It’s that time of year for soup, hot chocolate, Shepherd’s Pie, and cozy loungewear. And sitting by the fire. Oh, and Netflix. Did I mention I don’t leave my house in the winter?
This soup is perfect for cozy, cold winter nights when you’re craving something hearty and comforting yet healthy.
Bonus? It requires just 1 pot and around 45 minutes to make! Plus simple ingredients likely lying around your pantry right now. Let’s do this!
The base for this simple curry soup is onion, garlic, ginger, carrots, and potatoes. Lentils add plenty of plant-based protein and fiber (20 g fiber + 23 g protein per serving).
For the quintessential curry flavor, I relied on my DIY curry powder that I’ve been putting in everything lately (i.e. Crispy Tofu, Vibrant Green Curries, and Tofu Scrambles).
Last but not least is a generous serving of kale, which is added in the last few minutes of cooking for even more nutrition and a punch of bright-green color. Swoon.
I hope you all LOVE this soup! It’s:
Simple
Quick
Hearty
Flavorful
Healthy
Comforting
& Delicious
Plus, it reheats beautifully, making it ideal for cooking up a batch on the weekend and enjoying throughout the week for quick + easy lunches and dinners. It’s delicious as is, but it would also pair extremely well with my Coconut Curried Greens, Samosa Potato Cakes with Green Chutney, and Garlic & Herb Flatbread!
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!
Curried Kale, Potato & Lentil Soup (1-Pot!)
Ingredients
SOUP
- 1 Tbsp coconut oil (or sub a neutral oil, such as avocado)
- 1 cup diced yellow or white onion
- 1 tsp minced fresh ginger
- 2 medium whole carrots (peeled and chopped)
- 1 pinch sea salt + black pepper (plus more to taste)
- 4 cloves garlic, minced (yields ~2 Tbsp as original recipe is written)
- 3 cups diced potatoes (I used 1/2 peeled sweet potato, 1/2 unpeeled baby yellow potato)
- 1 1/2 Tbsp curry powder*
- 5-6 cups vegetable broth (or store-bought- I like Imagine brand)
- 1 cup green lentils (thoroughly rinsed and drained)
- 1 Tbsp coconut sugar (optional // plus more to taste)
- 4 cups chopped green or purple kale
Instructions
-
Heat a large pot over medium heat. Once hot, add oil, onion, ginger, and carrots. Season with a pinch each sea salt and black pepper and stir. Cook for 3-5 minutes, stirring frequently, until onions are soft and fragrant.
-
Add garlic and potatoes and stir. Cook for 3-4 minutes to brown slightly, and then add curry powder. Stir to coat. Cook 2 minutes more.
-
Add lesser amount of vegetable broth (5 cups or 1200 ml as original recipe is written // adjust if altering batch size) and increase heat to medium-high. Once at a low boil, add lentils, stir, and reduce heat to low. Simmer for 20-25 minutes, uncovered, or until lentils and potatoes are tender.
-
Taste and adjust seasonings, adding coconut sugar for a little sweetness (optional), more curry powder for intense curry flavor, or sea salt and pepper for more balance. I added more of each.
-
If the soup has thickened too much, add remaining vegetable broth (1 cup or 240 ml as original recipe is written // adjust if altering batch size) , stir, and cook until warmed through.
-
In the last few minutes of cooking, add the kale and cover to steam until tender but still vibrant green - about 2-3 minutes.
-
Serve immediately as is or with cilantro and fresh lemon juice (optional). This would also go well with my Easy Vegan Wheat Bread, or Garlic & Herb Flatbread! Store leftovers in the refrigerator up to 5 days or in the freezer up to 1 month.
Notes
*If you aren’t into curry, simply omit the curry powder and compensate with a bit more salt, pepper, and a generous 1-2 tsp fresh thyme (amount as original recipe is written // adjust if altering batch size)! This will give it more of a classic fall soup flavor.
*Nutrition information is a rough estimate calculated without coconut sugar and with lesser amount of vegetable broth
*Recipe (as originally written) serves 4 as an entrée and 6 as a side.
Nutrition Per Serving (1 of 4 entrée servings)
- Calories: 390
- Fat: 6.2g
- Saturated fat: 3.8g
- Sodium: 1000mg
- Carbohydrates: 61.6g
- Fiber: 19.9g
- Sugar: 6.3g
- Protein: 23.1g
With a massive head cold, I’m hoping I can get either my wife or my mom (okay, going with my mom on this one) to make this for me. Ginger is just your BBF when sick. Looks super.
