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Creamy Coconut Lentil Soup

A close-up of a white bowl filled with thick, vibrant orange Creamy Coconut Lentil Soup on a wooden table.
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A simple recipe for a rich and creamy lentil soup using coconut milk for texture and flavor.

Ingredients

Scale
  • 1 tablespoon coconut oil
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon ground turmeric
  • 1 teaspoon curry powder
  • 1/2 teaspoon ground cumin
  • 1 cup red lentils, rinsed
  • 4 cups vegetable broth
  • 1 (13.5 ounce) can full-fat coconut milk
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper, or to taste
  • 1 tablespoon fresh lime juice

Instructions

  1. Heat the coconut oil in a large pot or Dutch oven over medium heat.
  2. Add the onion, carrots, and celery. Cook until softened, about 5 to 7 minutes.
  3. Add the garlic and ginger. Cook for 1 minute until fragrant.
  4. Stir in the turmeric, curry powder, and cumin. Cook for 30 seconds, stirring constantly.
  5. Add the rinsed red lentils and vegetable broth to the pot. Bring the mixture to a boil.
  6. Reduce the heat to low, cover, and simmer for 20 to 25 minutes, or until the lentils are very soft and starting to break down.
  7. Remove the pot from the heat. Stir in the full-fat coconut milk.
  8. Use an immersion blender to blend the soup until it reaches your desired creamy consistency. Alternatively, carefully transfer batches to a standard blender and return the blended soup to the pot.
  9. Stir in the salt, pepper, and lime juice. Taste and adjust seasoning as needed.
  10. Serve hot.

Notes

  • For a thicker soup, simmer uncovered for the last 10 minutes of cooking.
  • Add a pinch of cayenne pepper or a dash of hot sauce for extra heat.
  • This soup is naturally vegan and gluten-free.

Nutrition

Find it online: https://spoonfulsnap.com/creamy-coconut-lentil-soup-recipe/