Coconut Curried Red Lentil Soup (Plant-Based)
This coconut curried red lentil soup is easy, plant-based, and packed with bold flavor. Onion, carrot, ginger, garlic, warm spices, and red lentils simmer in broth, tomatoes, and coconut milk for a hearty, brothy bowl. Finished with avocado, cilantro, and a drizzle of coconut cream, it’s warm, satisfying, and just right for chilly nights.
Ingredients
- 1 tbsp olive oil plus more, if needed
- 1 onion diced small
- 2 medium carrots diced small (about 1 cup)
- 2 tsp grated ginger about a 2 inch piece
- 1 clove garlic grated
- 1 ½ tbsp curry powder
- 2 tsp cumin powder
- 1 cup red split lentils
- 14.5 ounces diced fire roasted tomatoes (1 can)
- 6 cups vegetable broth use gluten-free for GF soup
- 14 ounces coconut milk (1 can)
- 1 medium bunch of cilantro chopped
- 1 tsp salt
- Avocado for topping optional
- Coconut cream or coconut yogurt for topping optional
Instructions
Cook the veggies and aromatics.
- Add 1 tbsp olive oil to a large soup pot or Dutch oven with a lid. Heat over medium heat, then add the onions and carrots and cook for 3 to 5 minutes or until they begin to soften.1 tbsp olive oil, 1 onion, 2 medium carrots
- Add the ginger and garlic and cook for a couple minutes.2 tsp grated ginger, 1 clove garlic
- If your pot is looking dry, add another tablespoon of olive oil, then add the salt, cumin, and curry powder. Toss the spices with the carrots and onions until everything is coated.1 ½ tbsp curry powder, 1 tsp salt, 2 tsp cumin powder
Add the lentils and the liquids.
- Rinse the lentils in a fine mesh sieve and check for rocks (sometimes, you’ll find little pebbles mixed with the lentils).
- Add the lentils to the pot, then add the crushed tomatoes and the vegetable broth.1 cup red split lentils, 14.5 ounces diced fire roasted tomatoes (1 can), 6 cups vegetable broth
- Shake up the can of coconut milk to make sure it’s emulsified, then add it to the pot. If it's not fully mixed, that's okay. It'll smooth out when it heats up.14 ounces coconut milk (1 can)
- Add most of the cilantro, reserving some for garnishing the soup later.1 medium bunch of cilantro
Boil, simmer, and finish the soup.
- Bring the soup to a boil, then cover the pot with the lid. Reduce the heat to a simmer (around low heat) and cook, covered, for 15 minutes.
- Ladle the soup into bowls and top with avocados, the reserved cilantro, and coconut cream or coconut yogurt mixed with a little water to thin it out (or you can use dairy yogurt for a non-vegan option).Avocado for topping, Coconut cream or coconut yogurt for topping