1-Pot Golden Curry Lentil Soup

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An overhead shot of golden curried lentil soup with a ladle and curry powder on the side.

It’s about that time of year for soup and lots of it. I’ve had a variation of this recipe in mind for quite some time now (it actually came to me while I was lying in savasana in yoga class – go figure), so I’m happy it now lives on the blog.

Friends, let’s make soup!

An overhead angle of the spices, vegetables, and ingredients required for golden curry lentil soup

This soup comes together in 1 pot in 30 minutes! Easy peasy.

We start by sautéing garlic, shallot, ginger, and serrano pepper until tender. Then add carrots, which are the primary vegetable in this soup. However, you can also sub other seasonal vegetables, such as sweet potatoes, parsnips, or even pumpkin. Something hearty is preferred.

An overhead shot of sautéed carrots, shallot, ginger, garlic, and serrano pepper

Next comes vegetable broth and a little coconut milk for flavor and creaminess, along with the lentils for plenty of plant-based protein and fiber. I love the flavor of our DIY Curry Powder, but you can use store-bought (or a similar blend of spices) as well. Coconut aminos adds a little more body and depth.

Once the lentils are tender, it’s time to dig in!

An overhead shot of golden curried lentil soup with carrots, coconut milk, and curry powder

We hope you LOVE this soup! It’s:

Creamy
Nourishing
Satisfying
Subtly spiced
Versatile
Comforting
& Extremely delicious

This would make the perfect dish when you need something nourishing and delicious on the table fast. It’s tasty on its own, but it would also pair well with things like our Curried Quinoa Chickpea Burgers, Spicy Mango Chutney, and Savory Abundance Kale Salad!

For more nourishing soups, check out our 1-Pot Vegan Minestrone, Sweet Potato Black Bean Chili, Fire-Roasted Tomato & Mung Bean Soup, Romesco Soup with Smashed Chickpeas, and 1-Pot Everyday Lentil Soup.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

An overhead shot of two bowls of golden curried lentil soup with hands holding one bowl and taking a scoop

1-Pot Golden Curry Lentil Soup

1-pot goodness in the form of curried lentil soup! Rich with flavor, fiber, and protein and incredibly comforting. The perfect 30-minute healthy meal or side!
Author Minimalist Baker
Print
Using a spoon to grab a bite of our delicious 1-pot Golden Curried Lentil Soup
4.95 from 199 votes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 (Bowls)
Course Entree, Side
Cuisine Gluten-Free, Indian-Inspired, Vegan
Freezer Friendly 1 month
Does it keep? 5 Days

Ingredients

SOUP

  • 1/4 cup water (or sub half the amount in oil)
  • 1/4 cup thinly sliced shallot (or onion)
  • 3 cloves garlic, minced
  • 1 Tbsp ginger, minced
  • 1 small serrano pepper (seeds removed, minced)
  • 2 cups thinly sliced carrots (or sub other sturdy seasonal vegetable)
  • 1 healthy pinch sea salt
  • 3 cups Vegetable Broth (or store-bought – we like Imagine brand)
  • 3/4 cup light coconut milk
  • 1 cup uncooked rinsed red or golden lentils (if using green or brown lentils, adjust cooking time as needed)
  • 2 Tbsp coconut aminos
  • 1 Tbsp Curry Powder* (or store-bought)

FOR SERVING (optional)

  • Fresh lemon or lime juice
  • Cilantro
  • Coconut cream

Instructions

  • Heat a large rimmed skillet or pot over medium heat. Once hot, add water (or oil) and shallot. Sauté for 3 minutes, stirring frequently, until softened and slightly browned.
  • Add garlic, ginger, and serrano pepper and sauté for another 2-3 minutes. Then add carrots and a pinch of salt and stir. Cook for 1-2 minutes more, stirring occasionally. 
  • Add vegetable broth and coconut milk and increase heat to medium high. Bring to a low boil. Then add lentils and stir. Once the mixture comes back to a low bubble, reduce heat to low or until you achieve a gentle simmer.
  • Add coconut aminos and curry powder and stir once more. Simmer the soup uncovered, stirring occasionally, for 12-16 minutes or until the carrots and lentils are tender (red lentils cook pretty quickly, so if you’re using other lentils, adjust cook time as needed). If the mixture becomes too thick, you can add more coconut milk or vegetable broth as needed. (We added a bit more of each to thin.)
  • Taste and adjust flavor as needed, adding more salt or coconut aminos for saltiness / depth of flavor or more curry powder for intense curry flavor.
  • Divide between serving bowls and garnish with fresh cilantro and lemon juice or a little fresh coconut milk or cream (optional). Store cooled leftovers in the refrigerator up to 5 days or in the freezer up to 1 month. Reheat on the stovetop until hot, adding more vegetable broth to thin as needed. 

