Coconut Curry Soup

Spring-time may not remind you of soup recipes, but this bright + cheery soup is great anytime of the year! Lentils are one of my all time favourite foods. They’re super easy to cook, nutritious + inexpensive — perfect for us college girls! The soup is great as-is because lentils are an excellent source of plant based protein, but feel free to spice it up — try serving it over quinoa, with chicken, or with added greens!


2 tbsp Coconut Oil

1 large Sweet Onion, chopped

4 cloves of Garlic, chopped

1 ½ tbsp Ginger, grated

1 1/2 tbsp Yellow Curry Powder

½ tsp Cayenne Pepper

5 ½ cups Veggie Broth [or you can replace some of the broth with coconut water]

1 ½ cups of Green Lentils

1 can of Coconut Milk [save a few teaspoons for garnish]

Salt + Pepper to taste

1 bunch of Cilantro, chopped



#1] In a large stock pot, combine the coconut oil + onion. Sauté until soft + golden, approx. 10 minutes. Once the onion is soft — add in the garlic + ginger + cayenne + curry powder, stir + simmer another 2 minutes.

#2] Add in the veggie broth + lentils; simmer while covered until the lentils are tender. The time will depend on the type of lentils you used [mine were perfectly done in 25 minutes].

#3] When the lentils are tender, remove from the heat. Add in coconut milk + salt//pepper to taste. You can eat the soup as is, or you can puree it in a blender if you want a smooth texture!

#4] Garnish the soup with cilantro + a spoonful of coconut milk + eat up!

*The leftover soup will freeze + refrigerate great! If the leftovers thicken up in the fridge, add a splash of coconut milk to thin as you reheat the soup.



+ Teresa [@tasandoval], OSU CHAARG

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