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Creamy Coconut Lentil Soup

A steaming white bowl filled with bright orange Creamy Coconut Lentil Soup, sitting on a wooden countertop in sunlight.
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A simple recipe for a rich and smooth lentil soup using coconut milk for creaminess.

Ingredients

Scale
  • 1 tablespoon coconut oil
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground turmeric
  • 1 cup red lentils, rinsed
  • 4 cups vegetable broth
  • 1 (13.5 ounce) can full-fat coconut milk
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper, or to taste
  • 1 tablespoon lime juice

Instructions

  1. Heat the coconut oil in a large pot or Dutch oven over medium heat.
  2. Add the onion, carrots, and celery. Cook until softened, about 5 to 7 minutes.
  3. Stir in the garlic, cumin, and turmeric. Cook for 1 minute until fragrant.
  4. Add the rinsed lentils and vegetable broth to the pot. Bring the mixture to a boil.
  5. Reduce the heat to low, cover, and simmer for 20 minutes, or until the lentils are tender.
  6. Stir in the full-fat coconut milk and grated ginger. Heat through for 5 minutes; do not boil after adding coconut milk.
  7. Remove the pot from the heat. Use an immersion blender to blend the soup until it reaches your desired level of creaminess. Alternatively, carefully transfer batches to a standard blender and return the pureed soup to the pot.
  8. Stir in the salt, pepper, and lime juice. Taste and adjust seasoning if needed.
  9. Serve hot.

Notes

  • For a thicker soup, use less vegetable broth initially.
  • You can substitute brown or green lentils, but you may need to increase the simmering time.
  • Add a pinch of red pepper flakes when sautéing the vegetables for a little heat.

Nutrition

Find it online: https://epicureempire.com/creamy-coconut-lentil-soup-recipe/