Vegan Coconut Curry Soup with Lentils

Vegan Coconut Curry Soup with Lentils

by Arron Jenkins 2 years ago
4 (1)
30 minutes
464.8 kcal
52.9 g carbs
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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. 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. 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