Red Lentil Coconut Soup
A creamy one-pot soup blended partly for texture, with tender red lentils, sweet carrots, tomatoes, ginger, and curry powder enriched with coconut milk.
Prep: 15 min · Cook: 35 min · Yield: 6 · Method: Stovetop
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion
- 3 medium carrots
- 1 tablespoon fresh ginger
- 3 cloves garlic
- 2 teaspoons curry powder
- 1.5 cups red lentils
- 1 can (14.5 ounces) diced tomatoes
- 5 cups vegetable broth
- 1 can (13.5 ounces) full-fat coconut milk
- 1.5 teaspoons kosher salt
- 2 tablespoons lime juice
- 0.25 cup cilantro
Cooking instructions
- Rinse the red lentils in a fine-mesh strainer until the water runs mostly clear. Dice the onion and carrots, and grate the ginger. Mince the garlic. (about 10 min)
- Heat the olive oil in a large pot over medium heat. Add the onion and carrots and cook until the onion is translucent and the carrots begin to soften, about 5 minutes. (about 5 min) — Medium heat
- Stir in the ginger, garlic, and curry powder. Cook until fragrant, about 1 minute. (about 1 min) — Medium heat
- Add the rinsed lentils, diced tomatoes with their juices, vegetable broth, coconut milk, and salt. Stir well and bring to a boil. (about 5 min) — Medium-high heat
- Reduce the heat to low, cover partially, and simmer, stirring occasionally, until the lentils and carrots are completely tender and begin to break down, 20 to 24 minutes. (about 24 min) — Low simmer
- Remove the pot from the heat. Use an immersion blender to blend about one-third of the soup directly in the pot, leaving plenty of lentils and vegetables whole. Alternatively, transfer about 2 cups to a blender, cool briefly, blend carefully, and return it to the pot. (about 3 min)
- Stir in the lime juice. Taste and adjust with more salt or lime juice, then ladle into bowls and garnish with cilantro. (about 2 min)