Creamy Curried Cauliflower Lentil Soup (1 Pot!)

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Spoon resting in a pot of our Creamy Vegan Curried Cauliflower Soup

This soup is our last recipe of 2019! We couldn’t think of a better final dish to share than a comforting, warm hug in the form of creamy soup in the midst of winter.

This 1-pot soup is Indian-inspired with a blend of red lentils, ginger, our go-to curry powder, carrots, and cauliflower, making it full of fiber and plant-based protein and big on flavor. Let us show you how it’s done!

Carrots, celery, cauliflower, garlic, and other ingredients for making our Curried Cauliflower Lentil Soup recipe

This soup starts with sautéing onion, garlic, ginger, and carrot. Then add cauliflower, broth, and lentils.

Using a wooden spoon to stir oninos, carrot, celery, and garlic for our Curried Cauliflower Lentil Soup recipe

For spices, we kept things simple with fresh ginger, curry powder, and a pinch of cayenne, which complements the sweetness of the carrots beautifully.

Note: 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)

Using an immersion blender to make Creamy Curried Cauliflower Soup

A touch of coconut milk before blending makes for the ultimate creamy texture. Swoon!

Holding a pot of Curried Cauliflower Lentil Soup

We hope you LOVE this soup! It’s:

  • Creamy
  • Comforting
  • Nutrient-rich
  • Quick & easy to make
  • Versatile
  • & Delicious

This would make the perfect weeknight soup when you need something nourishing on the table fast. It’s delicious on its own, but would also pair well with our Apple Pecan Arugula Salad, Garlic Herb Flatbread (or Naan), or our Easy Marinated Grilled Chicken.

Bonus: It reheats beautifully, making it ideal for leftovers, lunches, and freezer meals!

More Comforting Soups

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!

Spoon resting in a bowl of Curried Cauliflower Lentil Soup

Creamy Curried Cauliflower Lentil Soup (1 Pot!)

Creamy, Indian-inspired 1-pot curried cauliflower soup with carrots, ginger, and red lentils! Subtly spiced, quick and easy to make, and perfect for meal prep!
Author Minimalist Baker
Big pot of vegan Curried Cauliflower Lentil Soup
4.77 from 133 votes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 (Servings)
Course Soup
Cuisine Gluten-Free, Indian-Inspired, Vegan
Freezer Friendly 1 month
Does it keep? 3-4 Days


  • 2 tsp avocado oil (or sub water for oil-free)
  • 1 medium white or yellow onion
  • 2 medium carrots, diced
  • 1 stalk celery, diced (optional)
  • 1 ½ tsp minced fresh ginger
  • 2-3 cloves garlic, minced
  • 1 head cauliflower, cut into bite-size pieces (~4 cups as original recipe is written)
  • 2-3 tsp curry powder
  • 1 pinch cayenne (optional)
  • 4 cups vegetable broth (or sub chicken broth if not vegan or vegetarian)
  • 1/2 cup red lentils
  • 1/2 tsp sea salt, plus more to taste
  • 2 Tbsp coconut cream (or sub 1/4 cup full-fat coconut milk as the recipe is written // adjust amount if altering serving size)


  • Heat a large pot (or Dutch oven) over medium heat. Once hot, add oil, onion, carrots, and celery (optional) and sauté for 4-5 minutes — stirring occasionally. Then add ginger and garlic and sauté for 2-3 minutes more or until fragrant.
  • Add cauliflower, curry powder, cayenne (optional), broth, lentils, and salt. Bring to a low boil over medium heat and then reduce heat to low, cover, and simmer for 15 minutes or until lentils and cauliflower are tender.
  • Add coconut cream and blend with an immersion blender until creamy and no bits remain (if it has trouble blending, you can optionally transfer to a blender and blend on high until creamy and smooth).
  • Taste and adjust seasonings, adding more curry powder for spice, cayenne for heat, or salt for overall flavor. Continue cooking for a few more minutes over medium heat.
  • Serve as is or with garnish of choice (we went with fresh cilantro and an additional swirl of coconut milk). Store leftovers covered in the refrigerator for 3-4 days or in the freezer up to 1 month.



