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Curry Lentil Soup (V/GF)

Made with coconut milk and red curry, this soup is wonderfully creamy. It's also packed with lentils making it so filling and nutritious! Although, my favorite things about this soup are the perfectly tender carrots and the bright, fresh flavor from the lemon juice. 

Course Main Course
Cuisine Indian
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 8 People
Author Bunny

Ingredients

  • 1 tbsp coconut oil
  • 2 large carrots peeled and chopped
  • 1 medium white or yellow onion diced
  • 1 tbsp fresh ginger finely grated
  • 3 large garlic cloves peeled and minced
  • 2 cups red lentils rinsed in water
  • 6 cups low-sodium vegetable broth
  • 4 tbsp red curry paste
  • 2 tsp curry powder
  • 2 tsp turmeric
  • 1 tsp paprika
  • 1 tsp red pepper flakes
  • 1 14 ounce can coconut milk
  • juice from 1 lemon
  • salt and pepper to taste

Instructions

  1. Heat oil in a large pot over medium-high heat. Add the onions, carrots, ginger and garlic. Let cook while stirring occasionally until tender, about 10 minutes.

  2. Then, stir in the lentils and broth. Bring to a boil and then reduce the heat to maintain a low simmer.

  3. Let simmer until lentils are tender, about 10-15 minutes.

  4. Add in the coconut milk and stir until smooth and creamy.

  5. Remove from heat, stir in lemon juice and season with salt and pepper to taste.

  6. Serve immediately and enjoy! Store leftovers covered in the refrigerator. It also freezes wonderfully!