Video

Notes

*Nutrition information is a rough estimate calculated without optional ingredients.
*
Curry powder is not a common ingredient used in traditional Indian cooking, but rather an invention of the British to evoke the flavors of Indian cuisine. The term “curry” in Indian cooking refers to a sauce or gravy served with vegetables or meat. (source)

Nutrition (1 of 4 servings)

Serving: 1 serving Calories: 268 Carbohydrates: 45.2 g Protein: 9 g Fat: 4.4 g Saturated Fat: 2.9 g Sodium: 307 mg Potassium: 592 mg Fiber: 13.5 g Sugar: 7.7 g

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  1. Melinda Kant says

    This recipe has become a staple in my diet. I love how versatile it is. I have used bell peppers, zucchini, cauliflower for the veggies and a jalapeno instead of a serrano pepper. Sometimes I add chicken and make the soup a little thicker, and serve with rice. So yummy.

  2. Michalina says

    I used green lentils instead and it still turned out amazing! Also, used a bit less carrots and swapped the serrano pepper for a regular red bell. All the flavors work together really well and it was so quick and easy to make! Definitely recommend:)

  3. Kaitlyn says

    Made this tonight! I added a cup of water and I felt the soup needed 25 minutes to cook for the carrots and lentils to be tender. Great recipe! Thank you!

  4. @onemom_onemeal says

    Made this for my family of 5. Ages 20 months to 40 years old and everyone gave it 5 stars. We add chopped carrots or sweet potatoes as a bonus for extra veggies for kids. They gobble them up because of the coconut and maple sweetness. Been making this recipe for a couple of years and it’s great for colder months! xx

  5. Kat says

    This is my go-to recipe for days when I need to support my digestive fire and to feel some warm comfort. I’ve made this at least a dozen or more times (to the point I know the recipe by heart) and will keep coming back because it’s THAT good!

  6. Jordan Rhea says

    So delicious! I had all the ingredients in my kitchen, even leftover broth (I love your broth recipe so much). We tried it last night along with the gluten free naan recipe. Both were so simple and quick to make! I was surprised at how tasty the naan turned out. Although, I don’t why – everything I’ve tried from Minimalist Baker has been a winner!

  7. Em says

    My tummy ,mouth & heart are happy and I’m thankful to be the only lentil eater in the family!! This will be a staple along with your aloo tikki. Once again you did not disappoint.
    Used green lentils with great success!!

  8. Jen says

    For one of the first times, I had every single ingredient and didn’t have to substitute! This was absolutely delicious for a late summer/early fall lunch that filled me up and made my house smell amazing. Next time, I might add some other hearty vegetables but … nah, it is perfection without substitutions.

  9. Lelis says

    Sooo tasty! Full of flavor and the spice was just right! I made the Spicy Mango Chutney and couldn’t wait for it to cool down. Easy to follow directions and I appreciate the substitutes. Looking forward to trying out more recipes!

  10. Christine Benjamin says

    I’ve made this so many times. It’s comfort food and my son and I love it.
    It’s nice and filling and I add a simple green salad to go with it.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, yay! We’re so glad you both enjoy it, Christine! Thanks so much for the lovely review!

  11. Tanya says

    Great recipe! Added some garam masala and ground cilantro.
    Very filling on its own,for me . Perfect for days I don’t want to cook.

  12. Kalie says

    Made this tonight with sweet potatoes and carrots, and used 3/4 of a Serrano pepper. Was delicious! Will eat the left overs over rice. Next time will add the whole serrano and some peas or kale for some green!

  13. Catherine says

    This was the MOST delicious recipe, and has become one of my top soups to make! I enjoy a thick soup, and so this was beautiful pureed :-) I didn’t have any coconut aminos but substituted some light soy sauce instead, and some leftover whey protein from making yogurt in place of the water! Delicious. Thank you so much for the recipe!