This looks so amazing! Yup, I have all the ingredients. I’m going to make it in my slow cooker tomorrow and come home to deliciousness. Can’t wait!
Looks good! Kind of reminds me of Pret”s moroccan lentil soup, have you tried it?
Can I use some other green vegetable instead of kale? What would go well? Also is there a way to make this a lower sodium dish? Thanks!
I haven’t! I think green beans or collard greens would be great in this soup. Even broccoli or cabbage. To make it lower sodium use low sodium veg broth and don’t add any extra salt! Compensate with more curry powder and lemon juice. Good luck!
hello there .. i DO not like kale or many recipes that call for it.. what green can i subsitute for it please… thank you
Hi! I think green beans or collard greens would be great in this soup. Even broccoli or cabbage. Good luck!
I made it with chard last night and it turned ot beautifully. I like kale but didn’t have any on hand whereas chard grows in our garden! Makes a very decent alternative to kale.
I used arugula and it turned out stellar!!
I tried a Kale, Collard, Red Cabbage vegetable blend and my husband said it was the best soup he’s ever had! Thanks for the inspiration :)
Oh my goodness this looks so good!!
I always forget how much I love lentil soup until I amke a big pot of it. This version sounds delicious!
You had me at curried!! <3
Hi Dana,
I’m making this right now and omitting the curry because of my kids. Should I still use the ginger?
Thanks,
Christina
I don’t know how I can be related to anyone who doesn’t like curry!?
Hi there! I would say if you’re omitting the curry powder to also omit the ginger and go for a more “classic” soup/broth flavor. Good luck!
Give your kids the experience and discipline of trying new foods; it’s one of the things I now, at 25, have begun to see the benefit of. I would suggest you also them involved in the preparation and cooking, whilst only changing perhaps the amount of chilli rather than the complex array of flavours spices provide. Give them an appreciation and respect of food from a young age and they will thank you for it down the track. In my own case, having tried and experimented with spices I have grown to love them, similarly with fermented foods. Meanwhile, my friends shun them because they’ve never had an ‘inclination’ to try them, and so just buy/eat burgers, fast/processed foods, and ‘safe’/familiar options.
Make food an experience, make it healthy, make it flavoursome (not the artificial flavour obviously), don’t skimp on veg (teach them about the benefits, unlike how I was raised), and introduce a reward system (dessert every second/third day that they want or something non-food-based)
You’ve offered beautiful advice. Thank you so much for sharing your honesty! I only began experimenting with foods from a “experiential” standpoint and I’m 29 years old. I’ve discovered new flavors and don’t rely on the not-so-good comfort/safe options I’ve grown accustom to. I’ve also invited my 11 year old goddaughter to live with me and she has been inspired to try new foods and learn about others. After many talks and lots of research together, she is beginning to banish old habits and gain appreciation for more authentic foods, fruits/vegetables, natural spices/herbs, and (added bonus) decided to adopt a pescatarian lifestyle and working toward plant-based. While she’s only in the preliminary stages, I’ve found that rather than settling on “this is what she likes and is used to,” but giving her exposure to different foods and the cooking experience, she is more receptive to trying new things. It’s a new journey for us both, but your post is spot on. It’s definitely better to learn and have the exposure to food sooner rather than later, and also learn to appreciate food as a source of nourishment and energy for our body.
Back to the recipe – I’m trying this today but would like to use my Instant Pot. Can’t wait to try it!!! Thanks for posting, Dana!
Picky lentil eater over here; do you think red lentils would work as well as green? Thanks in advance!
I do! Red lentils just get softer and cook faster. So keep that in mind!
I used red lentils and added them near the end so not so mushy. Your recipe was absoutely amazing and a smash hit!
Best soup I’ve ever made! Absolutely delicious!!!! Thank you!
Whoop! Thanks for sharing!
Delicious! I appreciate all the cooking details in the recipe, I feel like those are often missing but so crucial. Will make again, thanks!
Just finished making this soup and it’s DELICOUS. I had red lentils on hand, so I used them instead of green, and then puréed it at the end (easier for my little one to eat). Really an amazing soup. Thanks!
Lovely! Thanks for sharing!
