Spiced Lentil and Vegetable Coconut Curry Soup
Experience a vibrant fusion of flavors with this Indian-inspired Spiced Lentil and Vegetable Coconut Curry Soup. Packed with nutritious red lentils, an array of fresh vegetables, and infused with aromatic spices, this hearty soup is both comforting and satisfying. The creamy coconut milk and sweet tomatoes create a beautifully balanced broth that warms the soul. Perfect for a family dinner or a potluck gathering, this recipe was crafted with love for my friends who couldn't get enough of it!
12
Servings
250
Calories
26
Ingredients
Ingredients
coconut oil
2 tablespoons (melted)
garlic cloves
6 (minced)
onion
1 (diced)
carrots
3 (sliced)
celery ribs
3 (sliced)
cauliflower
1 head (chopped into small pieces)
potato
1 (diced into 1/2 inch cubes)
kale
1 bunch (chopped into small pieces)
curry powder
2 tablespoons
garam masala
1 tablespoon
cumin
2 teaspoons
turmeric
1 teaspoon
coriander
1 teaspoon
chili powder, hot
2 teaspoons
red lentils
3 cups (rinsed)
water
8 cups
vegetable bouillon
3 tablespoons
tomato paste
3 tablespoons
diced tomato
1
coconut milk
16 ounces (1 can)
granulated garlic
1 tablespoon
granulated onion
1 tablespoon
celery powder
1 tablespoon
salt
1 tablespoon
pepper
1/2 teaspoon
lime or lemon wedges
(to garnish)
Instructions
1
In a large heavy-bottomed soup pot, heat the coconut oil over medium heat until it’s hot enough for a drop of water to sizzle when added, but take care not to let the oil smoke.
2
Add the minced garlic and sauté for about 1 minute or until fragrant, stirring frequently to prevent burning.
3
Add the diced onion and sauté for 5 minutes until it begins to soften.
4
Next, add the sliced carrots and celery to the pot, sautéing for an additional 5 minutes, stirring often.
5
Stir in the chopped cauliflower, diced potato, and kale; continue to sauté for another 5 minutes, maintaining the lid on the pot in between stirring.
6
Incorporate the spices - curry powder, garam masala, cumin, turmeric, coriander, and chili powder. Stir well to combine and let the mixture sauté for a few additional minutes to develop the flavors.
7
Add in the rinsed red lentils, followed by the water, vegetable bouillon, tomato paste, diced tomatoes, coconut milk, granulated garlic, granulated onion, celery powder, salt, and pepper. Mix everything thoroughly.
8
Bring the mixture to a boil over high heat, then reduce the heat to medium-low and partially cover the pot.
9
Allow the soup to simmer for about 25 minutes, stirring occasionally. Taste the lentils after this time; they should be soft and tender. If the soup's flavor is lacking, feel free to add extra bouillon or spices as needed.
10
Serve hot, garnished with lime or lemon wedges for a bright finish.
Nutrition Information
5g
Fat
45g
Carbs
10g
Protein
10g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for Spiced Lentil and Vegetable Coconut Curry Soup.
Is this soup suitable for vegans?
Yes, this recipe is vegan-friendly.
Is the Spiced Lentil and Vegetable Coconut Curry Soup gluten-free?
Yes, the soup is gluten-free.
How many servings does this recipe make?
This recipe yields 12 servings.
What is the calorie count per serving?
Each serving contains 250 calories.
How much protein is in each serving of the soup?
There are 10g of protein per serving.
What type of lentils are used in this recipe?
Red lentils are used for this soup.
How long should the soup simmer?
The soup should simmer for about 25 minutes until the lentils are soft.
What type of oil is recommended for sautéing the vegetables?
Coconut oil is recommended for this recipe.
Which vegetables are included in this curry soup?
The soup includes onion, carrots, celery, cauliflower, potato, and kale.
What specific spices are used to flavor the soup?
The spices used are curry powder, garam masala, cumin, turmeric, coriander, and hot chili powder.
What can be used to garnish the soup before serving?
Lime or lemon wedges are used as a garnish for a bright finish.
How much water is needed for the broth?
The recipe requires 8 cups of water.
Does this recipe use coconut milk?
Yes, it uses 16 ounces (one can) of coconut milk.
How should the cauliflower be prepared?
The cauliflower should be chopped into small pieces.
What size should the potato be diced?
The potato should be diced into 1/2 inch cubes.
When do I add the garlic during the cooking process?
Add the minced garlic after the oil is hot and sauté for 1 minute before adding onions.
What should I do if the flavor of the soup is too mild after simmering?
You can add extra vegetable bouillon or additional spices as needed to adjust the taste.
What tomato products are included in the ingredients?
The recipe uses both tomato paste and one diced tomato.
How much fiber is in one serving of this soup?
Each serving contains 10g of fiber.
What is the total fat content per serving?
The fat content is 5g per serving.
How many carbohydrates are in each serving?
There are 45g of carbohydrates per serving.
Should the red lentils be rinsed before cooking?
Yes, the red lentils should be rinsed before they are added to the pot.
What is the first step of the preparation?
The first step is heating coconut oil in a large heavy-bottomed soup pot.
How long should the onion be sautéed?
The onion should be sautéed for 5 minutes until it begins to soften.
What kind of pot is best for making this soup?
A large heavy-bottomed soup pot is ideal for this recipe.
Is this recipe suitable for a potluck gathering?
Yes, it is described as a great recipe for potlucks and family dinners.
What quantities of salt and pepper are used?
The recipe calls for 1 tablespoon of salt and 1/2 teaspoon of pepper.
What style of cuisine inspired this soup?
This soup is inspired by Indian cuisine.
How can I tell if the lentils are fully cooked?
The lentils should be tested after simmering; they are done when they are soft and tender.