*Nutrition information is a rough estimate calculated with homemade vegetable broth and without optional ingredients.

Nutrition (1 of 4 servings)

Serving: 1 servings Calories: 228 Carbohydrates: 31.6 g Protein: 10.6 g Fat: 8 g Saturated Fat: 3.1 g Polyunsaturated Fat: 0.99 g Monounsaturated Fat: 3.33 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 823 mg Potassium: 742 mg Fiber: 7.9 g Sugar: 6.1 g Vitamin A: 7527 IU Vitamin C: 42.79 mg Calcium: 83.12 mg Iron: 3.65 mg

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My Rating:

  1. Christiane says

    I just made this soup and love it! Easy to make and absolutely delicious and best comfort food after a night out. I used coconut milk as I didn’t have cream – but I interchange those regularly, depending on what’s in the pantry. Think I used a bit more than in the recipe, but I think that really is up to individual taste.

  2. Devon says

    Delicious!! I used about 3/4 cup reduced-fat coconut milk instead of the coconut cream because that’s what I had on hand and I accidentally dumped too much in :) I also doubled the lentils to 1 c. to make the soup a bit more filling and protein-rich, and this soup absorbed the extra lentils with no problem. I also used the optional celery, cayenne, and cilantro. This recipe seems very forgiving and easy to experiment with, but since it was a big hit with me and my husband this time, I probably won’t change a thing! And this will definitely become part of our regular rotation.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Love the modifications, Devon! We’re so glad you both 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

      • Katherine says

        I subbed green lentils, added some more celery & more stock for a thinner soup. Added in some nutritional yeast & topped with celery leaves (seriously underrated topping!) Thanks for the recipe!

  3. Shari Kern says

    Loved it! you never disappoint. Thank you for your easy yummy vegan recipes! you are a family favorite!!

  4. Joy M Gary says

    LOVED it! I doubled the recipe, and FYI it was PLENTY! Froze two small batches and have plenty of leftovers in the fridge. I didn’t have curry seasoning but I had Caribbean curry spice that I used and still everything tasted so delicious. It’s a healthy, tasty and filling soup. We also poured our soup over brown rice. Both husband and I were truly pleased. Definitely a repeat!

  5. Sarah says

    Yummmmy!! I had a huge half cauliflower head in my fridge that was about to be past it’s prime – this recipe came to its rescue! As II didn’t have a full head I threw in a diced sweet potato as well and used green lentils instead of red as that’s what I had in my pantry! The result – delicious!!!!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  6. Kandis says

    Lovely and easy! I topped it with toasted pumpkin seeds and cilantro – hearty and nutritious! Excellent base soup to use with different spices too! I may try an African rendition next. Thank you!

  7. Karen says

    Made this on a dreary, rainy day, during our quarantine. Mine was not as red as the picture, just saying :-). Delicious! Thank you!

    • Trina says

      This was soooo good I doubled the curry (babas curry) and I roasted the cauli as was recommended and used a zucchini instead of the celery. Splash of maple syrup and squeeze of lime as also was recommended. So good! Thankyou

  8. Brenda says

    This is delicious soup! We tried it for the first time a few days ago and really enjoyed the flavours. Thanks so much for sharing this recipe.

  9. Brandi says

    Super yummy and tons of flavor! Added some roasted pumpkin seeds and chunks of avocado as toppers for some more texture.

  10. Sally says

    I love this recipe! Have made this a few times over the last 2 months and shared it with a few people. It’s perfect for meal prepping. I’m curious about the use of lentils though. Is it for source of protein? Once everything’s blended, you can’t really tell or taste the lentils. Just curious. :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      It’s for protein, fiber, and to make it more filling =) You could omit and adjust accordingly, if desired!