Deeeeeelicious! I love this simple soup recipe. I had everything on hand, so I made it tonight. The only thing I added was a bay leaf, and parsley instead of cilantro. Winning recipe for sure!
Yay! Thanks for sharing!
Just made this in my instant pot in 15 minutes, added 3 big handfuls of baby spinach after the pressure released because I didn’t have kale. It’s delicious and filling!
HI how exactly would you cook this in an instant pot just got a my first one day
thank you!
IJust made this soup for dinner, added some red chard as I didn’t have kale. I can’t stop eating — this soup is so delicious!
I’m sometimes confused about the names people use for brown and green lentils. I think of green lentils as the small ones also called French lentils, but your photos look like the larger brown lentils. I’ve found that the cooking times are different, so which did you use? Thanks!
The recipe’s time would definitely suggest brown lentils.
Source: I used green lentils and it took close to an hour to get them tender.
Correct. I should have gone with my instinct and added the lentils earlier, or at the very least read the package. My green lentils state 30-45 min cooking time. I think I ended up having to simmer the soup for 50 minutes after I added the lentils.
I made this last night. It was pretty good. I think it would actually be even better slightly blended and/or with more veggies thrown in. I think I’m going to add some spring veg to my leftovers.
You are totally right it certainly appears to be brown lentils shown yet green lentils called for. I have found brown lentils break up and make a thicker soup whereas green (french) lentils hold their shape. Additionally, I went to 3 stores to find the green lentils where all my grocery stores carry the brown!
Is it possible that to use crockpot? If so, are there any changes in the recipe?
Hi! While I haven’t tried this recipe in the crockpot, it should work! If you give it a try, let me know how it goes!
I made this tonight, and it was great! What really kicked it up was a dollop each of coconut yogurt and mango chutney on each serving. Very easy, hearty, and filling.
Yumm. Teens approved! Improvised with no potatoes, no carrots and I only had red lentils on hand. Wasn’t as thick as I liked so I cooked 1 extra sweet potato in microwave and mixed in at the end. SAVORY!
It’s been rainy and cold in the Bay Area today which means one thing…soup time! Stopped at TJ’s to pick up essential ingredients, prepped everything in advance and was enjoying a bowl (who am I kidding…I ate 2 bowls!) of this fabulous soup within an hour! The aroma of the veggies sautéing in the coconut oil got my taste buds anxious for the soup to finish and it was worth the wait. Can’t wait to have it for lunch tomorrow… I imagine the day after it’s even better! TY for a terrific recipe!
This looks amazing Dana! Definitely gonna try it out and will post it on my website and credit it to you! Such wonderful flavors and perfect for this time of the year! Love your recipes! Keep me coming! X
Are the lentils already cooked before you add to the pot?
No, just clean and drain them and add to the pot. They cook perfectly!
Hi! Nope – dry lentils! Happy cooking!
Perfect for a wintery day, wonderful flavour but definitely has more of a stew feel……. I’m not complaining:)
Thank you very much. We just ate this delicious dish!! I love it!! :)
Hi Dana,
i’ve just tried this recipe (yep, just add spinach instead of kale) and this is soo delicious, I should eat more lentils ! Plus the cook time is not that long :)
Love from France
On raining day, I decided to make this with little adjustment. I liked it and now I have to wait and see i my son (18) and daughter (15) like it too. I’m crossing my fingers. I also liked the idea of 10 or less ingredients and spend less time cooking and prepping.
I just made this and it was seriously delicious! I used baby spinach instead of kale (because I hate kale lol) and it went great.
I want to make this but the directions only indicate to use a large pot. Everyone’s interpretation of large is different. It would be more helpful if you could specify the quart size or litre size of the pot. Thanks so much.
Hi Sabine! It honestly doesn’t matter. I use a 6 quart pot. But a large saucepan would work, too!
This soup is AMAZING! It’s the perfect winter soup, hearty and spicy. My favorite part of this recipe is that even where I live in rural northern Japan, I can easily find all of the ingredients. Thank you for posting this wonderful recipe!