  14. Christine says

    I made this and my family loved it! The combination of coconut, curry and lentils is a winner at our house. I didn’t have coconut aminos so I substituted a small amount of soy sauce and it worked out well. I served the thickened leftovers with rice – delicious!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you and your family enjoyed it, Christine! Thanks so much for sharing!

  15. Rachel says

    Really enjoyed this! I made it last week and then just made it again tonight so I could use up the other half of my can of coconut milk! I used light coconut milk, which worked just fine. I didn’t have coconut aminos, and I added celery, which worked well. Just a delicious, easy, warming soup!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review and for sharing your modifications, Rachel!

  16. Sabrina Choinière says

    I love this recipe! It was my first time cooking with red lentils and it turns out amazing. Quick and delicious dinner! I like to puree one or two cups of the almost ready soup so it thickned and eat it with homemade naan.

  17. Elyssa Himmer says

    So good we made it twice this week! My whole family loved it, including my toddlers! The second time we added chickpeas and kale. Both times we topped it with lemon, cilantro and avocado. Sooo good!

  18. Lindsey says

    My family has never had anything curry before and we devoured this! We added some rice to tone down the spiciness which created a perfect balance! Thanks for the awesome recipe!! Will for sure be making again :)

  19. Anissa says

    I made this recipe multiple times and everyone in my family loves it! I usually add extra random vegetables I have on hand, and serve it with bread for a complete meal. Fun story; I ate this once when I was sick, and since then I really dislike it. Very weird, since the first time I ate it I just loved it and I didn’t change the recipe after that. Still, everyone else in my family approves so I hope that my taste will go back to normal soon!

  20. Kristina says

    We absolutely love this recipe, making this on a regular basis! Sometimes we add additional potatoes or other veggies.

  21. Lynn says

    I LOVED this recipe. Always looking for more ways to eat lentils and this soup was so easy, healthy (zero oil) and amazingly delicious. I didn’t have many carrots so did carrots and chopped up sweet potato. Worked perfectly. Amazed at how golden and delicious it was at the end. Will definitely have this one on regular rotation.

  22. Cat says

    Love your recipes in general,
    My friend Jess turned me on to your site and I have been grateful since. This was no exception, I did however add the spices in the pan just after the onions had been sweated down and before the pepper, garlic, ginger etc.. it opened up the flavors a bit more. Overall super yummy Thank you for your continuingly wonderful recipes.

  23. Katherine says

    This was delicious and so easy to make with ingredients that I always have on hand. I used a whole jalapeño instead of the serrano, and it was spicy and warm and nurturing. Thank you for all of your quick, nutrient-rich recipes!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, thanks so much for your kind words and lovely review, Katherine! We’re so glad you enjoyed it! xo

  24. Heather Barney says

    So delicious! I will definitely be making this again. I used brown lentils, and it didn’t turn out as creamy as Dana’s looks, but was oh so good. I served mine over jasmine rice with the coconut milk drizzle. My kids (3 & 5) ate it happily as well!

  25. Sarah Drake says

    DELICIOUS!!
    I made this for my husband and he said it’s his favorite recipe!
    Only modification I made was the Serrano pepper which I just subbed about 4 healthy shakes of cayenne pepper.
    We used brown lentils so it takes longer to cook and kind of turns into a stew but it’s so good!
    As a thicker dish, it would work well over rice.

    It has so much flavor. Please make this!! ♥️

  26. Laura S says

    I just made this for lunches for the week. I used mung dahl because that is what I had in hand. It turned out so flavorful, creamy and filling. Your recipes have made my transition to a plant-based diet so much more enjoyable! I love your blog, and THIS IS A MUST-TRY!

  27. Amanda says

    Love this!!! It is now in my soup rotation list.

    My edits based on my cupboard: used dehydrated onion and garlic and ginger powder. Sub’ed in sweet potatoes. We don’t peel carrots or potatoes, so that was a fun texture which I like. I used Better Than Bullion veg stock. Also, I used yellow thai curry paste with curry powder and turmeric. Used all 2.25 c of the red lentils and the whole can of coconut milk.

