Print

Thai Curry Carrot Lentil Soup

Print Recipe

Warm, creamy, and bursting with Thai-inspired flavor — this Thai Curry Carrot Lentil Soup is the perfect cozy meal to nourish and satisfy. With the bold kick of red curry, the natural sweetness of carrots, and protein-rich lentils, this bowl delivers comfort and nutrition in every spoonful. A must-make for your plant-based lunch or dinner rotation!

Ingredients

Scale

1 tbsp coconut oil or olive oil

1 onion, diced

2 garlic cloves, minced

1 tbsp fresh ginger, grated

2 tbsp red curry paste

1 lb carrots, chopped (about 5–6)

¾ cup red lentils

1 can (13.5 oz) coconut milk

4 cups vegetable broth

Juice of 1 lime

Salt & pepper to taste

Fresh cilantro, chili flakes, or lime wedges for garnish

Instructions

Heat oil in a large pot over medium heat. Sauté onion, garlic, and ginger for 5 minutes.

Stir in red curry paste and cook for 1 minute until fragrant.

Add carrots, lentils, coconut milk, and broth. Bring to a boil, then reduce heat and simmer for 25–30 minutes until carrots and lentils are soft.

Blend soup until smooth using an immersion blender or regular blender.

Stir in lime juice, season with salt & pepper, and serve with your favorite garnish.

Nutrition

Find it online: http://minikitchenmagic.com/thai-curry-carrot-lentil-soup/