Description
A creamy, comforting Thai-inspired red lentil soup with coconut milk, warming spices, and bright lime—vegan, dairy-free, and perfect for cozy nights in.
Ingredients
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1 tbsp coconut or olive oil
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1 medium onion, diced
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3 cloves garlic, minced
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1 tbsp fresh ginger, grated
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2 tbsp red curry paste (vegan)
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2 medium carrots, peeled and diced
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1 cup red lentils, rinsed
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1 can (13.5 oz) full-fat coconut milk
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4 cups vegetable broth
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Juice of 1 lime
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Salt, to taste
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Fresh cilantro, for garnish
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Chili oil (optional), for serving
Instructions
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In a large pot, heat oil over medium heat. Sauté onion until translucent.
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Add garlic and ginger; cook 1 minute until fragrant.
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Stir in red curry paste and cook 1–2 minutes.
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Add carrots and lentils, stir to coat.
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Pour in coconut milk and broth; bring to a boil.
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Reduce heat and simmer uncovered for 20–25 minutes, stirring occasionally.
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Add lime juice and salt to taste.
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Serve hot, topped with cilantro and chili oil if desired.
Notes
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For extra creaminess, blend half the soup.
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Store in fridge up to 5 days or freeze up to 3 months.
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Add tofu or chickpeas for extra protein.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Cuisine: Thai-Inspired Vegan
Nutrition
- Calories: ~325 per serving