Curried Red Lentil Coconut Soup Recipe
If you love dishes that are cozy, vibrant, and deeply satisfying, Curried Red Lentil Coconut Soup is about to become a favorite in your kitchen. This soup is a beautiful blend of creamy coconut milk, earthy lentils, and warming spices, all simmered together with sweet carrots and hearty sweet potato. It’s vegan, gluten-free, and comes together in just under an hour, making it perfect for busy weeknights or lazy weekends. Each spoonful bursts with flavor, and the leftovers taste even better the next day. Whether you’re feeding a crowd or just looking to meal prep something comforting, this soup will warm you from the inside out.
Ingredients You’ll Need
This Curried Red Lentil Coconut Soup relies on a handful of simple pantry staples and fresh veggies that work together to create a layered, aromatic flavor. Each ingredient brings something special to the bowl, whether it’s creaminess, color, or that irresistible curry aroma.
- Coconut oil: Adds a luscious base and helps the spices bloom for deeper flavor.
- Onion: Provides sweetness and depth as the aromatic foundation of the soup.
- Garlic: Delivers a punch of savory goodness that brightens the whole dish.
- Fresh ginger: Brings a zesty heat and warming note that pairs perfectly with curry spices.
- Red curry paste: Infuses the soup with complex spice and a hint of chili warmth.
- Curry powder: Adds a golden hue and earthy, fragrant flavor that’s signature to this soup.
- Ground cumin: Offers a nutty, smoky undertone that ties the spices together.
- Turmeric: Gives the soup its gorgeous yellow color and subtle bitter notes.
- Dried red lentils: Cook up quickly and create a creamy, protein-packed body for the soup.
- Coconut milk: Makes the soup rich and velvety, with a subtle tropical sweetness.
- Vegetable broth: Provides a savory, balanced base to bring all the flavors together.
- Carrot: Adds a gentle sweetness and lovely color contrast.
- Sweet potato: Gives heartiness and a creamy texture once blended.
- Salt: Essential for bringing out all the flavors in the soup.
- Black pepper: Adds a touch of sharpness and rounds out the spices.
- Lime juice: Brightens everything up with a fresh, tangy finish.
- Fresh cilantro: Sprinkled on top for a burst of color and herbaceous flavor.
How to Make Curried Red Lentil Coconut Soup
Step 1: Sauté Aromatics
Start by heating your coconut oil in a large pot over medium heat. Add the diced onion, minced garlic, and grated ginger. Cook for about 3 to 4 minutes, stirring occasionally, until the onion is soft and your kitchen smells absolutely amazing. These aromatics build the base of flavor for your Curried Red Lentil Coconut Soup, so don’t rush this step!
Step 2: Toast the Spices
Next, stir in the red curry paste, curry powder, ground cumin, and turmeric. Let them cook for about a minute with the aromatics. This quick toasting lets the spices release their essential oils and intensifies their flavors, making your soup extra fragrant and delicious.
Step 3: Add the Main Ingredients
Pour in the rinsed red lentils, coconut milk, and vegetable broth. Add the diced carrot and cubed sweet potato, then season everything with salt and black pepper. Give it all a good stir to combine, and marvel at the vibrant colors already coming together!
Step 4: Simmer to Perfection
Bring the pot to a gentle boil, then reduce the heat to low and let the soup simmer for 20 to 25 minutes. Stir occasionally, and cook until the lentils are soft and the vegetables are tender. The lentils will begin to break down, making the soup naturally creamy and thick.
Step 5: Blend the Soup
Once everything is cooked through, use an immersion blender right in the pot to puree the soup until smooth and creamy. If you like some texture, leave it a bit chunky—Curried Red Lentil Coconut Soup is beautiful either way. If you don’t have an immersion blender, you can carefully ladle the soup into a blender in batches.
Step 6: Add Finishing Touches
Stir in the fresh lime juice to brighten the flavors just before serving. Taste and adjust the seasoning if needed. Ladle the soup into bowls and sprinkle with freshly chopped cilantro. That burst of green on top is both pretty and delicious!
How to Serve Curried Red Lentil Coconut Soup
Garnishes
Garnishing is where you can really make this soup your own. A sprinkle of fresh cilantro is classic, but you could also add thinly sliced chili for heat, toasted coconut flakes for crunch, or a swirl of coconut cream for extra decadence. Even a squeeze of extra lime right before eating takes the flavors up a notch.
Side Dishes
This soup plays beautifully with warm naan bread or fluffy steamed rice, both excellent for dipping and soaking up every last drop. For a lighter touch, serve it alongside a crisp cucumber salad or a plate of roasted veggies. The balance of flavors and textures makes Curried Red Lentil Coconut Soup a versatile star on any table.
