serves 6 with plenty leftovers!


2 C pumpkin cut into cubes

2 C carrots halved

Olive Oil or coconut oil

Sea Salt

2 red onions rough chopped ( or sweet Maui or Vidalia, OR brown)
4 cloves garlic

1 C organic coconut milk full fat
1 C organic red lentil, rinsed
4 C Imagine’s No Chicken Broth or chicken
Celtic sea salt and pepper to taste

2 Tbl freshly grated ginger or to taste to finish


  • Heat the oven to 375°F. Put the carrot and pumpkin chunks on a parchment lined baking dish and drizzle with olive oil or coconut oil. Toss them to coat well and add pinches of sea salt.
  • Roast, about 45 minutes until browned and near tender.
  • While roasting the vegetables,: In a large saucepan, add coconut milk, vegetable broth, onions, garlic, red lentils, and salt.
  • Cover and bring to a boil over medium heat and cook until lentils are soft. Add the roasted vegetables. Cook for 10 minutes. Then puree using a hand immersion blender. Finsih by adding your desired amount of fresh grated ginger.

NOTE: You can use any variety of winter squash. Here are a few to choose from. We used a Cinderella pumpkin. the meat is amazing in color and rich in antioxidants! Great for soups or as a side roasted!

Pumpkin winter squash variety


Peggy and Megan Curry are a mother-daughter duo that embraces the art of healthy cooking, helping people discover their own healthy lifestyle through delicious food and conscious choices.

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We're Meg and Pegs of the Curry Girls Kitchen, a mother-daughter health coach duo here to help YOU revamp your life from OK… to fabulously delicious! We invite all your senses to play with us.


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