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  • Megan

coconut curry vegetable lentil soup

Updated: May 27, 2023



In this soup:

coconut oil

red onion

garlic

ginger

salt

curry powder

red lentils

carrots

broccoli

yellow potatoes

vegetable broth

water

coconut milk


Goodness. I made and shot this recipe in February, the thick of soup season. Shortly afterward we found a house and all life outside of mortgage loan applications and moving companies and packing and plumbers ceased to exist.


Two bits of good news. 1) We're finally at a place where I can spend a Saturday morning editing a soup video instead of researching outdoor drainage solutions or schooling myself on the anatomy of a chimney; and 2) Though we've reached the end of April, it still feels like soup season here in Minnesota (OK, this is actually pretty bummer news for many, but on the bright side here's some soup), so posting this recipe now isn't completely out of order.


This post is also an homage to my former kitchen, for this is the last video I shot in it, and I miss it dearly. The black and white checkered floor, the sunlight, the butcher block countertops, the cavernous pantry. We had our kitchen bar set high at the start of our house search, but after thirty houses and six failed offers, we knew it was time to lower our expectations. For the record, we're learning to love our new kitchen space; it's doing its very best for us. More on that later, I'm sure.


For now, make yourself some soup. I'm calling it a springtime soup, both for its light green hue and its ability to warm and nourish those of us in the fickle throes of a Minnesota spring (i.e. the blustery homestretch of winter).


coconut curry lentil vegetable soup

*The first five steps of this recipe happen fast if you're chopping and cooking at the same time, so don't do that! I recommend having your onion, garlic, ginger, and vegetables all chopped and ready before you start heating the oil. Then you'll be in leisure soup city, baby.


1. Heat 2 tbsp coconut oil in a large pot over medium heat. Throw in half of a red onion, diced, and cook until the onion starts to soften.

2. Stir in a pinch of salt, 2 cloves minced garlic, and 1 tbsp grated fresh ginger. Cook for 30 seconds before stirring in 2 tbsp curry powder.

3. Pour in 1/2 cup red lentils and stir for 15 seconds.

4. Add to the pot 2 or 3 chopped carrots, 1 bunch of chopped broccoli, and 4 or 5 chopped small yellow potatoes.

5. Pour in 2 cups vegetable broth and 2 cups water. Throw in a couple big pinches of salt and stir.

6. Cover the pot and bring the soup to a boil. Then turn the heat to low and partially uncover the pot to bring the soup to a simmer.

7. Let the soup simmer for about 15 minutes. Test a potato to see if it's tender, and test a spoonful of the broth for flavor. Season with more salt as needed.

8. When you're happy with the soup, turn off the heat and stir in a can of coconut milk. If you'd like, serve your soup with a dollop of plain yogurt.







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