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Golden Coconut Lentil Soup (Easy & Vegan)

This creamy Golden Lentil Soup is quick and easy to make with healthy vegan ingredients like yellow lentils, ginger, turmeric, curry powder and coconut milk for an incredibly delicious and satisfying meal.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 4 portions
Course: Main Course, Soup
Cuisine: American, Vegan
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon oil for frying
  • 1 onion finely diced
  • 3 garlic cloves chopped
  • 1 small piece of ginger chopped
  • 2 carrots diced
  • 1 tablespoon yellow curry powder
  • 1/2 teaspoon turmeric
  • 1 teaspoon chili powder or paprika powder to taste
  • 1 cup yellow lentils 180g, or red lentils
  • 3 cups vegetable broth 720ml
  • 3/4 cup coconut milk 180g
  • 2 tablespoons tamari or soy sauce 30ml, or coconut aminos if soy-free
  • Salt and pepper to taste

Equipment

  • Large pan or pot
  • Fine-meshed sieve

Method
 

  1. Heat the oil in a large pan or pot and sauté the onion for 2-3 minutes until translucent and lightly browned.
  2. Add the garlic and ginger and sauté for another minute. Next add the carrots and sauté for further 2-3 minutes. Then sprinkle curry powder, turmeric and chili or paprika powder over the veggies, stir, and sauté for a minute.
  3. Put the lentils into a fine-meshed sieve and rinse under running water. Then drain, add to the pan and sauté for 1-2 minutes.
  4. Stir in vegetable broth, coconut milk and tamari and bring to a boil. Then reduce the heat to low and cook, covered, for about 15 minutes until the lentils are tender. If the soup becomes too thick, you can add more vegetable broth or coconut milk.
  5. Season to taste with salt and pepper and add more chili as needed.
  6. Serve the golden lentil soup in bowls and garnish with fresh parsley or cilantro, sesame seeds and a squeeze of fresh lime or lemon juice, if desired. Serve with flatbread, naan bread or rice.

Notes

Instead of carrots, you can use pumpkin or sweet potatoes. Rinse lentils in fine-meshed sieve before cooking. If soup gets too thick, add more vegetable broth or coconut milk. If you want it thicker, dissolve cornstarch in water and stir into curry. Yellow lentils or red lentils work for this recipe.