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!
Prep Time15 minutes mins
Cook Time25 minutes mins
Total Time40 minutes mins
Course: Soup
Cuisine: Indian-inspired
Servings: 6 servings
Calories: 373kcal
- 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.
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