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Indian
Coconut Curry Soup
35 min total10 prep25 cook4 servings310 cal
VeganVegetarianFlexitarian
Red lentils and carrots simmer in a fragrant curry-spiced coconut broth until soft and creamy, then get a final handful of spinach folded in at the end. It's a warming, one-pot vegan soup that's naturally thick without any cream.
Ingredients
produce
- 0.5onion
- 2 clovesgarlic
- 1 tbspginger
- 2carrot
- 100 gspinach
pantry
- 1 tbspolive oil
- 2 tbspcurry powder
- 150 gred lentils
- 500 mlvegetable broth
- 400 mlcoconut milk
- 0.75 tspsalt
Steps
- Dice the onion, mince the garlic and ginger, and peel and slice the carrots into rounds. Rinse the red lentils under cold water and drain.
- Heat the olive oil in a pot over medium heat and sauté the onion for 3-4 minutes, until softened.
- Add the garlic and ginger and cook for 1 minute, until fragrant.
- Stir in the curry powder and toast for 30 seconds to bloom the spices.
- Add the carrots and rinsed lentils, stirring to coat them in the spiced oil.
- Pour in the vegetable broth and coconut milk and bring to a boil.
- Reduce the heat and simmer uncovered for 18-20 minutes, stirring occasionally, until the lentils and carrots are tender.
- Stir in the spinach and cook for 2 minutes, just until wilted.
- Season with the salt, then taste and adjust as needed.
- Ladle into bowls and serve hot.
Tips
- Rinse the red lentils before adding them — this washes away starchy residue and keeps the broth from clouding.
- Toast the curry powder in the oil for 30 seconds before adding liquid; it wakes up the spices and deepens the flavor.
- Lentils vary in cooking time by brand, so start checking for tenderness around the 15-minute mark.
- Stir in the spinach at the very end so it wilts gently instead of turning drab and overcooked.