  11. Megan Rexin says

    Just made this yesterday and help us all, it was fantastic. The heartiness of the soup and the warming spices in the curry powder were great for this random bit of snow that just hit. I left out the celery and added a teaspoon of turmeric. I also doubled the ginger (accidentally minced too much and just went with it) and used Better than Bouillon (roasted garlic base) for the broth. I went straight for the blender because I doubled the batch for company and an immersion blender would’ve taken awhile. I’m thinking to try blending half the soup next time so it keeps some texture. Definitely a winner in my book!

  12. Leptosiphon says

    Well, I measured everything but I wasn’t as impressed as I hoped I would be…initially. I had to add extra broth because it was way too thick. Then added about twice to three times more curry powder, and way more salt. It was just extremely plain otherwise. I also added extra coconut milk to make it more creamy. BUT now… It is really good! And with throwing it in the blender it is one of the easiest soups I have made! I would make it again, but still with the additional spices/broth/salt/coconut milk.

  13. Melanie Riley says

    I just made this exactly as listed – no modifications. While it tasted good, my soup was not at all red like shown in the photos! My soup was actually a light green color. Yes, I used red lentils. And only one stalk of celery. Do you have any idea why this happened? It was visually unappealing.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Melanie, we think it probably has to do with the type of vegetable broth used. You could try adding tomato paste and or using a broth with tomato paste in it next time!

  14. Kelsi VK says

    This is yummy and easy! I had nothing prepared to eat in the house for lunch and I was starving. This came together quickly and hit the spot! I used beef broth since that’s what I had available, and I added a couple dashes of turmeric, as well as a bit more coconut cream.

  15. Dorothy says

    Another 5 star here!

    Love all things cauliflower and curry.
    The only changes I made was to use a potato to make it creamier and omitted the coconut milk.

    Thank you as always!

  16. Sandra tilley says

    Loved the soup, thankyou.
    Having two vegan household members I often just google “vegan recipe” and list the ingredients/vegies etc that I have on hand. Your website often comes up and offers exactly what I need.
    I have used many of your recipes over the years and never been disappointed.
    Your smoky black bean beet burger recipe is still at the top though.

  17. Jen says

    Delicious and soooo easy. I doubled the ginger and garlic, and added 5.4 oz coconut cream. And a splash of lemon juice for acidity.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Jen. 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

  18. Jim says

    It’s not bad, but it’s missing something. I can’t quite figure out what. I could taste all of the ingredients well enough, so I don’t think it was the quantities of any of the ingredients, but it needed some contrast. I might try adding a splash of lemon juice next time. Also, as someone else mentioned, my soup was nowhere near the color of the soup in the recipe, which I imagine is both the result of bumping the saturation in the photograph, and also using a different curry. The curry powder available to me was yellow, so the soup as also yellow. Oh and lastly, I can’t understand how anyone could complete the prep in 10 mins. It took me about 25. Overall, not bad, but I’m not sure I’ll try it again.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jim, we used a broth with tomato paste in it, which resulted in a more red color. We wonder if maybe that made a difference in flavor as well. What brand of broth did you use?

  19. Claire Higgs says

    One of the best soup recipes I’ve ever made! I put extra garlic, ginger, and curry powder as I like my soups spicy, and also added some sambal oelek for heat. I used a full can of lite coconut milk and a little less veggie broth. I also cooked it in my slow cooker, on high heat, for about 4 hours, then blended it in my blender. Turned out spectacular! Thanks for the recipe!

  20. Isabelle says

    Not as flavourful as I hoped, but the consistency and colour were nice. Next time I would double garlic and ginger.

