If you’re craving a bowl of comfort that feels like a warm hug from the inside out, look no further than this Curried Red Lentil Coconut Soup Recipe. It is an absolute treasure that combines the earthiness of red lentils with the rich creaminess of coconut milk, all beautifully spiced with fragrant curry powder and fresh ginger. Each spoonful offers a luscious blend of textures and flavors, from tender carrots and potatoes to vibrant roasted red peppers, making it not only delicious but wholly satisfying. This soup is a celebration of wholesome ingredients that come together with ease, perfect for any day you want to treat yourself to something nourishing yet indulgent.
Ingredients You’ll Need
Getting to know the ingredients is the first step to mastering this lovely soup. Each element is simple but plays a vital role in crafting the complex layers of taste, texture, and color you’ll enjoy. From the bright zing of fresh ginger to the creamy coconut milk that adds lushness, every ingredient combines to create a harmonious bowl of goodness.
- Coconut oil or extra-virgin olive oil: Acts as the flavorful base for sautéing onion, garlic, and ginger to release their aromas.
- Medium onion: Adds a natural sweetness and depth when finely chopped and cooked until translucent.
- Garlic cloves: Give a pungent, savory kick essential to curry dishes.
- Fresh ginger: Provides a zesty, warming spice that brightens the soup beautifully.
- Medium curry powder: The soul of the soup, bringing a fragrant blend of spices with a mild heat level perfect for all palates.
- Low sodium chicken or vegetable broth: Adds savory moisture without overpowering, allowing other flavors to shine.
- Crushed tomatoes: Inject a subtle acidity and color that balances with the richness of the coconut milk.
- Coconut milk: Offers creamy texture and tropical sweetness to the soup body.
- Red lentils: The hearty legume that cooks down to a tender texture, thickening the soup while adding protein and fiber.
- Carrots: Provide natural sweetness and lovely orange pops of color.
- Roasted red peppers: Deliver smoky notes and a vibrant red hue that complements the curry spices.
- Russet or yellow potato: Adds earthiness and creaminess once cooked through, enhancing soup consistency.
- Cilantro: Brings a fresh, herby contrast that brightens every spoonful.
- Kosher salt and black pepper: Essential seasoning to round out all the flavors beautifully.
- Lime wedges, Greek yogurt, scallions, and avocado: Perfect toppings to customize each bowl with tang, creaminess, and crunch.
How to Make Curried Red Lentil Coconut Soup Recipe
Step 1: Sauté the aromatics
Begin by warming the coconut oil or olive oil in a large pot over medium heat. Add the finely chopped onion and cook gently until it turns translucent and soft, about 5 minutes. Then stir in the minced garlic and grated ginger, letting their fragrant aromas fill the kitchen while sautéing for another minute or two. This step develops the flavor foundation you’ll build the entire soup on.
Step 2: Add curry powder and vegetables
Sprinkle in the curry powder, stirring constantly so it doesn’t burn but becomes toasted and aromatic. Then add diced carrots, roasted red peppers, and the peeled and diced potato. Stir everything together to combine the spices with the vegetables evenly, coaxing out some sweetness and smokiness that will shine through the final dish.
Step 3: Pour in liquids and lentils
Pour the chicken or vegetable broth along with the crushed tomatoes and coconut milk into the pot. Stir in the red lentils as well, which will soak up the flavors and thicken the soup as they cook. Bring the mixture to a gentle boil, then reduce the heat to a simmer.
Step 4: Simmer until tender
Allow the soup to gently simmer for about 30 minutes, stirring occasionally to prevent sticking. During this time, the lentils and vegetables will become tender, and the soup will develop a creamy, slightly thickened consistency. If needed, add a bit more broth or water to reach your favorite texture.
Step 5: Season and finish with cilantro
Once the lentils and veggies are soft, season the soup with kosher salt and freshly ground black pepper. Stir in half of the chopped cilantro for a bright herbal note infused through the hot soup. Taste and adjust seasoning to suit your preferences — this step is all about making it truly yours.
How to Serve Curried Red Lentil Coconut Soup Recipe
Garnishes
Don’t overlook the magic of garnishes! Adding a dollop of creamy Greek yogurt brings a cool balance to the warm spices while fresh lime wedges add a zingy brightness to each spoonful. Sprinkle additional cilantro and thinly sliced scallions on top for vibrant color and fresh flavors. For a decadent touch, cubes or slices of ripe avocado add silky richness that’s pure bliss.
Side Dishes
This soup pairs beautifully with warm naan or crusty bread to scoop and soak up every last bit. A simple green salad with a light lemon vinaigrette keeps the meal fresh and balanced, especially if you want to keep things light but satisfying. You might also try serving alongside a bowl of fragrant basmati rice for a heartier feast.
Creative Ways to Present
For a fun twist on presentation, serve this soup in individual bread bowls or bright, patterned bowls to make the colors pop. Layer garnishes artfully on top, creating a visual bowl of vibrant reds, greens, and whites. Perhaps drizzle a little extra coconut milk in a swirl on top before serving for a swoon-worthy look that invites compliments and second helpings alike.
Make Ahead and Storage
Storing Leftovers
This Curried Red Lentil Coconut Soup Recipe keeps beautifully in the fridge for up to 4 days. Store leftovers in an airtight container to preserve flavors and freshness. The lentils may continue to absorb liquid, so you might want to thin the soup with a splash of broth or water when reheating.
