Coconut Curry Lentil Soup
This one-pot Coconut Curry Lentil Soup is a quick and easy meal made with everyday ingredients. You’ll find lentils, sweet potatoes, cauliflower, and warm curry seasonings in every bite!
Servings: 6 servings
Calories: 373kcal
Ingredients
- 1 tablespoon olive oil
- 1 medium sweet onion, diced
- 4 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 2 tablespoons curry powder
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 7 cups vegetable broth
- 13.5 ounce can full fat coconut milk
- 1 cup red lentils, uncooked
- 4 cups cauliflower florets about 1 head
- 2 medium sweet potatoes, peeled and diced
- 4 cups baby spinach, sliced into ribbons
- 1 teaspoon salt, or to taste
- chopped fresh cilantro, for serving
Instructions
- In a large soup pot, heat the oil over medium heat and add the diced onion. Saute for 3-4 minutes, until the onions are translucent.
- Stir in the garlic, ginger and spices and saute for 1 more minute.
- Add the vegetable broth, coconut milk, lentils, cauliflower and sweet potatoes. Bring to a boil and then lower the heat and simmer for 20-25 minutes, uncovered. The lentils should thicken and the sweet potatoes should be tender.
- Stir in the fresh spinach and cook until wilted. Add salt to taste and serve with fresh bread and chopped fresh cilantro, if desired.
Notes
- Leave out the coconut milk for a lower fat soup, if desired. Or use cashew cream instead.
Nutrition
Serving: 1serving | Calories: 373kcal | Carbohydrates: 47g | Protein: 13g | Fat: 17g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1575mg | Potassium: 1077mg | Fiber: 15g | Sugar: 8g | Vitamin A: 13183IU | Vitamin C: 44mg | Calcium: 111mg | Iron: 7mg