  21. Barbara S Stoddard says

    This has been my go-to recipe all winter. I make it every week and the amount is perfect for two people with a few leftover meals. The first time I made it I didn’t puree it. It was good, but even better once I used my immersion blender: smooth, creamy and richly flavored. Instead of the coconut cream I use 1/2 can of full fat coconut milk. I made it for my bookclub last night and they all loved it.

  22. Keli says

    I loved how easily this came together–and yes, it REALLY is a 1 pot meal! I did not chop or cut my veggies small as suggested as I knew the immersion blender would take care of this.
    I will make it again…

  23. Lin says

    I made this for dinner tonight. I followed the recipe almost exactly, (using red lentils of course), but the soup was very YELLOW, not red like the picture! The only ingredient I omitted was the cayenne, which was listed as optional. Is that what makes it red? The soup in the picture looks much more enticing that mine did.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Lin, sorry to hear it didn’t turn out as expected! The color can depend on the vegetable broth as well as the curry powder. We used a veggie broth that has tomato paste in it. Hope that helps!

  24. Sally says

    Enjoyed this recipe very much. I finally took the plunge and got an immersion blender partially because I wanted to make this soup. No regrets! Will be making this again for friends’ Souperbowl party this weekend. Thanks for the delicious recipe.

  25. Sara says

    I am slowly going vegan and really trying to improve my cooking and this is one of the most delicious recipes I’ve tried so far! I love it! Definitely making it again next week, and it stores really well. I eat it with a ton of Moroccan spices, walnuts, basmati rice and some roasted carrots and spinach!

    • C says

      This was so delicious, definitely a keeper! I added a pinch of chinese 5 spice to it, and used red curry powder. I’ll probably add a bit more lentils next time and leave it just a little bit chunky. I also made your naan bread recipe which paired perfectly with this, there were no leftovers – the 10 year old went for 3rd (:

  26. Lori says

    Very good! Added 2 parsnips since I had some, and used brown lentils, also what I had. It made a lot! Used 6 cups of chicken broth because I had big head of cauliflower. Added more salt and pepper, plus turmeric, for my taste. Looking forward to lunch tomorrow!

  27. Gaby says

    I made this and accidentally put waaay too much ginger in it but it’s winter so I figured my immune system could only benefit from it and it was still delicious! Trying this again tonight for my week meal prep, creamy soup is the best winter meal and I’m always looking for new recipes :)

  28. pennie says

    I always wonder how big a serving really is? Is it 1 cup or 2? this looks so delicious I don’t want to eat the whole thing!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Kristen. 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

  29. Jeanne says

    Delicious! I used the celery because I love it and I shook a few shakes of cayenne. It was not overwhelmingly hot, but left a nice burn on my lips. Bravo, great recipe! Oh, I did use chicken broth and added an extra cup, as it was rather thick. I will definitely make this again.

  30. CC says

    Hi! I made the soup last night. The flavor is all there and delicious but the texture is a bit thick for me. Should I just add water to thin it out?


  31. Beth says

    Wow, two winners in a row this weekend (sweet potato almond butter muffins). Followed recipe exactly because I wasn’t concerned about the color. I’m eating this right now over spaghetti squash and roasted veggies. Would also be good over rice.

  32. Safa Islam says

    Wonderful recipe I didn’t seen. I am very interest to make it like your directions. But I don’t like coconut oil, can I use mustard oil instead of coconut oil for the ultimate creamy texture ?

  33. Kathleen says

    My husband made this and we loved it. It is a keeper. He doubled it so we froze some. We used low sodium / no sodium added vegetable broth and the coconut milk option. He doubled the ginger because we love it, and he also put spinach and a couple of broccoli crowns we had to use up. He blended half very smooth and the rest not as smooth so there were tiny chunks of the ginger. We also used some very hot smoked pepper powder we made this summer from our garden, it added a little kick if you like that. Yum! Thank MB!