Ummmm this looks amaze! Just what I need for this cold winter weekend!! I can’t wait to try it! Yum! If wanted to make this more creamy like a traditional potato soup (a traditional curry spiced soup) do you think adding coconut milk would work? If so, when would you add it and how much would you add? I’m wondering if I would need to add more spices too. Thank your so much for sharing are all of your delicious recipies! I just can’t get enough of your website ❤️
This soup was wonderful! It was so perfect for dinner on a snowy day. I used Penzey’s curry powder because it’s what I had on hand, and I also used some brown tepary beans also because I had them on hand and am somewhat lentil averse. I cooked them beforehand because they have a much longer cooking time than lentils. I would agree with the idea to garnish with some non-dairy yogurt.
Thank you for a yummy dinner.
I made this soup last night and it is absolutely delicious. I am having leftovers for lunch. Thank you for sharing this recipe.
I made this but used some Le Puy lentils. I like green lentils but I like the Le Puy green lentils best as they hold together better in soups and any lentil dish, and have a distinct flavor. You can get them online or at better specialty grocers. Thanks for the awesome recipe!
First of all, I love all your recipes Dana! I finally got your cookbook for Christmas and it’s been so fun cooking with an actual book now (I have a journal cookbook where I write down recipes I love and most of them are yours anyways LOL).
My digestive system was feeling pretty sluggish after this holiday season…when I ran across this recipe I realized I had everything I needed for it already! I had fresh turmeric and ginger on hand so I added a lot of those as well (cubed some up and put them in as it was cooking to really flavor it well) and it was delicious! Sluggish no more! This soup put me back on track to healthy eating and is so yummy in my tum.
Also! I think it would be delicious with some mushrooms added for a good umami flavor
I made this yesterday. It was delicious and my 2.5 year old asked for seconds!
I made this last night and it was wonderful! I added more curry powder than called for and followed Dana’s suggestion of using sweet potato and a yellow potato and it was SO good! Super easy, quick and all in one pot! For those of you who don’t like lentils or kale, I would urge you to try this recipe as written as the flavors and textures are really wonderful together. I think some recipes have us overcooking lentils and under or overcooking kale so that they seem not-so-great but this is spot on with these ingredients and instructions! I recently discovered Minimalist Baker and am HOOKED! Everything we’ve tried has been easy and super delish not to mention healthy for our (primarily) plant based diet. Thank you!
Agree!
Do you think I could sub some of the veggie broth for coconut milk? I like the healthy soups but my husband likes the rich, fatty ones.
I just made this and it is delicious!! I didn’t have coconut oil so I just used butter, but that was the only tweek I made. I did top with some freshly grated Parmesan. I gave it to my one year old daughter for dinner and she loved it as well! Thanks for the great recipe!
I made a double batch of this today. It’s my husband’s birthday and it’s freezing outside and snowing. It was the perfect warming soup to come into after sledding with the kids. I used my homemade chicken stock instead of veggie broth but that was the only substitute I made. We all loved it and I am thankful I have more in the fridge for tomorrow!
Every recipe I have tried from you has been a hit and this soup was delicious!
Awesome!
Making this for dinner right now! I think you mean about 2 tsp of minced garlic, not 2 Tbsp — or at least that’s how the conversion on my jar works :)
Made this soup and your quinoa granola this weekend, so good! On such a soup kick lately and this really hit the spot because I love curries too. Thanks for such a great recipe :)
It is a perfect soup for everyone. My family and I loves it. Thanks!
– gustavo woltmann
Many thanks!
Great recipe, super easy and a nice variety on our other lentil dishes. Even our 5 yr old loved it ( she usually doen’t go for ginger)
Its so cold and dreary in the midwest right now and I’ve been compensating by drinking too much coffee and making lots of soup. This recipe is definitely a keeper! My entire family approved (even my picky 6 year old). I made this recipe exactly as it’s written; I did hesitate at adding the coconut sugar but decided to go for it and boy was I glad I did. So delicious and savory, great balance of flavors…its a straight up taste-bud party. Thank you so much for sharing!
So great! Thanks Erin! xoxo
just made this today to warm me up on a wintery sunday and it came out AMAZING! i am definitely going to hold on to this recipe and i think it could easily become one of my favorites.
I made this, but also added hot curry powder, mirepoix, and cubed butternut squash’ ABSOLUTELY amazing! Added to my recipe book already!
5 stars for certain btw!
Even the hubs gave it two thumbs up. Excellent recipe!
Beautiful pictures and lovely recipe! I will definitely give it a try with this rainy weather ;)
This was soooooooooooo good!
