Vegan Coconut Curry Lentil Soup

This hearty and healthy Vegan Coconut Curry Lentil Soup is SO easy and loaded with spicy flavor! A perfect gluten, dairy and egg free cozy fall dinner!

Course Dinner

Cuisine American

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings Cups

Calories 158kcal

Author Taylor

Ingredients

1 Tbsp Coconut oil
1 Cup Carrots, sliced
1 Bell pepper, diced
1/2 Cup Onion, diced
1 Tbsp Yellow curry powder
1 Tbsp Fresh garlic, minced
2 tsp Coconut sugar
2 tsp Salt
1/2 Tbsp Fresh ginger, minced
4 Cups Vegetable broth
1 Can Fire roasted diced tomatoes (14oz)
1 Cup Green lentils
2/3 Cup Canned full fat coconut milk
2/3 Cup Cilantro, roughly chopped

Instructions

Heat the coconut oil in a large pot on medium heat. Add in the carrots, pepper and onion and cook until they just begin to soften, about 5 minutes.
Add in the curry powder, garlic, coconut sugar, salt and ginger and cook for 2 minutes. Then, stir in the vegetable broth, tomatoes and lentils. Bring to a boil. Then cover, reduce the heat to low and simmer, leaving the lid slightly ajar, for 25 minutes, or until the lentils and tender.
Transfer 2 cups of the soup into a blender and blend until smooth. Stir into the soup, along with the coconut milk and cilantro.
DEVOUR!

Nutrition