Freezing
If you want to save soup for longer, freezing is a great option. Portion it into freezer-safe containers or heavy-duty bags, leaving some room for expansion. Frozen soup will keep well for up to 3 months. Just thaw overnight in the fridge before reheating gently on the stove.
Reheating
To bring your soup back to life, warm it over medium-low heat on the stove, stirring occasionally. Add a little broth or water if the soup has thickened more than you like. Avoid microwaving if possible to keep the texture creamy and prevent ingredient separation. Once hot, refresh with a squeeze of lime or extra cilantro for a bright pop.
FAQs
Can I make this soup vegan?
Absolutely! Just be sure to use vegetable broth instead of chicken broth, and all other ingredients are naturally vegan-friendly. The Greek yogurt garnish can be swapped for a plant-based yogurt or omitted altogether.
What type of curry powder works best?
A medium curry powder like a mild Madras strikes the perfect balance in this soup. It gives warmth and complexity without overwhelming heat. You can adjust based on your spice preference by adding a pinch of cayenne or choosing a milder blend.
How long does it take to cook the lentils?
Red lentils cook pretty quickly — about 20 to 30 minutes in the simmering soup. They tend to soften and break down, which thickens the soup naturally and creates a velvety texture.
Can I use fresh tomatoes instead of canned?
Fresh tomatoes can be used if you have ripe ones on hand. You’ll want to peel and crush or finely chop them, then add them at the same stage you would add canned tomatoes. The flavor will be fresher but may lack some of the rich depth that fire-roasted canned tomatoes provide.
Is it possible to make this soup in a slow cooker?
Yes! Sauté your aromatics first on the stove, then transfer everything to a slow cooker and cook on low for 4 to 6 hours or on high for 2 to 3 hours. Add the coconut milk towards the last 30 minutes to preserve its creaminess and fresh flavor.
Final Thoughts
This Curried Red Lentil Coconut Soup Recipe is one of those comforting dishes you’ll find yourself craving over and over again. It’s such a joy to make because it’s straightforward, nourishing, and endlessly versatile, with a perfect balance of spice, creaminess, and freshness. Whether for a cozy night in or feeding a crowd, this soup brings warmth and happiness to the table every single time. I truly hope you enjoy making and sharing it as much as I do!
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Curried Red Lentil Coconut Soup Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 60 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Indian-inspired
- Diet: Low Fat
Description
A hearty and flavorful Curried Red Lentil Coconut Soup that blends the warmth of curry spices with creamy coconut milk, red lentils, and fresh vegetables. This comforting soup is perfect for a nourishing meal and garnished with lime wedges, Greek yogurt, and avocado for an extra touch of freshness and creaminess.
Ingredients
Base Ingredients
- 2 tablespoons coconut oil or extra-virgin olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, finely chopped
- 3 tablespoons finely grated fresh ginger (or ginger paste)
- 1 tablespoon medium curry powder (e.g., Rajah mild Madras)
Liquid Ingredients
- 4 cups low sodium chicken or vegetable broth (more if needed)
- 1 (14.5-ounce) can crushed tomatoes (or crushed fire-roasted tomatoes)
- 1 (13.5-ounce) can coconut milk
Vegetables & Lentils
- 1 cup red lentils
- 3 medium carrots, peeled and diced small (6–7 ounces)
- 12 ounces roasted red peppers, well-drained and diced small
- 1 large russet or yellow potato, peeled and diced small (about 8 ounces)
Seasonings & Garnishes
- ½ cup finely chopped cilantro, divided
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- Lime wedges
- Greek yogurt
- Additional cilantro
- Thinly sliced scallions
- Avocado
Instructions
- Prepare the aromatics: Heat the coconut oil or extra-virgin olive oil in a large pot over medium heat. Add the finely chopped onion and sauté until soft and translucent, about 5-7 minutes. Stir in the minced garlic, grated ginger, and curry powder, cooking for another 1-2 minutes until fragrant.
- Add liquids and lentils: Pour in the chicken or vegetable broth, crushed tomatoes, and coconut milk, stirring to combine. Add the red lentils, diced carrots, roasted red peppers, and diced potato to the pot.
- Simmer the soup: Bring the soup to a gentle boil, then reduce the heat to low and let it simmer for about 25-30 minutes or until the lentils and vegetables are tender, stirring occasionally. Add more broth if the soup becomes too thick during cooking.
- Season the soup: Stir in half of the chopped cilantro, kosher salt, and freshly ground black pepper. Taste and adjust the seasoning as needed.
- Serve with garnishes: Ladle the soup into bowls and garnish with lime wedges, a dollop of Greek yogurt, additional chopped cilantro, thinly sliced scallions, and sliced avocado for added creaminess and flavor.
Notes
- You can substitute the red lentils with yellow lentils if preferred, but cooking times may vary slightly.
- For a vegan version, use vegetable broth and omit Greek yogurt or substitute with a plant-based yogurt.
- If you prefer a smoother texture, blend part or all of the soup after cooking.
- Adjust the curry powder to your heat preference, using mild or spicy blends.
- Adding lime juice just before serving enhances the brightness of the dish.
