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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


  • 1 Large Pot


  • 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


  • 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)


1 Serving = 1 cup of soup