Vegan Coconut Curry Soup with Lentils

A hearty vegan coconut curry soup is made with onion, garlic, yam, potato, and lentils plus curry paste, coconut milk, and fresh cilantro.

• Preparation Time: 30 mins
• Cooking Time: 30 mins
• Total Time: 60 mins
• Calories: 465 Calories

Ingredients

• ½ teaspoon salt
• ½ teaspoon ground black pepper
• 1 (14 ounce) can coconut milk
• 1 clove garlic, minced
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cups vegetable stock
• 1 tablespoon curry paste
• ¼ cup fresh cilantro
• 1 celery stalk, chopped
• 1 small potato, cubed
• 1 small yam, cubed
• ½ cup dried lentils

Recipe Instructions

Step 1

Heat oil in a soup pot over medium heat. Add onion; cook until translucent, about 3 minutes. Add celery and garlic; cook for 5 minutes more. Add vegetable stock, yam, potato, lentils, curry paste, salt, and pepper. Bring to a boil. Reduce heat and simmer until potatoes are cooked, 15 to 20 minutes.

Step 2

Stir coconut milk into the pot with the vegetables. Transfer half of the soup to a large bowl. Blend with a stick blender. Return blended soup to the pot and stir in cilantro.