  34. Chelsie says

    I made this and it’s delish.
    Mine was also yellow but I was using a yellow Thai curry powder. Also I topped it with Chili Galic Sauce and it was perfect.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for sharing your experience, Chelsie. 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

  35. Dana says

    Delicious! I added more curry and left out the coconut cream (because I didn’t have any). Mine also came out yellowish (like another reviewer) so I added some tomato paste and it was perfect!
    My 8 yr old and 6 yr old loved it too, seconds all around :)

  36. Maddie says

    So delicious!! I added half a sweet potato because I didn’t have a lot of cauliflower on hand and it turned out amazing! Definitely will be making again.

  37. Jamie D. says

    This soup was so good! I added extra curry powder and extra coconut cream and the juice from one lemon. I didn’t have any broth so I just added some tomato paste to the water. I had leftover brown rice in the fridge and I threw that in, too. I only pureed half of the soup. It turned into a hearty meal!

  38. Merry Soellner says

    Super easy and delicious! Especially nice on a cold winter night, with crusty bread. All ingredients are available at just about any grocery. I put a little too much cayenne in for most people, but I really love spice! Would make a wonderful 1st course of a nice dinner, too. It’s a little more unusual than a lot of the soup courses I’ve seen.

    Again, delish! Try it!

  39. Samantha says

    This soup is so yummy! I made it last night, pretty much as the recipe called for (with slightly more lentils). I was actually surprised how flavourful it was! (Cauliflower can sometimes end up really bland). I blended 90% of it in my Vitamix and left the other 10% chunky. Soooo thick and delicious! Ate it for lunch with a little leftover basmati rice. Perfect winter meal!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Samantha. 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

  40. Kathy Holden says

    Made this for dinner tonight with home made Sourdough bread and a green salad. Delicious. For us – I will probably add more curry next time and possibly more lentils. Thanks.

  41. Fatma Acar Da Costa Soares Varajao Barbosa says

    When I started cooking I realise I did not have caril , I continued .
    I missed garlic as well.
    At the end I for got to put coco cream ,
    But hell yeah still a good result .
    It will get much better with all ingredients.
    Thanks for this tasty !!

  42. Angela says

    This was so delicious!! I only had green lentils on hand and they worked fine. I left the soup with some texture because I had some hungry kids who weren’t patient for me to purée the whole thing but it was still great! Such a filling warming soup! Highly recommend.

  43. M says

    This was SO good! I was a little worried as I was cooking it because cauliflower can smell not great to me while cooking. I had nothing to worry about, it was FANTASTIC! I mostly followed the recipe except I had to add more broth to cover all my cauliflower. I also subed chipotle for the cayenne-something I always do, just my preference. Thank you so much for yet another delicious recipe!!!

  44. Lauren says

    I used brown lentils instead of red so the color was a little drab, but once I served this, people ate it right up and only had good things to say. I have to say, the flavor the first night of serving it did not pack a punch (in my opinion), but I let it sit in the fridge for 2 days, the flavor frew, and it was delicious. Super easy to make. I love that it was in one pot. I did not use coconut cream, but light coconut milk. I added sour cream to mine because the light coconut milk was not as creamy as I wanted it (this was the first night). I did not add anything to the soup when I had it for left overs.

  45. anthony says

    Wonderful for a winter’s evening! I had it with some toasted ciabatta and spread with almond butter and four fruit jam. I would guess that corn would be a nice addition, also. Thanks!

  46. Maria says

    I accidentally used thai curry paste instead of curry powder, so it had a very thai taste. It was still good. I added more coconut cream than the recipe calls for, and I didn’t have celery. I cooked this in an instant pot for 3 minutes with quick release. I added coconut cream after I cooked it so that it would not burn.

  47. Kim Cunningham says

    I’m not sure why, but perhaps the lentils were not the right type, but my soup came out looking green/yellow – not the beautiful orange in your pictures. The lentils were organic red lentils. I cooked some separately and they turned yellow. Can you please offer advice? Thank you.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kim, we find that using a vegetable broth with tomato paste in it helps with the color. Hope that helps!

