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 ½ – 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 ½-inch dice (about 2 cups); 1 can (13.5 ounces) unsweetened coconut milk (full-fat version); 1 can (14.5 ounces) fire-roasted diced or crushed tomatoes; 1 cup quick-cooking 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

★★★★★ 4.7 /5

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By: Rachel TiemeyerPosted: 10/24/22Updated: 1/17/23

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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 dutch over with wooden spoon

Table of Contents

About the Recipe

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.

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.

Coconut Curry Lentil Soup in a bowl with a spoon

Ingredients Needed

Check out all the superfood ingredients you’ll be using in this recipe:

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 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 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.

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.

overhead process shot of making Coconut Curry Soup

Stir in the Kale

Stir in the chopped kale and cook just until wilted.

stirring chopped kale into vegetable soup

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 vegetable soup

Serve

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

Coconut Curry Soup in a bowl with 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.

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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!