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Coconut Curry Soup
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!
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
*Be sure the lentils package says the cook time is 20 minutes or less.
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Instructions
Make It Now:
(Tip: Make sure to have all the veggies chopped and ready to go.)
- 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. Add in the garlic, curry, and sea salt, stirring continuously for 30-60 seconds.
- Add 5 cups of water, sweet potato, coconut milk (shake it up before opening), 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. (Don’t overcook it.)
- Stir in the chopped kale and cook just until wilted. 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.
- Serve warm with chopped peanuts and cilantro leaves on top and more lime wedges on the side.
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.
Notes/Tips
- Instant Pot Version: Saute the carrots, celery, onion, and red pepper flakes in hot oil. Add in the garlic, curry, and sea salt for last 30-60 seconds. Turn off the Saute function. Stir in the water, sweet potato, coconut milk, tomatoes, and lentils. Lock and seal the lid. Cook at high pressure for 7 minutes and use a quick release of the pressure when it’s done. Stir in the kale (it will wilt in the hot soup in 2-3 minutes) and juice of one lime. Add more lime juice and salt to taste.
- Recipe inspiration is from a soup in one of my favorite cookbooks, Run Fast, Eat Slow.
Find it online: https://thrivinghomeblog.com/coconut-curry-soup/