Curry Lentil Soup

This vibrant curry lentil soup is ultra cozy and healthy! It’s a hearty plant based recipe that’s filling enough for lunch or dinner. Are you a soup lover? Alex and I had a curry lentil soup at a restaurant lately, and after one bite I knew we had to make it at home. Here’s our take on it, and I must say: it’s one of our very favorite soup recipes to date. (With over 50 vegetarian and vegan soup recipes on our website, that’s saying something!) It’s full of hearty red lentils and root vegetables, and the broth is swirled with red curry paste and coconut milk. With all the texture and flavor going on, it feels rich and luxurious. But at the same time it’s a healthy, plant based meal! What’s in this curry lentil soup? This curry lentil soup is almost a stew, and it’s vibrant orange-red color is perfect for cozy afternoons or chilly evenings. It’s chock full of veggies and good for you ingredients, and the perfect example of a whole food plant based (WFBP) recipe gone right. Here’s the magic sauce that makes this recipe tick: Onion, potato, carrots, and…parsnips (optional). The root veggies in […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This vibrant curry lentil soup is ultra cozy and healthy! It’s a hearty plant based recipe that’s filling enough for lunch or dinner.

Curry Lentil Soup

Are you a soup lover? Alex and I had a curry lentil soup at a restaurant lately, and after one bite I knew we had to make it at home. Here’s our take on it, and I must say: it’s one of our very favorite soup recipes to date. (With over 50 vegetarian and vegan soup recipes on our website, that’s saying something!) It’s full of hearty red lentils and root vegetables, and the broth is swirled with red curry paste and coconut milk. With all the texture and flavor going on, it feels rich and luxurious. But at the same time it’s a healthy, plant based meal!

Curry lentil soup

What’s in this curry lentil soup?

This curry lentil soup is almost a stew, and it’s vibrant orange-red color is perfect for cozy afternoons or chilly evenings. It’s chock full of veggies and good for you ingredients, and the perfect example of a whole food plant based (WFBP) recipe gone right. Here’s the magic sauce that makes this recipe tick:

  • Onion, potato, carrots, and…parsnips (optional). The root veggies in this soup are your standard hitters, with one unique element thrown in: parsnips! They’re uniquely sweet and earthy. But they’re not a flavor deal breaker: sub in an extra carrot if you can’t find them.
  • Garlic and ginger. Aromatics garlic and fresh ginger perfectly flavor the body of the soup.
  • Kale. Why not throw in some leafy greens? They add both color and nutrients.
  • Red lentils. Red lentils cook quickly, making the simmer time on this soup just 10 minutes.
  • Thai curry paste & coconut milk: To bring in the curry element, jarred curry paste brings big flavor, and coconut milk adds creamy body. (See the Curry Paste section below.)
Curry lentil soup

Tips for cutting the veggies: small dice!

The vegetables in this curry lentil soup are a little different than other soups for one reason: they’re chopped into very small squares. Remember that restaurant soup I mentioned up top? Alex and I loved the texture of the veggies being smaller than the standard dice. Here you’ll chop the onion, carrot, potato and parsnip into 1/4-inch cubes.

This method of chopping takes a little longer than a traditional dice, since more precision is required. But it’s worth it! Here’s a photo so you can see the approximate size.

Chopped veggies for soup

The flavor maker: Thai curry paste

The secret to the flavor in this curry lentil soup? Thai red curry paste! This is a jarred paste that combines flavors you’ll find in a Thai curry: garlic, lemongrass, ginger and more. Is Thai curry paste spicy? Actually, it really depends on the brand. So, you’ll have to taste it and add curry paste to taste. The brand we love is very mild, so it doesn’t add heat to this curry lentil soup.

Where to buy Thai curry paste? You can usually find it in the grocery in the international foods aisle. It keeps for months in the refrigerator and you can use it in lots more recipes, like our. Our favorite brand of Thai curry paste is Thai Kitchen, and it’s not very spicy. If you can’t find it at your grocery, you can buy it online: Thai Kitchen red curry paste | Amazon.

Lentil vegetable soup

Are there time savers?

It takes about 40 minutes to make this curry lentil soup. This is about the average time to make a soup, but here are a few time saver ideas:

  • Prep the soup with a spouse, partner, friend, etc. The longest prep time is the chopping: so you could save 10 minutes by adding a second person. That makes it a 30 minute meal!
  • Chop the veggies the night before (keep potatoes in water). You can chop the veggies in advance: this makes it a 20 minute meal! Refrigerate them until making the soup. Potatoes can brown when exposed to air, so keep the peeled and chopped potatoes in a separate container covered with 1 inch of cold water. They’ll keep this way overnight.
Curry lentil soup

Make it a meal! Ways to serve curry lentil soup

This curry lentil soup makes for a tasty, healthy plant based meal. It’s a great intro meal for people who are wary of plant based eating! Here are a few things we’d suggest serving alongside:

This curry lentil soup recipe is…

Vegetarian, vegan, plant-based, dairy-free, and gluten-free.