Creative Ways to Present
To really impress, try serving the soup in hollowed-out bread bowls or small mugs for a cozy appetizer. You can also top each serving with crispy chickpeas for crunch, or drizzle with chili oil for a bold, spicy finish. For gatherings, pour the soup into shot glasses for a fun, colorful soup shooter appetizer—guaranteed to wow your guests!
Make Ahead and Storage
Storing Leftovers
One of the best things about Curried Red Lentil Coconut Soup is how well it keeps. Simply let the soup cool to room temperature, then transfer it to airtight containers and refrigerate for up to 4 days. The flavors deepen as it sits, making leftovers even more irresistible.
Freezing
If you want to stock your freezer with cozy meals, this soup is a dream. Ladle the cooled soup into freezer-safe containers or zip-top bags (leave a little space for expansion), and freeze for up to 3 months. Thaw overnight in the fridge or gently heat from frozen for a quick meal.
Reheating
To reheat, simply pour the soup into a pot and warm over medium heat, stirring occasionally until hot. If the soup has thickened in the fridge, just add a splash of broth or water to reach your desired consistency. You can also microwave individual portions, stirring halfway through for even heating.
FAQs
Can I make Curried Red Lentil Coconut Soup in advance?
Absolutely! In fact, the flavors meld and intensify after a day in the fridge, making it a perfect make-ahead meal for busy weeks or meal prepping.
Is this soup spicy?
The soup has a gentle warmth from the curry paste and spices, but it’s not overly spicy. You can easily adjust the heat level by adding more or less curry paste, or tossing in a pinch of cayenne if you like extra kick.
Can I use green or brown lentils instead of red?
Red lentils are preferred for their quick cooking time and creamy texture, but you can use other lentils if needed. Just be aware that green or brown lentils will take longer to cook and the soup may be a bit chunkier.
What if I don’t have an immersion blender?
No worries! Carefully transfer the soup in batches to a regular blender and blend until smooth, then return it to the pot. Be cautious with hot liquids, and don’t overfill the blender.
Is Curried Red Lentil Coconut Soup suitable for freezing?
Yes, this soup freezes beautifully. Let it cool completely, store in airtight containers, and freeze for up to 3 months. When you’re ready to enjoy, thaw and reheat as needed.
Final Thoughts
If you’re craving comfort, color, and bold flavor, Curried Red Lentil Coconut Soup won’t disappoint. It’s a recipe that’s easy enough for a weeknight but special enough to share with family and friends. Give it a try, and let this vibrant, nourishing bowl become a new favorite at your table!
Print
Curried Red Lentil Coconut Soup Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Vegan
Description
A rich and creamy Curried Red Lentil Coconut Soup combining the warmth of Indian-inspired spices with the smoothness of coconut milk. This hearty, vegan, and gluten-free soup is packed with nutritious red lentils, sweet potato, and carrot, making it a perfect comforting meal for any day.
Ingredients
Main Ingredients
- 2 tablespoons coconut oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1 cup dried red lentils, rinsed
- 1 can (14 ounces) coconut milk
- 4 cups vegetable broth
- 1 medium carrot, diced
- 1 medium sweet potato, peeled and cubed
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Juice of 1 lime
- 2 tablespoons fresh cilantro, chopped
Instructions
- Sauté Aromatics: Heat coconut oil in a large pot over medium heat. Add the diced onion, minced garlic, and grated ginger, cooking for 3 to 4 minutes until softened and fragrant to develop the base flavors of the soup.
- Add Spices: Stir in the red curry paste, curry powder, cumin, and turmeric, cooking for 1 minute. This helps release the spices’ essential oils and intensify their aroma and taste.
- Combine Main Ingredients: Add the rinsed red lentils, coconut milk, vegetable broth, diced carrot, and cubed sweet potato to the pot. Season with salt and black pepper to taste.
- Simmer: Bring the soup to a boil, then reduce the heat to low and simmer gently for 20 to 25 minutes until the lentils and vegetables are tender and cooked through.
- Blend the Soup: Use an immersion blender to puree the soup until smooth. Alternatively, leave it slightly chunky if you prefer more texture in your soup.
- Finish and Garnish: Stir in the fresh lime juice to brighten the flavors and garnish with chopped fresh cilantro before serving for a fresh herbal note.
Notes
- This soup pairs perfectly with naan bread or steamed rice for a complete meal.
- For an extra kick of heat, add a pinch of cayenne pepper or sliced fresh chili peppers while cooking.
- Leftovers taste even better the next day as flavors deepen; the soup can be frozen for up to 3 months for convenient future meals.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Indian-Inspired, Fusion
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 310
- Sugar: 5 g
- Sodium: 620 mg
- Fat: 17 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 8 g
- Protein: 11 g
- Cholesterol: 0 mg
