Coconut Curry Lentil Soup – Nora Cooks

This one-pot coconut curry lentil soup is a quick and easy meal made with everyday ingredients. You’ll find lentils, sweet potatoes, cauliflower and warm curry spices in every bite!

This Coconut Curry Lentil Soup is the ultimate comfort food. Filled with red lentils, cauliflower, sweet potatoes, spinach and warm curry spices, this is guaranteed to warm you up on a cold day! Plus, it’s thick, creamy and serves up a good dose of plant-based protein.

Why you’ll love this recipe

• It is packed with protein and fiber. Lentils, cauliflower, sweet potatoes, and spinach pack plant-based protein and fiber into each bowl, making this one-of-a-kind vegan soup for your bones.
• Everyday budget-friendly ingredients. Red lentils are an excellent inexpensive protein source that comes with a long shelf life. The rest of the ingredients in this recipe are simple, easy to find and may already be in your kitchen!
• It’s just plain delicious. A blend of fragrant vegetables and warm spices that you’d normally find in a hearty vegetarian curry fills this soup with rich, warming flavors and mild spiciness. It’s adult and kid-approved!

Required components (including substitutions)

• olive oil – You can saute the spices in water or vegetable broth for an oil-free version.
• onion – A chopped and sautéed sweet onion kicks off this soup with a delicious flavor baseline.
• garlic – Fresh cloves are non-negotiable!
• ginger – Fresh ginger is best but pre-minced ginger will also work. If you have powdered ginger at home, use only 1 tsp.
• curry masala – It just wouldn’t be coconut curry soup without curry powder! Like my Easy Vegan Curry, this aromatic and warming spice helps set this soup apart from other recipes. It’s warm, comfortable, and so lively.
• Coriander
• cumin
• Vegetable broth
• Coconut milk – Canned full-fat coconut milk gives the soup a luxurious and comforting consistency. You can use cashew, oat or soy milk but the soup will not be as rich.
• Red Masuridal – I like to use red lentils because they cook quickly and take on a soft and creamy texture. You can use brown or green lentils if needed but it will change the texture quite a bit.
• Cauliflower Cauliflower – Either cut the cauliflower heads yourself or save time by buying pre-cut cauliflower florets or frozen cauliflower. Frozen cauliflower doesn’t need to be thawed, either – just throw it right into the pot!
• sweet potato – or any potato of your choice. Make sure to cut them into small, evenly sized cubes to help them cook evenly.
• Baby spinach – You can use fresh or frozen spinach here or swap the spinach for kale.
• salt
• Fresh coriander leaves – For garnish. If you don’t like cilantro, feel free to use chopped parsley or chives.

How to make Coconut Curry Lentil Soup

Find the full recipe with measurements on the recipe card below.

Saute onion in a large oiled soup pot over medium heat. Stir in the garlic, ginger and spices and cook for 1 minute more. At this point your kitchen should smell amazing!

Next, add the vegetable broth, coconut milk, lentils, cauliflower, and sweet potatoes.

Bring the mixture to a boil, then reduce the heat to a simmer. Let the soup simmer, uncovered, until the lentils have thickened and the sweet potatoes are tender.

Finish by stirring in the spinach and cook until the leaves wilt. Taste, and add more salt or spices as needed.

Ladle the soup into bowls with cilantro on top and fresh bread on the side. Enjoy!

Serving advice

This warming winter soup is a must with crusty bread so you don’t miss a drop. You can even serve it with my homemade vegetarian naan to get everything.

For the finishing touch, top each bowl with chopped cashews, pepitas, thinly sliced ​​purple cabbage, green onions, or pickled red onions. A dollop of vegan raita or vegan sour cream will add a refreshing cooling element to every bite.

variety

Curry lentil soup is a very flexible recipe that you can easily make your own. Here are some ideas for inspiration:

• Add more vegetables – Add more sweet potatoes instead of (or in addition to) cauliflower or try other vegetables like asparagus, bell peppers, butternut squash, carrots, pumpkin, white potatoes or eggplant.
• Make it spicy – Increase the heat with sriracha, chili powder or red chili powder. Feel free to fry a diced jalapeño or serrano pepper with the onion as well.
• Puree the soup – When done cooking, use an immersion blender or regular blender to puree a portion of the soup (depending on how much texture or creaminess you like).
• Or dilute it – Is it thicker than you like? Stir in more vegetable stock until it reaches your desired consistency.

Frequently Asked Questions

Storage and storage

Store any leftover curry lentil soup in an airtight container in the refrigerator for 2 to 3 days or in the freezer for 2 to 3 months.

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