Description
A creamy, vibrant Coconut Curry Red Lentil Soup packed with the warmth of curry powder, fresh ginger, and garlic, enriched with coconut milk and brightened by orange zest and juice. This hearty vegetarian soup features tender red lentils and nutrient-rich kale, making it a comforting and wholesome choice for any meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 5 garlic cloves, sliced
- 1 2-inch piece ginger, sliced
- 4 large carrots, sliced
- 2 tablespoons curry powder
- 1 13.5–ounce can full fat coconut milk
- 4 cups water
- Zest and juice of 1 orange
- 1 cup split red lentils
- 1/3 cup unsweetened shredded coconut
- 5 large kale leaves, stems removed and thinly sliced
- 2 teaspoons kosher salt
- 15-ounce can chopped tomatoes
- Optional Garnishes: Plain yogurt, Cilantro leaves, Shredded coconut
Instructions
- In a large pot or dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion, sliced garlic cloves, sliced ginger, and sliced carrots. Cook, stirring occasionally, until the vegetables have softened and become fragrant, about 5-7 minutes.
- Stir in 2 tablespoons of curry powder, mixing thoroughly to coat the softened vegetables and let the spices bloom for about 1 minute.
- Pour in 1 can of full-fat coconut milk, 4 cups of water, the zest and juice of 1 orange, 1 cup of split red lentils, 1/3 cup unsweetened shredded coconut, 5 thinly sliced kale leaves with stems removed, 2 teaspoons of kosher salt, and 1 can of chopped tomatoes. Stir well to combine all ingredients.
- Bring the mixture to a simmer, then reduce the heat to low and cover. Let it cook gently for 30 minutes, stirring occasionally, until the lentils are tender and the soup has thickened slightly.
- Ladle the hot soup into bowls and garnish with optional plain yogurt, fresh cilantro leaves, and additional shredded coconut if desired.
Notes
- For a spicier version, add a pinch of cayenne pepper or chopped fresh chili when adding the curry powder.
- Use low-fat coconut milk for a lighter soup, but full-fat gives the best creaminess.
- Kale can be substituted with spinach or Swiss chard if preferred.
- This soup stores well and can be refrigerated for up to 4 days or frozen for up to 3 months.
- To make it vegan, omit the yogurt garnish or use a plant-based yogurt.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Indian-inspired
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 320
- Sugar: 7g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 14g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg