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Curried Carrot, Lentil, and Coconut Soup

A healthy, perfectly spiced carrot soup that gets an extra boost of nutrition from red lentils. 
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Appetizer, Dinner, Lunch, Main Course
Cuisine: Indian, Thai, Vegan
Servings: 4 bowls
Author: Allison

Ingredients

  • 2 tbsp virgin coconut oil
  • 2 cups chopped yellow onion (about 2 medium)
  • 4 large cloves garlic
  • 3 tbsp peeled and grated fresh ginger
  • 3 stalks celery
  • Pinch of fine sea salt
  • 1 tbsp red curry paste
  • 1 tsp turmeric
  • 3 cups chopped carrots
  • 1 cup red lentils
  • 4 cups vegetable broth
  • 1 tbsp coconut sugar
  • 400 mL full-fat coconut milk (1 can)
  • 2 tbsp freshly squeezed lime juice
  • Cilantro, for garnish

Instructions

  • In a large soup pot, heat oil over medium heat. Add onions, garlic, and ginger. Cook, stirring often, for 5 minutes. 
  • Add celery, salt, curry paste, turmeric, and carrots. Cook five minutes more. 
  • Rinse the lentils in a fine mesh sieve. Drain and add to the pot. Add the vegetable broth and coconut sugar and bring to a boil. Turn heat down to medium-low, cover, and simmer, stirring occasionally to prevent lentils sticking, for 20 minutes, or until lentils have cooked and carrots are fork-tender. 
  • Stir in the coconut milk and transfer to an upright blender. Blend in two or three batches and transfer back into the pot. Bring it back to a simmer, then stir in the lime juice and serve. Garnish with cilantro if desired.