I’m surprised that I didn’t like this soup more. I thought it would be fantastic, but it was just so-so. Even though in general I love kale, I’m pretty sure I would have liked this a lot more with spinach, so if I ever make it again (and it is very easy, with ingredients I usually have on hand) I will definitely use spinach rather than kale. Personally I’d give it 2 or 3 stars, but the guests we had for dinner liked it and my 8-year-old twins loved it (and I know I over-cooked it some so that is my own fault), so it averages to 4 :)
Made this tonight. I added coconut milk. It was fabulous!! Dana you are my absolute favorite blogger. I am a mother of three small kids and my middle child has celiacs disease so I love all your recipes. Thank you for doing this
Thank you, Dana! I just made this for dinner (with TJ’s Curry Powder and TJ’s Ginger Paste), and I’m enjoying it so much. I love starchy soups. I didn’t even garnish with lemon or cilantro, and it is fab.
Curry is always one of my favourite food, especially in cool and rainy days
Loved this recipe! It was the first one I’ve made of yours, but certainly won’t be the last! So happy I found your blog :)
I made this yesterday and omg, it’s delicious. The flavor is so rich with your curry spice blend. Will definitely be making it again. The only thing I changed was to use water in place of vegetable stock to reduce the sodium content.
Thanks Dana! You’re awesome!
I made the soup and it was just perfect blend of everything. Here the temperature was -28’C in the morning, so it was really nice to eat that lovely warm soup.
Used Red Lentils instead of green and it gives it more of a hearty stew vibe. Good curry flavor and I think the Kale is great and adds a lot to the overall texture. Was worried it would turn out slimey but was just right.
I’m about to make this, adding kale in this soup sounds great, but I have a few broccoli crowns that I want to use before they spoil. If I use broccoli instead, should I still add it at the same time as I would the kale, or would it require a little more than a 3-minute steam?
Made this tonight. Used leeks instead of onion and dried Kale from last year’s garden. Used a little less curry because my kids don’t like strong curry. It tastes great. Love the combination of curry/ginger/coconut sugar. Lightly sweet and warm and a bit spicy. Perfect balance.
Wondering what it would taste like with fresh greens next time. Could definitely use the leftovers on rice.
?
I made this last night and loved it. Super easy, healthy and delicious. Thanks.
Incredible soup, love everything about it!
Loved this recipe, I made it with the thyme/Rosemary naan bread and it was delicious!
I absolutely loved this soup! It was super simple and incredibly tasty. I will definitely be making this again soon!
Had a friend over for dinner last night and made this. I was hoping it would help battle the 25 below weather we’re currently having. He could not stop eating this. He was all skeptical because it has no meat and is full of kale but after eating it, was surprised how substantial it was. Slowly turning my circle towards more plant based eating, one person at a time!
Anyway, I made it with red lentils instead of green and the leftovers are now this amazing, thick, stew. Which is totally fine by me. Thanks for the recipe Dana. They’re always great!
Really fantastic and hearty meal! I made it, as suggested, with half potato and half sweet potato – FYI the sweet potato cooks much faster than the potato. I found that because I threw them both in at the same time the result was some very soft sweet potato. I had no problem with this. I served it with brown rice. Will make again.
We had a cold front blow in last night, and this recipe couldn’t have been more perfect! It was simple, savory, and spicy (and super inexpensive to make as I already had all the ingredients on hand). I made it for myself and two other people (who are not vegetarians), and we all loved it! We enjoyed with toasted naan on the side.
This was so AMAZINGLY GOOD!!!:D I’m not sure if green lentils are the same as French lentils (which are also green??) – either way, it still worked!! No kale on hand, so we popped in a handful or two of spinach at the very end. Love how fragrant/spicy this whole dish is, definitely a new favorite!
Hi Carrie! Glad you loved it! Green lentils & French green lentils are the same so you were good all along! Thanks for the comment!
I made this last week and am making it again tonight! I went the traditional soup route and used fresh thyme, spinach and red lentils. It was so, so yummy. I stole the last bowl of it away from my fiance. You snooze you lose buddy. Thanks for another great recipe :)
WOW! I made this tonight and it’s INSANELY DELISH! I omitted 2 cups of veg broth and substituted with one 14 oz can of coconut milk at the very end. I want to wake up and eat this for breakfast EVERY. SINGLE. DAY!!! Soooo good! Thank you! Big kiss! xx
So easy and yummy.
