Curried Coconut Carrot and Red Lentil Soup

Saturday I hosted a games night and made a soup for my friends. It was well received, so I want to share the modified recipe I used. I was inspired by a recipe for curried coconut carrot soup from The Kitchn but added lentils, substituted in green curry paste and left the soup unblended. It’s vegan, gluten-free and one of the best soups I’ve ever had.

Curried Coconut Carrot and Red Lentil Soup

  • 2 tablespoons coconut oil
  • 1 onion chopped
  • 6 cups carrots chopped
  • 2 cups dried red lentils
  • 3 1/2 cups vegetable stock
  • 1 1/2 cups or 400ml full-fat coconut milk
  • 1 1/2 tablespoons chopped ginger root
  • 1 tablespoon green curry paste
  • 1/2 teaspoon chili flakes
  • Salt and pepper to taste

  1. Heat the coconut oil in a large soup pot and add the onions.
  2. Sweat the onions on medium heat for about 7 minutes.
  3. Add the carrots and cook for another 5 minutes.
  4. Pour in the stock and coconut milk. 
  5. Add the ginger, curry powder, lentils and chili flakes. 
  6. Put a lid on the pot and cook until the carrots are softened and lentils are tender, about 15 or 20 minutes.

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