    I forgot the coconut aminos, which was a bummer.
    I added a small spoonful of Greek Yogurt to my bowl of soup, not that it needed creaminess, but I wanted to eat it RIGHT NOW, so it cooled it down. =)

    I also made this in the instant pot, which I love for all my soups. So, I made water adjustments.

  28. Karla dos Santos Allen says

    The best vegan dish I’ve ever made! I didn’t use ginger or serrano pepper because of the kids, but it turned out very good, with a deep umami flavor. We ate it with brown rice, and it was a pleasant combination. Even my 4 year-old liked it!

  29. Betsy says

    I’m crazy about these lentils. I substituted a small can of diced chiles for the serrano, sweet potatoes for the carrots and added fresh spinach when serving. Making it the second time right now and plan to use a jalapeño in place of the serrano and keep the sweet potatoes instead of the carrots. Thanks for the great recipe!

  30. Aren says

    Delicious and satisfying vegan lentil soup! I added a little bit of chopped kale for contrasting color and extra vitamins.

  31. Linda Farnsworth says

    Made this tonight! LOVE, LOVE!! I used low sodium soy sauce instead of the aminos, the whole can of full-fat coconut milk, and a teaspoon of sugar. (I love sweet yellow curry!). Served over jasmine rice.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Linda. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  32. Elodie L says

    This is scrumptious! Delicious and filling and such a gorgeous shade of yellow! Can’t wait to have do it again!

  33. Kim says

    I have always wanted to make Lentil soup but couldn’t choose which one to make. So I chose this one just because it wasn’t complicate. Oh boy did I make the right choice. I did use Full Fat Coconut Milk because that’s what I had on hand. It’s bold and Flavorful! I did add more vegetables stock at the end just to make it less thick. I’ll cook up some shrimp tonight and add it. Thanks for the delicious flavor, this is defently being added to the rotation.

  34. Dina says

    This was a delicious, hearty, healthy soup! My husband loved it! The soup was a fantastic warm-up on a cold evening. We served it over a little chopped baby kale. Cilantro and lime with it are great accompaniments. I used the curry powder recipe imbedded in the soup recipe. I didn’t have any fresh ginger, so had to use powder, also added diced sweet potato. Was yummy and quick to make. Thank you for this flavorful dinner!

  35. April says

    This is excellent! Super easy and quick too. I didn’t have any ginger so had to leave it out. It was still amazing!!! Thanks.

  36. Lauren says

    I am in love with this soup. It’s so flavorful and rich! I added some chopped pumpkin along with the carrots, and used full-fat coconut milk instead of light — yummmmm. I’m on my second batch.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Lauren. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Alex, we think that will give it a different flavor profile, but it might work. Let us know fi you give it a try!

  37. Kristin says

    I really loved this hearty soup. I used onion and seeded jalapeno because that’s what I had and put in extra ginger. I used homemade vegetable stock (also a Minimalist Baker recipe). We served it over baby spinach and baby kale with a squeeze of lime and some fresh cilantro. The hot soup wilted the greens nicely. Mine wasn’t quite as creamy as your picture – likely because I didn’t have coconut cream for a topping. This was absolutely delicious, especially as leftovers…thank you for another GREAT recipe!

  38. Julia Spencer says

    It’s not often that I find a recipe that I don’t want to change/tweak at all after first trying it. But, this soup is PERFECT exactly as is!!
    Especially good on a cold winter day, there is a perfectly pleasant after-warmth without being spicey.
    Super easy.
    I’ve made it twice now for two different groups of people and it was a BIG hit both times.

  39. Jessie says

    This is the best lentil soup I’ve ever made, which is Very Serious because my own lentil soup is, dare I say, already amazing. I used a little less than a cup of coconut milk, left out the salt and aminos (my broth is already super salty) and used garam masala. Added frozen spinach and lemon juice and served it over brown rice with Dana’s vegan parmesan and avocado – super simple, easy to alter as needed, rich and satisfying!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it! And we love your modifications! Thanks so much for sharing, Jessie!

  40. Ellie says

    This was soo crazy good!! I bought one small green Thai chili because there were no Serrano peppers available at my grocery store and as a girl who loves spicy, it gave an amazing amount of spice (de-seeded of course!). I also loved that this recipe didn’t use too much coconut milk given all of the saturated fat it has. Served it with some chopped kale ? Thanks Dana!!

