Vegan Coconut Curry Soup with Lentils recipe

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Ingredients

1 tablespoon olive oil
1 small onion, chopped
1 celery stalk, chopped
1 clove garlic, minced
2 cups vegetable stock
1 small yam, cubed
1 small potato, cubed
½ cup dried lentils
1 tablespoon curry paste
½ teaspoon salt
½ teaspoon ground black pepper
1 (14 ounce) can coconut milk
¼ cup fresh cilantro

Nutrition Info

464.8 calories
carbohydrate: 52.9 g
cholesterol: : -
fat: 25.1 g
fiber: 13.8 g
protein: 11 g
saturatedFat: 19.1 g
servingSize: -
sodium: 543.1 mg
sugar: 2.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oil in a soup pot over medium heat. Add onion, cook until translucent, about 3 minutes. Add celery and garlic, cook for 5 minutes more. Add vegetable stock, yam, potato, lentils, curry paste, salt, and pepper. Bring to a boil. Reduce heat and simmer until potatoes are cooked, 15 to 20 minutes.

  2. Stir coconut milk into the pot with the vegetables. Transfer half of the soup to a large bowl. Blend with a stick blender. Return blended soup to the pot and stir in cilantro.

Recipe Yield

4 servings

Recipe Note

This hearty vegan soup is excellent poured over some basmati rice! Feel free to add extra veggies such as carrots, cauliflower, or peas.

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