Spicy Coconut Curry Carrot and Lentil Soup

Craving a comforting bowl of soup that’s packed with flavor? This Coconut Curry Carrot and Lentil Soup is just what you need. It’s the perfect blend of spicy, sweet, and creamy, making it a delightful choice for dinner or lunch. If you love vegetable & plant-based soups, this recipe will surely become a staple in your kitchen.

What makes this soup special is the rich, aromatic coconut curry that infuses the carrots and lentils with a burst of flavor. It’s not just nutritious; it’s also incredibly satisfying. You can whip it up in no time, making it ideal for those busy weeknights when you want something quick yet wholesome.

This recipe is versatile too! You can customize it by adding your favorite vegetables or adjusting the spice level to suit your taste. Whether you’re feeding the family or enjoying a solo meal, this soup is guaranteed to please.

Delicious Coconut Curry Carrot and Lentil Soup Recipe

A bowl of Coconut Curry Carrot and Lentil Soup with cilantro garnish on a rustic table.

This Coconut Curry Carrot and Lentil Soup is a vibrant, hearty dish brimming with the flavors of coconut milk, fresh carrots, and protein-rich lentils. The soup is creamy and has a hint of spice, making it both comforting and exotic. It’s an excellent option for anyone seeking a flavorful, plant-based meal.

Ingredients

2 tablespoons coconut oil
1 medium onion, chopped
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 tablespoon curry powder
1 teaspoon ground cumin
4 medium carrots, diced
1 cup red lentils, rinsed
4 cups vegetable broth
1 can (14 oz) coconut milk
Salt and pepper to taste
Fresh cilantro for garnish

Instructions

Sauté Aromatics: In a large pot, heat coconut oil over medium heat. Add chopped onion and cook until translucent. Stir in minced garlic and grated ginger, cooking for another minute until fragrant.
Add Spices: Sprinkle in curry powder and ground cumin, stirring for about 30 seconds to toast the spices.
Combine Ingredients: Add diced carrots, rinsed lentils, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes, or until lentils and carrots are tender.
Blend: Remove from heat and stir in coconut milk. For a creamier texture, use an immersion blender to puree the soup until smooth or leave it chunky if preferred.
Season and Serve: Adjust salt and pepper to taste. Ladle the soup into bowls and garnish with fresh cilantro. Serve hot.