  41. Hayley says

    This was delicious and so quick. I used soy sauce (2 teaspoons total) instead of coconut aminos & added kale. I like the idea of adding sweet potato – might do that next time too. This will for sure be a repeat!

  42. Emily says

    I make this recipe about once a month when the weather gets chilly, usually without Serrano pep because I don’t have on hand, and with a small onion instead of shallot- no such thing as too much onion. I also added celery for the first time today with the carrots and it’s still great! It’s a delicious go-to to winter dish. I love it!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Emily. We are so glad you enjoy this recipe! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  43. Liz says

    Super yummy! used Tamari instead of coconut aminos and a different, non-spicy pepper (I got kids!). And forgot to put the carrots in at the right moment. Still came out AWESOME. Thanks Dana :)

  44. Laura says

    So so so so good. I added cauliflower and some extra peppers, but otherwise followed the recipe exactly. It’s good the first day, but leftovers are even better! Been serving over steamed broccoli with rosemary toast – delish!

  45. Jenny says

    So. Freaking. Good. I am super broke but had everything to make this (with a few substitutions). I used frozen mirepoix instead of shallots. I used low sodium tamari instead of coconut aminos, and I added about half a bag of frozen chopped collard greens, just because I had them. I love that it’s a pantry meal, low cost and yet so cozy, nourishing, and filling.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Very creative, Jenny! Thanks so much for the lovely review and for sharing your modifications. Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  46. Michelle N Watson says

    Hello! How much is one serving? A cup? A cup and a half?

    If I only have ground Ginger (like a powder) instead of freshly grated Ginger how much should I put in the soup? The same amount or would it be too strong?

    Also any ideas on how to make this soup a little more spicy? Would adding a 1/4 teaspoon of cayenne pepper be too much?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      If subbing ground ginger use half the amount as fresh. For more spice, cayenne should be nice! Start with 1/8th tsp and work your way up from there! As for serving size, it’s roughly 3/4-1 cup.

  47. Angela says

    I have probably made this at least 10 times and every time I am amazed how easy and delicious it is. It tastes even better the next day for leftovers with a splash of cold coconut milk on top! Every time I bring it into work, someone comments on how amazing it smells and asks for the recipe!! This website has truly expanded my meals and variety! I absolutely love it! Thank you!!

  48. Aly says

    Does anyone have a suggestion of what to serve this with? I am planning to make it for a movie night and want to offer something in addition to soup. Thanks!

  49. Gris says

    I made this recipe tonight and wow, so simple and easy but delicious! I will definitely be making this again many times in the future.

  50. Jessica Hashman says

    I made this without oil. with onions instead of shallots, and unsweetened almond milk instead of coconut milk. It was delicious. I put it on top of kale and quinoa. The pepper gives it the perfect amount of heat. Co-worker exclaimed how amazing it smelled when I warmed it up in the microwave.

  51. Liliya says

    Amazing recipe! I turned it into Insta Pot version. After sautéing, I just dropped all the ingredients in the pot and did high pressure for 2 min with quick release.

  52. Kayla says

    A M A Z I N G !!!!! Definitely my new favorite soup! I followed the directions for the most part. These are the modifications I made:

    Used a whole can of full fat coconut milk.
    1 cup carrots & 1 cup sweet potato.
    Added Lacinato Kale & frozen cauliflower.
    Topped with crispy chickpeas, I seasoned the chickpeas with oil, lime juice, sea salt, cayenne, and curry powder.

    This is a forever keep recipe!! So good!

  53. Sara Montague says

    Wow , this was satisfying in every way ! Love the ginger, serrano and curry combo. I used one cup of sliced carrots and then a bag of the frozen california blend cauliflower/broccoli/carrots and then stirred in some spinach at the end. I also added a bit of turmeric and black pepper … The modifications I made are not necessary by any means because this soup is amazing as is! – just added some green colors ;)

  54. Jess says

    Hi there! I made a recipe by you that was very similar to this dish a while back, and it was delicious! But now I can’t find it again. I remember that it had carrots in it and called for Israeli couscous. But when I search israeli couscous on your site, it doesn’t pull it up. It was an orange or yellow color curry type dish. Sorry that’s so vague… Any idea what it was?

  55. Dana says

    The best lentil soup recipe I have ever found. Flavourful, nourishing, and easy to make. I couldn’t find a serrano pepper so I substituted a jalepeno which turned out great.