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Curry Lentil Soup

Curry Lentil Soup (Vibrant & Healthy!)


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  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 6

Description

This vibrant curry lentil soup is ultra cozy and healthy! It’s a hearty plant based recipe that’s filling enough for lunch or dinner.


Ingredients

  • 1 medium yellow onion
  • 1 russet potato
  • 2 large carrots
  • 2 parsnips (or substitute 1 carrot)
  • 2 garlic cloves
  • 1 teaspoon minced or grated ginger
  • 3 large kale leaves (1 cup loose, finely chopped)
  • 1/4 cup olive oil
  • 1 1/2 cups red lentils
  • 28-ounce can crushed fire roasted tomatoes
  • 1 quart vegetable broth
  • 1 cup water
  • 1 teaspoon kosher salt
  • 2 to 3 tablespoons red curry paste*
  • 1/2 cup coconut milk
  • Fresh cilantro, for garnish

Instructions

  1. Cut each of these vegetables into small, 1/4-inch cubes (see the photo above for approximate size). Dice the onion, and chop the potato, carrot, and parsnips.
  2. Mince the garlic. Peel and mince or grate the ginger. Finely chop the kale.
  3. Add the olive oil to a large pan and heat over medium heat. Add the onion, potatoes, carrots and parsnips and saute for 5 to 6 minutes, stirring frequently. Add the garlic and ginger and saute for 30 seconds.
  4. Add the lentils, kale, tomatoes, broth, water, and kosher salt. Bring to a simmer. Simmer for about 10 minutes until the lentils and veggies are tender.
  5. Stir in the curry paste (to taste)* and the coconut milk. Serve warm, garnished with torn cilantro leaves. Leftovers store well and taste even better.

Notes

*The spice level in Thai curry pastes can vary. Taste and add additional curry paste to your liking. The brand we like (Thai Kitchen) is very mild; we used 3 tablespoons of it and it didn’t add heat to the soup. Others can vary, so just add a bit, taste the soup, and add more to taste.

  • Category: Soup
  • Method: Stovetop
  • Cuisine: Vegan

Keywords: Curry Lentil Soup

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Cozy Curried Butternut Squash Soup

This easy curried butternut squash soup recipe is just perfect, creamy and seasoned with ginger and curry paste. Your search for the best squash soup is over! Why make butternut squash soup when you can make curried butternut squash soup? Yes, the Thai flavors of coconut, ginger and curry are the perfect match to this lightly sweet orange squash. Before Alex and I learned to cook, I remember some friends invited us over for a cozy fall meal and made a soup like this one. I was floored that soup could taste this good. It’s silky, creamy, and warming from the inside out. It’s one of our favorite butternut squash recipes of the season (except this butternut squash risotto). Got an Instant Pot? Also try Easy Instant Pot Butternut Squash Soup Is it easy? Are there time savers? Yes, we’d call this an easy curried butternut squash soup. BUT, this is with the strong caveat: peeling and chopping a butternut squash is not really easy. In fact, we’d call it a bit of a pain! However, Alex has helped me to realize that there is value in the chopping process. He turns on music and jams while he cuts: he […]

A Couple Cooks – Healthy, Whole Food, Vegetarian Recipes

This easy curried butternut squash soup recipe is just perfect, creamy and seasoned with ginger and curry paste. Your search for the best squash soup is over!

Curried butternut squash soup

Why make butternut squash soup when you can make curried butternut squash soup? Yes, the Thai flavors of coconut, ginger and curry are the perfect match to this lightly sweet orange squash. Before Alex and I learned to cook, I remember some friends invited us over for a cozy fall meal and made a soup like this one. I was floored that soup could taste this good. It’s silky, creamy, and warming from the inside out. It’s one of our favorite butternut squash recipes of the season (except this butternut squash risotto).

Got an Instant Pot? Also try Easy Instant Pot Butternut Squash Soup

Curried butternut squash soup

Is it easy? Are there time savers?

Yes, we’d call this an easy curried butternut squash soup. BUT, this is with the strong caveat: peeling and chopping a butternut squash is not really easy. In fact, we’d call it a bit of a pain! However, Alex has helped me to realize that there is value in the chopping process. He turns on music and jams while he cuts: he says he finds it soothing! I’ve started to try to channel that sort of zen in my chopping: and I’ve actually started to enjoy it too. That said: chopping a butternut squash can be a little tricky: see the section below for all our secrets.

Time saver: If you’d rather shortcut wrangling the season’s most popular squash, you can shortcut it! Simply use frozen cubed butternut squash: it’s available at most mainstream groceries in the frozen aisle.

Butternut squash

How to cut butternut squash, the easy(ish) way

Alex and I stayed away from butternut squash for years because it takes too long to peel! (And sweet potatoes taste pretty much the same…right?) But now, we’re armed with our favorite method for peeling and chopping squash! Since the easiest way to show how to cut butternut squash is to actually show you, we made you a video (below).

