This coconut-curry soup is very flavorful, simple and healthy.

This soup will not only bring an exotic twist to a cold winter day, but it might also help boost your immune system thanks to the benefit of the curry powder. This recipe makes a lot of soup so it will last you for a while. You can keep it up to 5 days in the refrigerator in an airtight container or you can freeze it for up to 1 month. Let me know what you think of it in the comment box below. You can also tag me (@vic.r_c. ) on Instagram.

Thanks and Enjoy!

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Coconut-Curry Soup

Course Dinner, Lunch

Cuisine Dairy Free, Gluten Free, Vegan

Diet Gluten Free, Vegan, Vegetarian

Keyword Soup

Prep Time 10 minutes

Cook Time 40 minutes

Servings 8 Cups

Calories 230kcal

Equipment

• 1 Large Pot

Ingredients

• 540 mL Lentils (1 can)
• 4 cups Vegetable Broth
• 400 mL Coconut Milk (1 Can)
• 3 Parsips Peeled and cubed (can substitute with carrots)
• 1 Red Onion Finely chopped
• 2 Garlic Cloves Minced
• 1 Red Thai Pepper Or you can use pepper flakes to taste
• 1 Cinnamon stick
• 2 Bay Leaves
• ½ cup Chopped Cilantro Optional
• 1 tbsp Yellow Curry Powder
• 2 tbsp Coconut Oil
• Salt and Pepper To taste

Instructions

• In a large pot, melt coconut oil over medium heat.
• Add parsnips (or carrots), onion, garlic, ginger and cook for 1 minute, stirring constantly so it does not burn.
• Add in the lentils and the red chili pepper (leave seeds for spicier taste/ remove seeds for milder taste). Cook for another 30 seconds.
• Add the vegetable broth, the coconut milk and the remaining spices/herbs. Stir and bring to a boil over medium heat.
• Once boiling, reduce heat to low and let the soup simmer for 30 minutes, stirring occasionally.
• Serve hot with additional cilantro (optional)

Notes

1 Serving = 1 cup of soup