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Creamy Coconut Lentil Soup with Ginger and Turmeric

A close-up, top-down view of thick, vibrant orange Creamy Coconut Lentil Soup swirled inside a white mug.
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Make a rich, smooth, and flavorful soup using red lentils, coconut milk, fresh ginger, and turmeric. This recipe is simple and makes a hearty vegan meal.

Ingredients

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

Instructions

  1. Heat the coconut oil in a large pot or Dutch oven over medium heat.
  2. Add the chopped onion and cook until soft, about 5 minutes.
  3. Add the minced garlic, grated ginger, turmeric, and cumin. Cook for 1 minute until fragrant.
  4. Stir in the rinsed red lentils and vegetable broth. Bring the mixture to a boil.
  5. Reduce the heat to low, cover the pot partially, and simmer for 15 to 20 minutes, or until the lentils are very soft. Stir occasionally to prevent sticking.
  6. 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 soup to the pot.
  7. Stir in the full-fat coconut milk, salt, and pepper. Heat gently for 2 minutes, but do not boil.
  8. Stir in the fresh lime juice just before serving.

Notes

  • For an extra smooth texture, strain the soup after blending.
  • If you prefer a thicker soup, use slightly less vegetable broth initially.
  • Garnish with fresh cilantro or a drizzle of chili oil if desired.

Nutrition

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