Tip: One of our favorite tips for peeling a butternut squash: use a squash peeler! It’s serrated, which makes it easier than a normal peeler. Here’s the serrated vegetable peeler we use.

How to make curried butternut squash soup: the basic steps

Once you’ve got the butternut squash under control, the rest of this recipe is a breeze! Here are a few notes and tips about this curried butternut squash soup:

  • Chop: First, chop all of the ingredients: the squash, and then onion, ginger, and carrots. In the recipe below, we’ve linked to all our knife skills to help you navigate the prep.
  • Boil: Saute the onion in olive oil for about 5 minutes. Then you’ll add the veggies and broth and boil for about 10 to 15 minutes until it’s all tender.
  • Blend: The final step is to blend everything with chickpeas, coconut milk and red curry paste. The chickpeas add body to the soup and make it more filling by adding plant based protein: it’s one of our favorite tricks!
Easy Curried Butternut Squash Soup

The secret ingredient: Thai curry paste

The secret to the flavor in this creamy curried butternut squash soup? Thai red curry paste! Thai curry paste is a jarred paste that combines flavors you’ll find in Thai curry: garlic, lemongrass, ginger and more. Grab a jar from the store in the international foods aisle, and it keeps for months in the refrigerator. Some Thai curry pastes are spicy and some don’t have too much heat.

Our favorite brand of Thai curry paste is Thai Kitchen, and it doesn’t add much heat to the overall dish. If you can’t find it at your local grocery, here’s a link to Thai Kitchen red curry paste on Amazon.

Do I need an immersion blender?

Alex and I used our immersion blender for this soup. Do you need one? Not necessarily. An immersion blender is also called a “stick blender” or hand blender. It’s useful for making pureed soups and sauces. Instead of transferring hot soup to a blender and then back, you can just place the stick blender right into the pot! The downside? It can be messy, leaving little orange splatters all over your kitchen! You can easily use a normal blender as well.

If you’re looking for one, here’s the immersion blender we use! Immersion blender on Amazon.

Curried butternut squash soup

Sides to serve with curried butternut squash soup

That’s all you need to know about the method: now let’s talk about serving it! This curried butternut squash soup is tasty and hearty, and because of the blended chickpeas and coconut milk it’s more filling than most blended soups. Because it has plant-based protein, you won’t need to add as much to it to make it a meal as something like our Instant Pot butternut squash soup.

Here are some ideas for how to serve with this curried butternut squash soup:

  1. Top with crispy chickpeas.
  2. Serve with toast spread with goat cheese.
  3. With pita pizzas: try our Thai curry naan pizza.
  4. Use it as an appetizer for Spring Roll Noodle Bowl or Spaghetti Squash Pad Thai.
  5. Homemade croutons and roasted salted pepitas.
  6. As a lunch, homemade crackers and slices of smoked gouda.
  7. Grilled cheese! Try our spinach artichoke grilled cheese.
  8. With beet salad with balsamic dressing. Or beet and apple salad.
  9. With vegan cornbread slathered with almond butter.
  10. With a hearty grain salad, like farro with mushrooms.

This recipe is…

Vegetarian, gluten-free, plant-based, dairy-free, and vegan.

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Easy Curried Butternut Squash Soup

Cozy Curried Butternut Squash Soup


1 Star2 Stars3 Stars4 Stars5 Stars (13 votes, average: 4.69 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4

Description

This easy curried butternut squash soup recipe is perfect, creamy and seasoned with ginger and curry paste. Your search for the best squash soup is over!


Ingredients

  • 1 medium yellow onion
  • 1 tablespoon finely grated ginger
  • 4 medium carrots (1 cup chopped)
  • 1 medium butternut squash (4 cups chopped)*
  • 1 tablespoon olive oil
  • 1 quart vegetable broth
  • 15-ounce can chickpeas
  • 1 cup full fat coconut milk, plus more to garnish
  • 2 tablespoons red curry paste
  • 3/4 teaspoon kosher salt
  • Cilantro, for the garnish

Instructions

  1. Dice the onion. Mince the ginger. Peel and chop the carrots. Dice the butternut squash.
  2. In a medium stockpot or Dutch oven, heat the olive oil over medium heat. Add the onion and sauté until translucent, about 5 to 7 minutes. Add the ginger, carrots, squash, vegetable broth and kosher salt and bring to a boil. Lower to a simmer and cook until carrots are tender, about 10 to 15 minutes.
  3. When the carrots are soft, add the chickpeas, coconut milk, and red curry paste, and carefully blend with an immersion blender (or in a blender) until the smooth. Taste and adjust seasonings as desired.
  4. Serve with chopped cilantro, lime wedges, and extra coconut milk if desired.

Notes

*As a time saver, substitute frozen cubed butternut squash.

  • Category: Soup
  • Method: Stovetop
  • Cuisine: Thai Inspired

Keywords: Curried Butternut Squash Soup

A Couple Cooks - Healthy, Whole Food, Vegetarian Recipes