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!
This Coconut Curry Lentil Soup is the ultimate comfort food. Filled with red lentils, cauliflower, sweet potatoes, spinach, and warming curry spices, it’s guaranteed to warm you up on a chilly day! Plus, it’s thick, creamy, and serves up a good dose of plant-based protein.
Why you’ll love this recipe
- It’s packed with protein and fiber. The lentils, cauliflower, sweet potatoes, and spinach in every bowl pack in plant-based protein and fiber, making it a stick-to-your-bones kind of vegan soup.
- Everyday budget-friendly ingredients. Red lentils are an excellent inexpensive protein source that come with a long shelf-life. The rest of the ingredients in this recipe are simple, easy to find, and may already be in your kitchen!
- It’s just plain delicious. A blend of aromatic vegetables and warm spices you’d normally find in a hearty vegan curry fill this soup with rich, warming flavors and mild spiciness. It’s adult and kid-approved!
Ingredients needed (with substitutions)
- Olive oil – You can saute the aromatics in water or vegetable broth for an oil free version.
- Onion – A diced and sauteed sweet onion starts this soup with a delicious savory baseline of flavor.
- Garlic – Fresh cloves are non-negotiable!
- Ginger – Fresh ginger is best but pre-minced ginger will also work. If all you have is powdered ginger at home, only use 1 teaspoon.
- Curry powder – It just wouldn’t be coconut curry soup without the curry powder! Just like in my Easy Vegan Curry, this aromatic and warming spice helps set this soup apart from other recipes. It’s warm, comforting, and so vibrant.
- Vegetable broth
- Coconut milk – Canned full-fat coconut milk gives the soup a luxurious and comforting consistency. You can use cashew, oat, or soy milk but the soup won’t be quite as rich.
- Red lentils – I like using red lentils because they cook quickly and take on a soft and creamy texture. You can use brown or green lentils if needed but it will change the texture quite a bit.
- Cauliflower florets – Either chop a head of cauliflower yourself or save time by buying pre-chopped cauliflower florets or frozen cauliflower. No need to thaw the frozen cauliflower, either – just dump it right into the pot!
- Sweet potatoes – Or any type of potato you like. Make sure to dice them into small, evenly-sized cubes to help them cook evenly.
- Baby spinach – You can use fresh or frozen spinach here or swap the spinach for kale.
- Fresh cilantro – For garnish. Feel free to use chopped parsley or chives if you don’t like cilantro.
How to make coconut curry lentil soup
Find the complete recipe with measurements in the recipe card below.
Saute the onions in a large oiled soup pot over medium heat. Stir in the garlic, ginger, and ground spices, and cook for 1 more minute. Your kitchen should smell amazing at this point!
Next, add the vegetable broth, coconut milk, lentils, cauliflower, and sweet potatoes.
Bring the mixture up to a boil, then lower the heat to a simmer. Let the soup cook uncovered until the lentils thicken and the sweet potatoes are tender.
Finish by stirring in the spinach and cook until the leaves wilt. Taste, and add more salt or seasonings as needed.
Ladle the soup into bowls with cilantro on top and fresh bread on the side. Enjoy!
For a finishing touch, top every bowl with chopped cashews, pepitas, thinly sliced purple cabbage, green onions, or pickled red onions. A dollop of vegan raita or vegan sour cream will add a refreshing cooling element to each bite.
Curry lentil soup is a very flexible recipe that you can easily make your own. Here are some ideas for inspiration:
- Add more vegetables – Instead of (or in addition to) cauliflower, add more sweet potatoes or try other veggies, like asparagus, bell peppers, butternut squash, carrots, pumpkin, white potatoes, or eggplant.
- Make it spicy – Turn up the heat with sriracha, cayenne pepper, or red pepper flakes. Feel free to saute a diced jalapeno or serrano pepper with the onions, too.
- Puree the soup – Once it’s finished cooking, use an immersion blender or regular blender to puree a portion of the soup (depending on how much texture or creaminess you like).
- Or thin it out – Is it thicker than what you’d prefer? Stir in more vegetable stock until it reaches your desired consistency.
Frequently asked questions
No. Red lentils cook quickly, so there’s no need to soak them beforehand. To prep, simply rinse under cool running water and remove any small pieces of debris.
Yes. Saute the aromatics and spices on the stove, then transfer them and the rest of the ingredients (except the spinach) to a slow cooker. Cook on Low for 8 to 10 hours or on High for 4 to 6 hours. Stir in the spinach in the last 15 minutes of cooking, add more salt as needed, then serve.
For sure! Use Saute mode to saute the aromatics and spices in the oiled pot. Next, add the rest of the ingredients (except the spinach) and place the lid on top. Cook on High Pressure for 6 minutes.
Manually release the pressure, then stir in the spinach. Season the soup with more salt as needed, then serve.
Storing and freezing
Keep any leftover curry lentil soup in an airtight container and store it in the fridge for 2 to 3 days or in the freezer for 2 to 3 months.
Want more easy one-pot recipes?
Coconut Curry Lentil Soup
- 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
- 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.
- Leave out the coconut milk for a lower fat soup, if desired. Or use cashew cream instead.