  56. Rebecca says

    Made this for the second week in a row! Stirred in chopped Kale and served over roasted cauliflower this time. YUM!

  57. Kathleen says

    This is one of my favorite soups to make. This is a “go-to” soup recipe for me. I almost always have everything I need on hand and so this is the soup I make when it’s one of those days when I don’t have a plan for dinner and I need to make something quick and easy and I don’t want to stop at the store. We usually eat it with a loaf of sourdough bread. I make it completely according to the recipe, but omit the peppers because I am cooking for three young boys as well and 1 of them loves the heat but the other two don’t! I always hope/assume there will be leftovers for the next day, but sadly that is rarely happening. It’s time to start doubling my batch!
    Love this soup.

  58. Megan says

    Ok, WOW! This was amazing! It’s great as-is, but I’ve also added canned tomatoes, chopped spinach, and a little turmeric and it was fantastic that way too.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Rebecca. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  59. Natalie says

    I love this recipe and have made it a bunch of times now. I have doubled it, still comes out great. I have varied the heat with different Chile’s and curry powder mix. I have also made it with butternut squash instead of carrots. Also delicious, but I personally prefer the texture of carrot slices. Most of the ingredients are ones I usually have on hand, so easy to make when I don’t have time to go out to the store. So flavorful and satisfying, definitely one of my very favorites.

  60. Erin says

    Made this last night, then my son and I argued for 30 minutes who was going to “marry” this curry and then I had to make a second batch because there wasn’t enough left. Then I dreamt about it. It was seriously that amazing. Then this morning I gave some to my coworker who is a native of India because she’s always bringing me amazing food to try and she loved it! I can’t thank you enough. This is the most amazing recipe.

  61. Laura says

    Delish!!! Another MB winner :) I doubled the lentils and used a whole can of coconut milk. Doubled the curry powder then served it on rice with green beans on the side. So as a main meal!!! Leftovers for days xx

  62. Twila says

    I made this yesterday for supper. It was so simple- it was ingredients I had on hand and it was quick. Even my 14-year old son LOVED it! This is definitely one I will make again.

  63. Leslie Ewing says

    I have made this soup many times. I enjoy it so much, that when I set out to make it, I want it right away! So this is what I do:
    1) I cook regular green or brown lentils ahead and freeze them, so I just have to heat them up in the soup.
    2) I keep canned pumpkin on hand and substitute it for the carrots.
    3) I keep canned chopped chiles on hand to substitute for the fresh pepper.
    I have the remaining ingredients always in my pantry. It’s just a matter of sauteing the onion, garlic, ginger and the curry powder, then dumping the remaining ingredients into the pot, heat it through, and I have soup in minutes! Thank you, Dana!

  64. Sammmmmmmmmm says

    I love this soup! It’s so easy to make, filling and DELICIOUS! I like to skip the sauteing of veggies in oil and instead use the suggested water method, and in a separate skillet, gently toast the curry powder mix w/ a little coco oil. Then I transfer it when it’s time! I find this makes the soup even more flavorful. I also like to use full-fat coco milk and use 1/2 cup, rather than 3/4 light. Any root veggie will work indeed – I really enjoy a combo of sweet potato and carrot. So good, esp. w/ fresh lime juice and cilantro upon serving.

    Thank you for such a lovely recipe!

  65. Wendy says

    This is a 10 star recipe. Can. Not. Get. Enough. Of. This. Soup. Phenomenal!!!

    Nitty gritty: I used water instead of oil, forgot to buy the serrano pepper (so I subbed 1/4 tsp. chile flakes), subbed tamari for the coconut aminos. It took me far longer to cook the soup than 16 minutes (more like 45, but I seem to cook slow), cause the carrots wouldn’t soften (?). I ended up adding a tetra (32 oz.) low-salt no chicken broth, and only added 1 tbsp. of tamari to start (watching salt intake). I ended up adding another tsp. of tamari, but dumped in a few tbsp. of fresh lime juice at the end, & topped the soup with a lot of cilantro. Oh and I used store bought curry powder.

    Let me tell you, this is one of the best soups I have EVER made. My only regret was that I didn’t double it (plus I wouldn’t have leftover coconut milk). You guys, MAKE THIS!!!! You will NOT be sorry!! And your taste buds will go cray!!

