Vegan Coconut Curry Soup with Lentils
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Description
This hearty vegan soup is excellent poured over some basmati rice! Feel free to add extra veggies such as carrots, cauliflower, or peas.
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
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.
Nutrition Facts
serving: 4 servings
calories: 464.8 kcal
carbohydrates: 52.9 g
protein: 11 g
saturated fat: 19.1 g
sodium: 543.1 mg
fiber: 13.8 g
sugar: 2.7 g