Spiced Coconut Red Lentil Soup (Printable Version)
Creamy carrot and red lentil soup simmered in coconut milk with warm spices for a nourishing vegan meal.
# What You'll Need:
→ Vegetables
01 - 1 tablespoon olive oil
02 - 1 large onion, chopped
03 - 3 garlic cloves, minced
04 - 1-inch piece fresh ginger, grated
05 - 4 large carrots, peeled and diced (about 3 cups)
→ Lentils
06 - 1 cup dried red lentils, rinsed
→ Liquids
07 - 4 cups vegetable broth
08 - 1 can (14 ounces) coconut milk
→ Spices
09 - 1 teaspoon ground cumin
10 - 1 teaspoon ground coriander
11 - 1/2 teaspoon turmeric
12 - 1/2 teaspoon smoked paprika
13 - 1/4 teaspoon chili flakes, optional
14 - Salt and black pepper, to taste
→ Garnishes (optional)
15 - Fresh cilantro, chopped
16 - Toasted coconut flakes
17 - Lime wedges
# How To Make:
01 - Heat olive oil in a large soup pot over medium heat. Add onion and cook for 5 minutes until softened.
02 - Stir in garlic and grated ginger. Cook for 1 minute until aromatic.
03 - Add diced carrots to the pot and sauté for another 3 minutes until they begin to soften.
04 - Stir in ground cumin, ground coriander, turmeric, smoked paprika, and chili flakes. Cook for 1 minute, stirring continuously to release the spice flavors.
05 - Add rinsed red lentils, vegetable broth, and coconut milk. Bring mixture to a boil, then reduce heat to low. Cover and simmer for 25 to 30 minutes, until carrots and lentils are very tender.
06 - Using an immersion blender, puree the soup in the pot until completely smooth and creamy. Alternatively, carefully transfer in batches to a countertop blender.
07 - Season with salt and freshly ground black pepper to taste.
08 - Ladle soup into bowls. Garnish with chopped cilantro, toasted coconut flakes, and a squeeze of lime if desired.
# Expert Advice:
01 -
- This soup manages to taste luxurious and comforting without any fancy ingredients or dairy.
- The creamy texture and warm spices lure in even the pickiest eaters in my house every time.
02 -
- Once, I rushed to add the coconut milk too soon and the soup broke—always add it with the broth for best results.
- If you blend while the soup’s still furiously boiling, be ready for a mess—let it cool a notch first and blend in small batches for safety.
03 -
- If your soup feels too thick, splash in a little water or more broth after blending until it’s just how you like it.
- A dash of ground cinnamon or garam masala right at the end wakes up the entire bowl in a subtle, magical way.