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Creamy Coconut Lentil Soup with Turmeric and Ginger

A close-up of a bowl filled with vibrant orange Creamy Coconut Lentil Soup, sitting on a white countertop.
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Make a rich, smooth, and flavorful vegan soup using red lentils, coconut milk, ginger, and turmeric. This recipe is simple and satisfying.

Ingredients

Scale
  • 1 tablespoon coconut oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground cumin
  • 1 cup red lentils, rinsed
  • 4 cups vegetable broth
  • 1 (13.5 ounce) can full-fat coconut milk
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper
  • Juice of 1/2 lime (optional)

Instructions

  1. Heat the coconut oil in a large pot or Dutch oven over medium heat.
  2. Add the chopped onion and cook until soft, about 5 minutes.
  3. Add the minced garlic, grated ginger, turmeric, and cumin. Cook for 1 minute until fragrant.
  4. Stir in the rinsed red lentils and vegetable broth. Bring the mixture to a boil.
  5. Reduce the heat to low, cover the pot partially, and simmer for 20 to 25 minutes, or until the lentils are very soft and starting to break down. Stir occasionally to prevent sticking.
  6. Remove the pot from the heat. Stir in the full-fat coconut milk, salt, and pepper.
  7. For a smoother texture, use an immersion blender to blend a portion of the soup until creamy, leaving some texture if desired. Alternatively, blend half the soup in batches in a standard blender and return it to the pot.
  8. Stir in the lime juice, if using. Taste and adjust salt and pepper as needed before serving.

Notes

  • Rinsing the red lentils removes excess starch, which helps prevent the soup from becoming overly gummy.
  • For a richer flavor, you can sauté a diced carrot and celery stalk along with the onion.
  • If you prefer a thinner soup, add up to 1 cup more vegetable broth during the simmering stage.

Nutrition

Find it online: https://magazinemeal.com/creamy-coconut-lentil-soup/