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Creamy Coconut Lentil Soup

Close-up of a white bowl filled with bright orange Creamy Coconut Lentil Soup, topped with dark spices.
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A simple recipe for a rich and smooth soup featuring red lentils and full-fat coconut milk.

Ingredients

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  • 1 tablespoon coconut oil
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon ground ginger
  • 1 teaspoon curry powder
  • 1/2 teaspoon turmeric
  • 1 cup red lentils, rinsed
  • 4 cups vegetable broth
  • 1 (13.5 ounce) can full-fat coconut milk
  • 1 tablespoon lime juice
  • Salt and pepper to taste

Instructions

  1. Heat the coconut oil in a large pot or Dutch oven over medium heat.
  2. Add the onion, carrots, and celery. Cook until softened, about 5 to 7 minutes.
  3. Stir in the garlic, ginger, curry powder, and turmeric. Cook for 1 minute until fragrant.
  4. Add the rinsed red lentils and vegetable broth to the pot. Bring the mixture to a boil.
  5. Reduce the heat to low, cover, and simmer for 20 minutes, or until the lentils are very soft.
  6. Remove the pot from the heat. Use an immersion blender to blend the soup until smooth, or carefully transfer batches to a regular blender and return the pureed soup to the pot.
  7. Stir in the full-fat coconut milk and lime juice. Heat gently until warmed through; do not boil after adding coconut milk.
  8. Season with salt and pepper to your taste.

Notes

  • For an extra thick soup, use slightly less broth initially.
  • You can garnish with fresh cilantro or a drizzle of chili oil before serving.
  • If you prefer a less sweet flavor, use light coconut milk, but the texture will be less creamy.

Nutrition

Find it online: https://flavorvista.com/creamy-coconut-lentil-soup-recipe/