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–+ servings
curry lentil soup
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5 from 3 votes

Coconut Curry Lentil Soup

This vegetable coconut curry lentil soup is easy and nutritious. Carrots, red lentils, lemon, and curry powder make for a flavorful dish.
Servings: 8

Ingredients

  • 1 large onion
  • 6 whole carrots
  • 3 tablespoons fresh ginger
  • 7 garlic cloves
  • 1½ cups dry red lentils
  • 3 white potatoes
  • 2 tablespoon curry powder
  • 1 quart vegetable broth or equal parts water with a bouillon cube
  • 12 ounces canned coconut milk about 12 ounces
  • 1 whole lemon
  • salt and pepper to taste
US Customary - Metric

Instructions

  • Chop onion, garlic, and ginger. Peel and chop the carrots and potatoes.
  • Add onions, garlic, ginger, carrots, potatoes, lentils, curry powder, and vegetable broth to a pot.
  • If using a slow-cooker, cook on high for 4 hours or low for 8 hours. 
  • If using a stovetop pot, cook on medium-high heat covered for 30 minutes or until the vegetables are tender.
  • Using a handheld blender, blend the ingredients.
  • Add the coconut milk. Add salt and pepper to taste. Add the juice from 1 large lemon.

Notes

  1. The cook times below are for the stovetop method.
  2. The soup reheats well for about 5 days.

Nutrition

Serving: 3cups | Calories: 400kcal | Carbohydrates: 58g | Protein: 17g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 97mg | Fiber: 17g | Sugar: 9g