Curry Potato Lentil Soup
Warm up your table with the comforting and flavorful Curry Potato Lentil Soup, a wholesome one-pot dish that’s bursting with exotic spices and creamy coconut undertones. This hearty soup combines tender red lentils, chunky potatoes, and aromatic curry spices like turmeric, cumin, and curry powder, creating a soul-soothing blend that’s both nutritious and satisfying. A splash of rich, full-fat coconut milk adds a velvety touch, while fresh cilantro and a squeeze of lime juice brighten each bowl. Perfect for busy weeknights, this 50-minute recipe is vegan, gluten-free, and sure to become a family favorite. Serve it hot with crusty bread or a side of naan for a complete, comforting meal.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon ginger, minced
- 1.5 tablespoons curry powder
- 1 teaspoon ground cumin
- 0.5 teaspoons ground turmeric
- 2 medium potatoes, peeled and diced
- 1 cup red lentils, rinsed
- 6 cups vegetable broth
- 1 cup canned coconut milk (full-fat)
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh cilantro, chopped (for garnish)
- 4 lime wedges (for serving)
Instructions
Heat the olive oil in a large soup pot over medium heat.
Add the chopped onion and sauté for 4-5 minutes, stirring occasionally, until softened and translucent.
Stir in the minced garlic and ginger, cooking for 1-2 minutes until fragrant.
Add the curry powder, ground cumin, and ground turmeric to the pot. Stir continuously for 1 minute to toast the spices and release their aroma.
Add the diced potatoes, red lentils, and vegetable broth to the pot. Stir to combine all the ingredients.
Bring the soup to a boil, then reduce the heat to low and let it simmer for 20 minutes, or until the lentils are tender and the potatoes are fork-tender.
Stir in the coconut milk, salt, and black pepper. Simmer for an additional 5 minutes to heat through and blend the flavors.
Taste the soup and adjust the seasoning with more salt or pepper if needed.
Ladle the soup into bowls and garnish with chopped fresh cilantro.
Serve hot with a squeeze of lime juice from the lime wedges for an extra burst of freshness.
Nutrition Facts
Calories |
1966 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.8 g | 128% | |
| Saturated Fat | 57.5 g | 288% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8843 mg | 384% | |
| Total Carbohydrate | 234.0 g | 85% | |
| Dietary Fiber | 46.7 g | 167% | |
| Total Sugars | 39.9 g | ||
| Protein | 56.1 g | 112% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 405 mg | 31% | |
| Iron | 33.4 mg | 186% | |
| Potassium | 5976 mg | 127% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
