Coconut Curry Soup

Name: Coconut Curry Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Indian
Ingredients: 2 tablespoons avocado oil (sub: olive oil); 1 cup diced carrots (about 2 large carrots); 1 cup diced celery (about 2 large stalks); 1 large yellow onion, diced (about 1 1/2 – 2 cups); A pinch of red pepper flakes; 2 garlic cloves, minced; 2 teaspoon sea salt, plus more as needed; 2 tablespoons curry powder; 5 cups water; 1 large (5-6 ounces) sweet potato, peeled and cut into 1/2-inch dice (about 2 cups); 1 can (13.5-ounce) unsweetened coconut milk (full-fat version); 1 can (14.5-ounce) fire-roasted diced or crushed tomatoes; 1 cup quick-cooking (20 minutes or less) dry red or green lentils, rinsed and sorted* (sub: 1 can garbanzo beans, drained and rinsed); 3 cups chopped kale, stems removed (sub: spinach); Juice of 1 lime, plus more as needed; For serving: chopped peanuts, fresh cilantro leaves, lime wedges

4.9 /5

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By: Rachel TiemeyerPosted: 3/9/24Updated: 2/19/25

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I’ve made this veggie-rich, Indian-inspired, freezer-friendly, gluten-free, and dairy-free Coconut Curry Soup more times than I can count. This colorful soup is rich and satisfying while being nourishing at the same time. You will LOVE it!

Coconut curry lentil soup in a dutch oven being served with a wooden spoon.

Table of Contents

About the Recipe

About the Flavor: Every flavor you want to happen in your mouth at one time comes together in a spoonful of this Indian-inspired soup–a little spice from curry and red pepper flakes, smokiness from fire-roasted tomatoes, sweetness from sweet potatoes, carrots & onions, citrus from the fresh lime juice, and cool creaminess from the coconut milk.
About the Nutrition: Like our Easy Vegetable Soup and Tomato Bisque, it’s hard to believe a dish this satisfying to the palate is also a nutritional powerhouse. Filled with fiber, protein, and tons of antioxidants, your body will thank you for making this soup! Plus, it’s dairy-free, gluten-free, and vegan so nearly everyone can enjoy it.

Ingredients Needed

Check out all the super-food ingredients you’ll be using in this recipe:

Coconut curry soup ingredients measured out and labeled.

Oil: Avocado oil (sub: olive oil)
Fresh Produce: Carrots, celery, onion, sweet potato, kale, garlic cloves, limes, cilantro (optional for serving)
Seasonings: Red pepper flakes, sea salt, curry powder
Dry Goods: Unsweetened coconut milk (full-fat version), fire-roasted diced or crushed tomatoes, quick-cooking (20 minutes or less) dry red lentils or green lentils

How to Make Coconut Curry Lentil Soup

The keys to building flavor in this soup are sautéing and seasoning the aromatics, toasting the curry powder, letting all the ingredients simmer away for 20 minutes, and then ending with fresh lime juice to brighten all the flavors. Here are the basic steps:

Saute Aromatics

In a large stockpot, heat the oil over medium-high heat until shimmery. Add the carrots, celery, onion, and red pepper flakes. Saute until softened, about 4 minutes.

Sauteed veggies in a dutch oven pot with wooden spoon.

Toast the Garlic & Curry Powder

Add in the garlic, curry, and sea salt, stirring continuously for 30-60 seconds.

Curry and minced garlic added to sauteed veggies in a dutch oven and being stirred with a wooden spoon.

Simmer the Soup

Add 5 cups of water, sweet potato, coconut milk, and tomatoes. Bring to a boil, stir in the lentils, cover with a lid, and reduce to a simmer. Cook until the potatoes and lentils are tender, about 20 minutes, stirring occasionally.

Water, coconut milk, diced sweet potatoes, and fire-roasted diced tomatoes being stirred in to the base for coconut curry soup.

Stir in the Kale

Stir in the chopped kale and cook just until wilted.

Stirring chopped kale into coconut curry soup with a wooden spoon.

Finish with Lime Juice

Remove from the heat and stir in the juice of one lime (about 2 tablespoons). Taste and add more lime juice and salt, as needed.

Squeezing lime juice into coconut curry soup.

Serve

Serve warm with chopped peanuts and cilantro leaves on top and more lime wedges on the side.

Coconut curry soup in a white bowl with chopped peanuts on top and a mouthful lifted out on a spoon.

How to Freeze Coconut Curry Soup

This is one of my favorite soups to make ahead and freeze in small portions for lunches. Here’s how:

Freeze For Later: Fully cook and cool the soup. Freeze in a gallon-sized bag/container or in individual freezer containers (like Mason jars, Souper Cubes, or Pyrex 2-cup containers). Be sure to leave 1 inch of headroom when using the jars.

Prepare From Frozen: Thaw in the refrigerator or using the defrost setting in the microwave. Warm in the microwave or over medium-low heat in a pot on the stove.

Coconut curry soup in Souper Cubes ready for the freezer.

FAQs

Is this Coconut Curry Soup spicy?

The level of spiciness can vary depending on the recipe, how hot the curry mixture is, and personal preference. This particular soup below is mild to medium spice level. To adjust the heat level to your preference, either pull back on the red pepper flakes or add more.

Is this soup vegan?

Yes, our recipe is completely vegan, vegetarian, gluten-free, and dairy-free.

Can I make coconut curry soup ahead of time?

Yes, coconut curry soup can be made ahead of time and stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave before serving.

Can I freeze coconut curry soup?

Yes, I’ve tested this many times, and it does freeze and thaw well. Be sure to completely cool the soup before freezing, seal it very tightly, and thaw before warming for best results.

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Rachel Tiemeyer

As co-founder of Thriving Home, Rachel dreams about creating recipes (literally) and uses her husband, her 3 kids, and even the neighbors as guinea pigs several nights a week. She believes that good food has the power to bring families and friends closer together and continues to wake up excited about her job each day, even after 10+ years!

Coconut Curry Soup

About the Recipe

Ingredients Needed