Save The first time I made this curry soup, it was snowing outside and I had nothing but a bag of red lentils and a lonely can of coconut milk. My roommate walked in with cold cheeks and immediately asked what smelled so incredible. That soup saved our evening and became the meal we requested whenever winter felt endless.
I served this at a casual dinner party once when a friend mentioned she was vegan. Everyone asked for seconds, and the best part was watching people dip their bread into the bowl, scraping up every last drop. It is the kind of soup that makes people pause their conversations to moan quietly between bites.
Ingredients
- 1 cup dried red lentils, rinsed: Red lentils cook faster than other varieties and break down beautifully, thickening the soup naturally as they simmer
- 1 medium onion, diced: Sweet yellow onions work best here, becoming tender and melting into the curry base
- 2 cloves garlic, minced: Fresh garlic is nonnegotiable for that punch of aromatic warmth
- 1-inch piece fresh ginger, grated: Peel it with a spoon and grate it finely for the most intense flavor without any fibrous strings
- 1 medium carrot, diced: Adds subtle sweetness and texture that holds up during simmering
- 1 red bell pepper, diced: The sweetness balances the heat and makes the final bowl look gorgeous
- 2 cups baby spinach: Stir it in at the very end so it stays vibrant and fresh tasting
- 1 small zucchini, diced (optional): I add this when I have extra vegetables to use, and it soaks up the curry flavor beautifully
- 1 tablespoon vegetable oil: Coconut oil works here too and adds another layer of flavor
- 3 tablespoons red curry paste: Start with less if you are sensitive to heat, then taste and add more
- 1 can (400 ml) coconut milk: Full fat makes the soup luxurious and satisfying
- 4 cups vegetable broth: Use a good quality broth you enjoy drinking on its own
- 1 tablespoon soy sauce or tamari: Adds depth and umami that makes the soup taste complete
- Juice of 1 lime: Fresh lime juice at the end brightens everything and cuts through the richness
- 1 teaspoon ground turmeric: Gives the soup its golden color and adds earthy warmth
- 1/2 teaspoon salt, more to taste: The curry paste and soy sauce already contain salt, so taste first
- Fresh cilantro, chopped: The herbaceous pop on top makes each bowl feel finished and fresh
- Lime wedges: Letting people squeeze their own lime at the table is part of the experience
Instructions
- Build the aromatic base:
- Heat the oil in a large pot over medium heat, add the diced onion, and sauté for about 3 minutes until it starts to turn translucent and softened
- Wake up the garlic and ginger:
- Stir in the minced garlic and grated ginger, cooking for just 1 minute until the smell becomes fragrant but before anything browns
- Bloom the curry paste:
- Add the red curry paste and turmeric, stirring constantly for 1 to 2 minutes to toast the spices and release their oils
- Add the hardy vegetables:
- Toss in the carrot, bell pepper, and zucchini if using, sautéing for 2 to 3 minutes to coat everything in the spice mixture
- Simmer into soup:
- Pour in the lentils, coconut milk, vegetable broth, and soy sauce, bring everything to a boil, then reduce heat and simmer uncovered for 20 to 25 minutes until the lentils are completely tender
- Wilt the greens:
- Stir in the spinach and cook for just 2 minutes until it wilts but still retains some brightness
- Season and brighten:
- Stir in the fresh lime juice, taste, and add salt only if needed
- Finish at the table:
- Ladle into bowls, top generously with chopped cilantro, and serve with extra lime wedges on the side
Save This recipe became my go to when I want to feed people something that feels generous and nourishing without spending all day in the kitchen. There is something about the combination of warming spices and creamy coconut that makes people feel taken care of, like a blanket in a bowl.
Making It Your Own
I have swapped in sweet potatoes for carrots when that was what I had, and the natural sweetness worked perfectly with the curry. Once I added a cup of cubed butternut squash, and it made the soup even more substantial and comforting for a freezing night.
Serving Suggestions
This soup is satisfying on its own, but serving it with warm naan for dipping takes it to another level. A simple cucumber salad with rice vinegar on the side cuts through the richness and refreshes the palate between spoonfuls.
Make Ahead Magic
The soup actually tastes better the next day when the flavors have had time to marry and develop. I make a big batch on Sunday and eat it for lunch all week, finding that the spices become more pronounced and the texture more velvety with each passing day.
- Reheat gently over low heat, stirring in a splash of water or broth if it has thickened too much
- The soup freezes beautifully for up to 3 months, so double the recipe and stash half for later
- Leave the cilantro and lime out until serving if you plan to freeze portions
Save There is something about a steaming bowl of this soup that makes even the most ordinary Tuesday feel like a small occasion. It is simple, it is nourishing, and it somehow always hits exactly the right spot.
Recipe Help & Answers
- → What type of lentils work best here?
Dried red lentils are ideal as they cook quickly and soften well, blending seamlessly with the creamy base.
- → Can I adjust the spice level?
Yes, increase or decrease the amount of red curry paste or add chopped chili or chili flakes for extra heat.
- → What can I substitute for spinach?
Kale or other hearty greens work well if you prefer a different leafy vegetable or want extra texture.
- → Is there a preferred serving suggestion?
Serve this curry alongside steamed jasmine rice or warm naan bread to create a more filling meal.
- → How do I make it soy-free?
Use coconut aminos instead of soy sauce or tamari to avoid soy allergens without compromising flavor.