Red Lentil Coconut Curry Soup

I have a soup muse. My Uncle Jim, aka The Most Interesting Man in the World, was a fan of Chuck Todd’s “White House Soup of the Day” segment on The Daily Rundown. If one of the soups intrigued my uncle, he’d call me up and ask if I had a recipe.  We started with Carrot Dill Soup and Gazapacho over the summer but I was saving this rich, creamy bowl of  Red Lentil Coconut comfort for cozy Fall weather. It’s officially sweater weather here in the PNW, so bust out the soup pots and fire up the burners!

Red Lentil Coconut Curry Soup
Prep time
Cook time
Total time
Quick cooking red lentils make this soup perfect for healthy weeknight meals. You get big, rich flavors but it's super easy to whip up.
Serves: 4
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon ginger, minced
  • 2 small carrots, chopped
  • 1 cup red lentils, rinsed and drained
  • 1 15oz. can fire roasted diced tomatoes
  • 1 cup coconut milk
  • 2 cups vegetable broth
  • 1 tablespoon ghost curry powder (more to taste)
  • 2 tablespoons Sriracha sauce
  • 1 teaspoon coconut oil
  • salt & pepper
  1. Heat coconut oil in a large pot over med-high heat
  2. Add onions, ginger and garlic, sauté for 1 minute
  3. Add carrots, season with salt & pepper
  4. Add curry powder, stir until fragrant.
  5. Add vegetable broth, stir and scrape any brown bits off the bottom of the pot
  6. Add red lentils. Cover pot and cook on medium heat for 10 minutes
  7. Add diced tomatoes,Sriracha and coconut milk, mix well.
  8. Cover and cook for 20 minutes on medium heat
  9. Taste the soup and adjust seasonings
  10. Blend half of the soup mixture until smooth, return to pot and mix well.
  11. Garnish with chopped cilantro


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  1. Cobi
    I was lucky enough to get a taste and it is absolutely delish, can’t wait to make some.

  2. Just made this. Yummy.

  3. Made this tonight….wonderful!

    • Aloha Nicole, So glad you enjoyed! Is it cool enough in your neck of the woods to eat soup? It’s getting pretty darn chilly here in the PNW,brrrr 🙂

  4. Couldn’t even wait for the soup to finish before I thanked you for such a delicious recipe. I just had a few samples and the flavors are incredible. If I can stop sampling long enough to let the carrots soften a bit more and then get it into the blender, then I’m certain the final soup will be an even bigger hit.

    I’m two for two on the Vegan Soups group effort. Michelle’s ginger carrot soup is pretty awesome too. Thanks to you and your vegan buddies, Maryland’s cool fall season is all warm and cozy in my kitchen.

    Thanks Cobi!

    • Aloha Lisa! I’m thrilled to hear that you enjoyed our Soup-er playlist 🙂 We just got 8 inches of snow so I’m hunkered down with a bowl of my potato leek soup now. Recipe coming soon 😉 I’ll let Michelle know that you gave her recipe a try!

  5. Apapeony Peony says:

    I havent tried it yet, but I definitely will later

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