Red Curry Lentil Soup
This Red Curry Lentil Soup has a cabbage base that is blended until smooth and then combined with coconut milk & cooked lentils.
Ingredients
- 2 tablespoons olive oil
- 1/2 yellow onion diced
- 4 cloves garlic diced
- 1 teaspoon fresh ginger diced
- 1 large carrot diced
- 2 stalks celery diced
- 3 tablespoons red curry paste
- 2 tablespoons tomato paste
- 3 cups broth I used vegan beef broth
- 1/2 head green cabbage chopped
- 1 15-ounce can coconut milk
- 3 tablespoons low sodium soy sauce
- sriracha to taste
- 2 1/2 cups cooked lentils
- 2 handfuls spinach chopped
- 1 lime juiced
- cilantro, fresno peppers, lime wedges for serving
Equipment
Instructions
- Heat the oil in a stock pot over medium heat. Add the onion, garlic, ginger carrot & celery and cook down until the veggies start to get tender (approx. 5 minutes). Stir in the curry paste & tomato paste and cook for another couple minutes. Pour in the broth and add the cabbage. Bring to a boil, lower the heat, partially cover and simmer for 30 minutes.
- Transfer everything to a standing blender and blend until smooth (be sure to cover the opening in the top with a dish towel and allow the steam to escape while blending).
- Pour the soup back into the stock pot over medium heat. Add the coconut milk, soy sauce, sriracha and lentils*. Once heated through, add the spinach and lime juice. Give it a stir and a taste - adjust seasonings as needed.
- Serve hot with the extra toppings.
Video
Notes
*If you plan to use dry lentils, cook them separately before adding them to the soup so that they don't absorb all of the broth.
Calories: 244kcal, Carbohydrates: 23g, Protein: 9g, Fat: 15g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Sodium: 286mg, Potassium: 614mg, Fiber: 8g, Sugar: 5g, Iron: 5mg
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