Coconut Curried Red Lentil Soup (Plant-Based)

Coconut Curried Red Lentil Soup (Plant-Based) cover

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Coconut Curried Red Lentil Soup (Plant-Based)

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Ingredients

Warning0 allergens identified

Coconut Curried Red Lentil Soup (Plant-Based)

1 tbsp olive oilplus more, if needed

1 oniondiced

2 carrotsdiced small

2 teaspoons gingergrated (about a 2 inch piece)

1 clove garlicgrated

1 ½ tablespoons curry powder

2 teaspoons cumin powder

1 cup red split lentils

14 ½ ounces fire roasted tomatoesdiced

6 cups vegetable broth

14 ounces coconut milk

1 medium bunch cilantrochopped

1 tsp salt

Avocado for topping, optional

Coconut cream or coconut yogurt for topping, optional

Instructions

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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.

Add the ginger and garlic and cook for a couple minutes.

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.

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.

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.

Add most of the cilantro, reserving some for garnishing the soup later.

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).

Nutrition

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Tips & Tricks (5)

Bloom Your Spices First 🌟
Toast the curry powder and cumin in olive oil for 1-2 minutes before adding aromatics to unlock their essential oils and deepen the soup's flavor complexity.
Don't Skip the Ginger-Garlic Paste 👨‍🍳
Mince ginger and garlic together into a paste rather than separate pieces—this distributes their flavors evenly throughout the broth and prevents harsh chunks.
Time Your Lentil Addition Perfectly ⏱️
Add red lentils after sautéing aromatics but before the broth so they absorb the seasoned oil, creating deeper flavor and better texture than adding them simultaneously.
Finish with Cold Avocado and Cream 🥑
Add avocado and coconut cream just before serving rather than earlier—the cool, creamy contrast against the hot soup creates a luxurious mouthfeel and prevents avocado from browning.
Taste and Adjust Before Finishing 🧂
Season the soup 5 minutes before serving to allow flavors to meld, then adjust salt, spice, and acidity with lime juice—coconut cream can mute seasoning, so recheck after adding it.