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
Scale
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