  48. Mary says

    The soup was delicious! Five stars! Thank you so much for this recipe. We added some baked tofu at the end for extra protein. This is a great dish and will be one of our staples. I made naan bread as well and it went together nicely with the soup.

  49. Audrey says

    Loved this soup with and without coconut milk. I didn’t purée all of the soup, I like to have chunks of veggies in my soup.

  50. Michelle says

    Made this soup for dinner tonight and my husband and I LOVED it!! I’m a novice cook, so I appreciated that the recipe was simple and easy to follow! I enjoyed the process! Can’t wait for the leftovers tomorrow for lunch!! Yum!!

  51. Michelle says

    I have golden lentils on had. Would these work in place of red lentils?

    Looking forward to making this as I do with all of your recipes!

  52. Reubli says

    Really delicious- we left a little chunky and loved added warmth from the cayenne. Everyone in the family enjoyed the flavor. Definitely making again!

  53. Kat says

    Great weeknight recipe. I used frozen cauliflower and the instant pot for a quick dinner. Threw in some spinach at the end. Thanks for another fantastic recipe!

  54. Charlee says

    Very yummy! I added an extra teaspoon of ginger and doubled the coconut cream. I served it with cilantro, a swirl of coconut milk, toasted pumpkin seeds and all my guests loved it.

  55. Jordan says

    Made this on a whim tonight since I had all ingredients on hand (that never happens). So good! Will make again for sure. Next time I’ll garnish with creamed coconut and the cilantro

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Jordan. 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

  56. Rachel says

    This was yummy! I made it with almost twice the lentils, found it a little bland and ended up doubling the ginger, curry powder, salt, and coconut milk and adding a hit of Sriracha. It’s not a dinner party soup, it’s a winter sick day soup–warm, nourishing, and humble. I served it with cilantro and pepitas to dress it up a little. I would make this again for the right mood.

  57. Kristina Smith says

    Wow so delicious! But looking for advice…how do you make it super smooth and creamy with an immersion blender? Mine tasted amazing but the consistency was more like applesauce than what I see in these gorgeous photos. Should I have added more broth or coconut milk?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kristina, yes, adding more liquid will help! If too much liquid evaporates in the cooking process, that can contribute to the discrepancy.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Carolyn, we haven’t tried this one in the Instant Pot and aren’t sure. Perhaps more liquid? Let us know if you do some experimenting!

  58. Joni says

    I made this with Umbrian lentils instead of red lentils and used lite coconut milk —it was so delicious –thank you so much for sharing this wonderful recipe. Will make it all winter long!

  59. Cyd says

    Was Absolutely Delicious! Added 2 cups of red lentils just b/c I had them, otherwise, just as written, husband LOVED it too! Thank you!!

  60. Shanon Giffin says

    So yummy and perfect for a cold night! I threw in some cashews for crunch just before serving. Heated up really well the next day for lunch. Thank you

  61. Maha says

    Delicious! Used some squash and turmeric and a whole can of coconut milk. Easy Peasy and fun. Also added kaffir lime leaves and lemongrass..Thank you kindly for all your inspirations….I follow you in the culinary world….

  62. Sandra Luccisano says

    This was so easy and so delicious! i used a can of full fat milk and added more spices. You can add or subtract, it’s a forgiving recipe. Thank you – we love it!

  63. cassie says

    Just made this and love it! This soup is so tasty and full of healthy ingredients. I would highly recommend eating this during cold and flu season. The only real change I made was increasing the amount of spices by a little and adding black pepper as well as a little Sriracha. We like the heat. :)

  64. Briana says

    I am on a salt-restricted diet so used low salt veggie broth and just a pinch of salt. The soup is good and felt comforting on a cold Chicago New Years Eve but it needs more to replace the salt. I’m no cook but wondered if turmeric might make it more flavorful? What else? I will make again for sure.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Briana, it can be a little difficult to replicate the place of salt. But maybe more curry powder?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Naomi. 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

  65. Cathe says

    I made this tonight. I left out the celery and used extra carrots. I also added some cinnamon and garnished it with fresh parsley. The flavor is subtle but the soup was so comforting and warm. Great recipe.