  66. Laura says

    Wow almost ate everything all by myself! It is the third recipe I try from this website and so far everything is absolutely delicious. I put shopped cilantro in the pot directly at the end and added Garham masala spices. Feels nutricious and I can’t get enough.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the sweet note and lovely review, Laura. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  67. Morgan says

    I’ve made this several times and it’s my new absolute favorite! I cooked the carrots in the broth till soft and then used an immersion blender to purée everything before adding the lentils and it’s just the yummiest.

  68. Jenna says

    I made this with a large jalapeno, used soy sauce instead of coconut aminos (used half the amount), and unsweetened almond milk since I didn’t have coconut milk on hand and didn’t feel like going out to get some. It was delish! Also super affordable for my college budget. Just the right amount of spice. When I have sweet potatoes on hand, I will definitely add them to this recipe.

  69. Laura at Family Table Thyme says

    This was amazing! Full of flavor and next time I will double the recipe because we all went back for a 2nd bowl so there were no leftovers!

  70. Laura at Family Table Thyme says

    This recipe was amazing!! Full of flavor and will double next time because we went back for seconds and had no left overs!

  71. Katy says

    I have made this several times. Love it! I dial back the curry powder a bit because I’m a spice wimp. Today I made it in my instant pot to save time. Doubled the recipe, and did it on high pressure for 6 minutes, natural pressure release.

  72. Caroline Tuiolosega says

    I am new to vegan cooking and followed this recipe almost exactly, except I substituted soy sauce for the coconut aminos and used Persian lime flavored olive oil. I also left the seeds of the chili pepper in, and I used freshly squeezed coconut milk. This is the bomb! Choo Hoo! Fa’afetai tele lava!

  73. Kelly O’Connor says

    I’ve made this several times now and it has become one of our favorite soups. My husband loves it! I was worried about the hot pepper but was surprised how tame it really is after cooking. Thanks for the awesome recipe, as always!

  74. Desleigh says

    I toasted dessicated coconut at the beginning and used evaporated skim milk in place of coconut milk. A thicker soup with the coconut and a nice tasty and sustaining soup.

  75. Susan says

    Delicious!! I used brown lentils because that’s what I had on hand and just simmered it about 30 minutes total and it was perfect, thank you for a great recipe!

  76. Desleigh says

    I altered the recipe by toasting coconut at the beginning after the sauteed onions. The coconut milk I substitued evaporated skim milk in the same quantity. These to ingredients were to replace the coconut milk. Lovely flavours in this recipe….I am wondering if I could use fresh curry leaves at the beginning to give a different depth of flavour.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yes, I think that could work, though we haven’t tried it ourselves. Let us know how you make out :D

  77. Kendall Stark says

    This was totally delicious! I used soy sauce and brown lentils, since I can’t find coconut amigos or golden lentils here. I made a double batch and will freeze the leftovers, and serve with basmati rice. Thanks for another awesome recipe :)

  78. Teresa says

    This was delicious! I used sweet potato and carrots, like other people had mentioned in the comments. The only change I made was to saute the shallots in a little oil and to add the curry powder to the pan to bloom the spices before the liquid. I made it for a group of friends and it was extremely popular. I thought the coconut cream was a delicious addition.

  79. Stacy says

    Great recipe, thanks! I doubled it, added a couple of potatoes and a little cayenne pepper. I am definitely looking forward to leftovers.

  80. Michelle says

    This was delicious!! I added extra veggies, the whole can of coconut milk and turmeric. Will definitely make again! Thanks for sharing!!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I would recommend leaving them out, subbing a garlic-infused oil, OR using asafoetida, which is an Indian spice that tastes like onion and garlic. Start with 1/4 tsp and work your way up for more flavor.

  81. Kelli H says

    Very good. Used 4 cups chicken broth. Served it with rice. We all enjoyed it but my one year old loved it. She ate her whole bowl! Win win!

  82. Alexa Nicole says

    This recipe is amazing! I have made this a few times for meal prep and it is so easy, so flavorful and perfect for fall and winter.

    This time I made it I changed it a bit by replacing the curry powder with a couple of tablespoons of Thai Red curry paste (vegan) it was delicious! Thanks for another easy plant based recipe ❤️