I modified it a bit by adding coconut milk along with water and it came out really rich and sooooo delicious. Thanks for the recipe
Wow this is so good! I didn’t even have broth and used water and soy sauce and a bay leaf instead lol
It still turned out amazing!
Really warms you up with the ginger and curry powder. Thanks for the awesome recipe ♥bio
Do you think it would be just as nice “whizzed”? We have an 18mo who is awesome with the spoon but different sized ingredients are a challenge.
I love this recipe because it’s easy and convenient to make. As a student I also focus on shopping groceries in a smart way: the ingredients used here are affordable and usable for various other recipes, so I am never left with “too much” I cannot use otherwise. Recently I made this soup thicker so it’s more of a stew and easy to take with me to work with good slices of self-made bread. So comforting, warming and tasty!
Thank you so much for sharing well-wrought healthy recipes. I am happy I don’t have to put too much thought into how to make them vegan or more plant-based. <3
I used the recipe exactly and it was amazing!
I’m sick but when I got a little energy I made this soup. I didn’t follow it exactly because I didn’t have energy to keep referring back to the recipe but I got the idea. The soup came out good. Nice job! I’ll make this again.
Loved this recipe! Very easy and super tasty soup! Love the lentils for some protein!
This recipe sounds so delicious! How can I make it in a slow cooker?
Hi! I haven’t tried using a slow cooker for this one, but if you are going to give it a go, I would suggest cooking on low and adding the kale just before it is finished! If you give it a try, let me know how it goes! Good luck!
I wasn’t feeling it when it was all coming together but I changed my mind upon the first bite. I’ve never said this on a cooking site but your ideas are so talented.
Almost as good as your squash & black bean idea :)
Merci again!
What a cozy recipe! I added about a half a cup chopped dried apricots to it to add another texture and little nuggets of sweetness. Probably the sweet tooth in me :)
I enjoyed making this stew because it’s simple and really does reheat beautifully. I never made curry powder before and I can’t even remember the last time I ate curry anything, so this was fun. It’s gonna be a staple.
Just made this for the second time in three weeks, we love it!
I made this last night, and my oh my, it was very tasty! I love this website, thank you for sharing it with us all! :)
Made this last night, it was amazing! I added cumin and turmeric in addition to the other spices. Added a can of unsweetened coconut milk at the end too, that really made it yummy and delicious. Overall, great recipe! Will definitely save for later.
Thank you so much for sharing this simple and delicious recipe! I’m really proud of myself for making something so flavorful and different from what I usually whip up. I was so excited that I had to share it on my Instagram (frugalurbanfittie) :-) Will definitely be making this again before Spring.
This recipe is the bomb. I made it today and it is absolutely delicious.
This looks so delish! I have an instant pot and would like to copy this recipe using it. Could you please help me with the specs cooking it in an instant pot?
Hi! Hmm I am not sure! I don’t own an Instant Pot and have not tested the recipe in one. If you give it a try, report back on how it goes! :D
I made this and it was fantastic! I added about a cup and a half of butternut squash because I had it and it worked nicely. We had leftovers Hooray! And when my husband reheated ir, he added a bit of blood orange olive oil we happened to have, a gift from my sister… What an excellent adition. The citrus really added something special! Great recipe! Thank you!!!
I made a huge pot of this today. I gadded red lentils in addition to the green lentils and garbanzo beans as I thought those sounded good with curry. I also thickened the broth with a few tbs of brown rice flour. This is way yummy! Thanks for posting the recipe! I also appreciate the homemade curry recipe as I might use going forward.
*Added. I added red lentils. Shouldn’t type without glasses. Anyway, I took this to a chili & soup contest at work last month and won “Healthiest Chili or Soup.” I’m making another batch tonight. Works great with left over veggies.
Making this for dinner tonight, second time around – so, so very good!
I did not have kale so added frozen spinach during cooking and used parsnips instead of carrots (didn’t have any the first time around) and it turned out beautifully.
Thank you!
Warms you from the inside out. This soup is one I have come back to all winter when it’s too cold to want to eat salads with frequency. The recipe is forgiving in that I throw in more potatoes than what is called for and am not terribly precise with the curry powder spices. It’s come out great every time.