  66. Tomba says

    I made it exactly as written, and it was very good. My family’s personal preference would be to leave the soup slightly chunky.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Kristie. 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. Emiky says

    I have everything but the coconut cream or milk. Do you have any suggestions for replacing that? Cashew cheeze or almond milk?

  68. Jan says

    This is amazing! I just made it and served it to friends. The flavor is out of this world. Everyone had seconds. I followed the recipe but used three carrots to get a nice orange colored soup. It was more of a brownish orange, but it didn’t matter because the soup was so delicious. Thank you for posting this as your last recipe of 2019!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Jen. We are so glad everyone 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

  69. Michelle says

    This was great even though I only had 2c of veg broth and had to sub water for the rest! I omitted the cayenne so it wouldn’t be too spicy for the tiny human, and just added sriracha to mine for a bit of bite. Another easy and excellent recipe for grown ups that’s also 4-year old approved! Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Jennifer. 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

  70. Maura says

    I made this last night and it was the perfect soup to wrap up the year! Super easy and so comforting. I love how forgiving your recipes are; I’m terrible at exact measurements but they always turn out great anyways! Happy New Year to you and yours ❤️ Like many others I was thrilled to see you expand your recipes to include some meat and eggs this year. Can’t wait to see what next year brings :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, thanks so much for your kind words and lovely review, Maura! We’re so glad you enjoyed this recipe and our others! Happy New Year xo

  71. Lindsay Buckingham says

    Was really excited when I saw this as had all the ingredients and sounds right up my street. Wasn’t my favourite. Colour was cream/beige and not the vibrant orange in the picture. Usually love all your recipes though! Will have a try with the next vegan one you post.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Lindsay, sorry to hear this wasn’t what you were hoping for! The carrots provide it with a vibrant orange color- perhaps yours were more muted? Better luck with the next one!

      • Ann Brown says

        I just made this for dinner tonight. I didn’t have the exact ingredients on hand so I used olive oil, organic Imagine Brand low sodium No-Chicken Broth (only 140 mg sodium per cup), light coconut milk, and red pepper flakes. Then topped it with roasted pepitas and cilantro. It was very flavorful. Loved it & looking forward to left overs tomorrow. So easy to make!

  72. heather says

    sooo tasty!! i added a little cinnamon and sugar to mine because i love the sweetness of some curry dishes, and it was super good.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Heather. 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

  73. Betsy says

    Yummy, comforting, and cleansing after holiday food deviations ( love you chocolate, but you don’t make me feel good)! I added 1/2 cup more celery and carrots. Didn’t have cilantro, but topped with a little homemade pesto. Thanks for your great 1-pot recipes and clear explanations!

  74. Liz says

    Made this for dinner tonight since I had all the ingredients on hand. I didn’t change a thing and it was great! Another amazing quick and delicious recipe. Thanks so much, Dana!!

  75. Tracey says

    What kind of pot are you using that you can use an immersion blender in without wrecking the surface? I’m on the hunt!

  76. Alexa says

    Made this today exactly as written – it was a perfect rainy Sunday post-Christmas meal. Absolutely delicious! Topped with cilantro and plain Greek yogurt. Thanks for such a delicious recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Alexa! Those additions sound lovely. Thanks so much for sharing!

  77. Tricia Berkow says

    I just love your recipes! I’ve made so many of them. I have your blog bookmarked in my keepers. I don’t know how helpful this posting is…I just wanted to give you a shout out for being such an inspiration to my cooking. I intend to make this soup first thing! I love lentils.

    Keep the creativity flowing!

    Thank you so much!