Description
A comforting and flavorful soup featuring red lentils, carrots, and roasted red peppers, enriched with creamy coconut milk and spiced with curry. Perfect as a hearty meal or a nourishing appetizer.
Ingredients
Scale
For the Soup:
- 2 tablespoons coconut oil or extra-virgin olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, finely chopped
- 3 tablespoons finely grated fresh ginger (or ginger paste)
- 1 tablespoon medium curry powder (e.g., Rajah mild Madras)
- 4 cups low sodium chicken or vegetable broth (more if needed)
- 1 (14.5-ounce) can crushed tomatoes (or crushed fire-roasted tomatoes)
- 1 (13.5-ounce) can coconut milk
- 1 cup red lentils
- 3 medium carrots, peeled and diced small (6–7 ounces)
- 12 ounces roasted red peppers, well-drained and diced small
- 1 large russet or yellow potato, peeled and diced small (about 8 ounces)
- ½ cup finely chopped cilantro, divided
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
For Serving (optional):
- Lime wedges
- Greek yogurt
- Additional cilantro
- Thinly sliced scallions
- Avocado
Instructions
- Prepare the Base:
Heat the oil in a medium-large soup pot or Dutch oven over medium heat. Add the chopped onion and cook for 4-5 minutes, or until soft and translucent. - Add Aromatics:
Add the garlic, ginger, and curry powder. Cook, stirring frequently, until fragrant, about 2 minutes. - Build the Soup:
Add the broth, crushed tomatoes, coconut milk, red lentils, diced carrots, roasted red peppers, diced potato, ¼ cup of the chopped cilantro (reserve the remaining ¼ cup), salt, and pepper. Bring to a boil, then reduce heat and let simmer gently (uncovered), stirring occasionally, until the lentils are soft and the vegetables are tender, about 20 minutes. - Finish and Adjust:
Stir in the remaining ¼ cup cilantro. Adjust the consistency by adding more broth if you prefer a thinner soup. - Serve:
Divide the soup among bowls and garnish with fresh herbs, diced avocado, thinly sliced scallions, and/or lime wedges if desired.
Notes
The soup can be made up to 3 days ahead. Let it cool, cover, and chill. Reheat gently on the stovetop, adding more broth if necessary.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: indian
Nutrition
- Serving Size: 1 cup
- Calories: 271 kcal
- Sugar: 6 g
- Sodium: 735 mg
- Fat: 13 g
- Saturated Fat: 11 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 9 g
- Protein: 9 g
- Cholesterol: 0 mg