Coconut turmeric carrot and lentil soup

Print Recipe

5 from 2 votes

Coconut turmeric carrot and lentil soup

Meet your new favourite winter soup! Easy to make, and oh so yummy, this soup is something you'll be eating on repeat.

Prep Time10

Cook Time30

Total Time40

Course: Main Course, Soup

Cuisine: American

Servings:

Calories: 352kcal

Author: Bailey Franklyn

Ingredients

1 tablespoon olive oil
1 small onion, diced
1 tablespoon ginger, minced
2 cloves garlic, minced
2 tablespoon red curry paste
1 teaspoon turmeric
1 teaspoon curry powder
2 carrots, peeled and diced
1 can (400ml) coconut milk
2 cups water
2 cups vegetable broth
1 cup red lentils
½ cup basmati rice uncooked

Instructions

Add oil to a large pot over medium heat. Add onion and sauté until fragrant and translucent, about 2-3 minutes.
Add ginger and garlic. Cook for 1-2 minutes.
Add red curry paste, curry powder and turmeric. Combine well. It's okay if spices stick to the bottom of the pot.
Add carrots, coconut milk, water and broth. Stir well, and then bring to a boil.
Once it starts boiling, reduce to a simmer and add the lentils and rice. Stir well and cook uncovered until everything is cooked through, about 15-20 minutes.
Season with salt and pepper. If the consistency is thicker than you like, you can add more liquid (water or broth).
Optional: add a cup of fresh or frozen chopped kale or spinach
Garnish with a dollop of plain yogurt or non-dairy yogurt (optional) and some coriander.

Notes

MAKE IT THINNER: this soup is quite thick and chunky (just the way I like soup), but if it's too thick for your liking, you can add more broth, water or coconut milk to thin it a little

OPTIONAL ADD INS: diced potatoes, chopped kale or spinach all work well

HOW TO SERVE: serve with a dollop of plain yogurt and/or some cilantro

FREEZE: this soup freezes and thaws well. Perfect thing to batch cook and freeze during the winter

Nutrition