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Coconut Curry Lentil Soup

This coconut curry lentil soup is healthy, easy to make, and full of rich flavors. It's the perfect soup for a quick dinner night!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: dinner, lunch
Cuisine: American
Keyword: coconut lentil soup, lentil curry soup, lentil soup, red lentil recipes
Servings: 6 servings

Ingredients

  • 2 tablespoon olive oil or coconut oil
  • 3 whole carrots sliced
  • 1-2 inches fresh ginger diced up small
  • 1 medium onion chopped
  • 3 cloves garlic grated or chopped
  • 1 tablespoon yellow curry powder
  • 1 teaspoon turmeric
  • ½ red pepper flakes
  • 2 ½ teaspoon pink salt or sea salt
  • 1 ½ cup dry red lentils
  • 1 32 oz container of chicken or vegetable broth
  • 1 13.5 oz can of whole-fat coconut milk
  • ½ cup chopped cilantro reserve a little for garnish

Instructions

  • Chop carrot and onion. If your carrots are really large at the base, cut each slice in half again. You don't want large pieces of carrot.
  • Chop up the ginger and the garlic.
  • Over medium heat in a soup pot add oil then add the onion, ginger, and carrots. Cook for 3-4 minutes to bring out the flavors.
  • Add in the garlic and cook for another minute stirring continually so the garlic doesn't burn.
  • Stir in curry powder, turmeric, salt, and pepper flakes. If you don't want this to have spice you can replace the pepper flakes with black pepper.
  • Stir in the stock and coconut milk.
  • Stir in the red lentils.
  • Bring to a simmer for about 15-20 minutes or until lentils and carrots are tender. While the soup is simmering add in the chopped cilantro saving a little for garnish if you desire.
  • Take a potato masher and just mash up some of the soup to thicken it.
  • Serve and garnish with fresh cilantro and pepper flakes if desired. I also like to serve this with some jasmine rice.