HOLY COW! I literally just made this (currently stuffing my face) and I have to say, this will now be my go-to soup! Full of flavour and the kale definitely adds that crunch. I haven’t made anything else from your recipes but I am definitely making more of an effect now!! Thank you!!
I made this recipe and it is delicious! My boyfriend is in love with it and insists that it become a staple in our household!
Just made tonight, flowing the recipe exactly (including kale, cilantro and lemon). Really a delicious soup! I highly recommend
This soup is super tasty and easy to make. I did tweak the recipe a bit though. I used half coconut milk and half veggie broth for a richer sweeter flavor. Also, I left out the kale.
Thank you f sharing your fantastic recipes with us :)
I followed the recipe exactly. Mine turned out terrific and my husband is still eating it. I used curly green kale. A white onion. Green lentils. I used the sweet potato/golden potato, and I used The Hot Curry Powder from The Spice House . I used Imagine No Chicken broth, which I think is the best for soup. I think the other secret is I used a fresh Meyer lemon to squeeze on top. I think the citrus really tops this dish and the Meyer lemon has the perfect balance of sweet to tart.
Delicious and easy to put together when the craving for Indian food strikes. You cannot beat getting about half of the daily recommended protein for a 110 lb. female in one bowl of soul-warming soup, up that if sneak in some leftover quinoa or fried tofu -note that I never have leftover fried tofu ;)
This is killer diller Dana. Six stars out of five. About to share it with my son.
Thanks!
It’s my first time making this soup tonight, and I must say that I’m impress. It’s very good, it’s packed
with taste, eating your first bowl you’d think there’s meat hidden in there somewhere. It’s also a soft
soup, in the sense that although it seems heavy it’s not. You’ll feel somewhat full after, but it’s a good kind of full, nothing like bloated from eating unhealthy junk food. I like curry, and it’s a soup you can make all year-round.
Hello, due to healthy concerns I have recently cut out gluten and dairy from my diet. I was recommended your site from a friend and it was like discovering a treasure trove of goodness!! Thank-you so much for all the amazing post and recipes! I’m really exited to try more vegan recipes and make some delicious food with heart and soul.
I’ve made this several times now and it is absolutely delicious. It turns out well when the recipe is doubled and can be frozen and reheated without issue. I usually make it with red lentils and it is perfect; it’s not as good with the green lentils. Will continue to be a staple for me!
This was super good !!!
The only thing I changed was the Kale( not a fan ) in which I used Collard greens.
It turned out aHHHmazing, boyfriend said it was the best soup he ever had!
Will definatly be making again :)
I love this soup so much, it’s so delicious and easy to make!
We made this soup tonight and the whole family loved it :)
Thank you so much for all your recipes. I’m always on your site making one thing or another ?
I made this yesterday with a few changes, based on what I already had on hand:
– Red onion vs. yellow or white
– chicken (bone) broth vs. veggie broth
– red lentils vs. green
– chopped frozen spinach vs. chopped kale
I also added a bit more garlic, didn’t use any sugar, no cilantro and squeeze lime vs. lemon juice when served.
Turned out really well. I am trying to eat more plant based and would’ve done w/ veggie broth, but I’ve got a bunch of cartons of Pacific bone broth that I don’t want to waste, so I opted to not make this dish vegan. I am by myself, so will have PLENTY of left overs for the week. May have to freeze some, but that’s just fine.
Made great leftovers. Added avocado when served and was great! Towards the end, also added a bit of brown rice and was great!
This was wonderful!! Even my kids aged 2 and 3 devoured it. It has officially made the weekly rotation. I made it as stated except I used spinach as that’s what I had on hand and I did add the coconut sugar. It’s super flavourful and I love the healthy ingredients!! I used half sweet and half regular potatoes. Thanks for this!! It really is perfect!!
Just made this and am super excited to taste it! I love your recipes.
I am Just wondering if anyone has blended it, and whether you’d recommend it blended or eaten as is?
Michelle
It´s simply amazing!!
I made this soup with the flatbread and it was an amazing combination. I used my slow cooker. I threw all the ingredients except the kale into the pot and cooked on low for 3 hours. I threw in the kale for the last 15 mins. This will be a new go-to recipe.
I made this for lunch (we have a freezing august month here in Paris, France), and it was delicious, thank you Dana! I subbed spinach for kale because I didn’t have any and it was perfect still. It needed added sugar indeed, I don’t know why but it was quite bitter (maybe because I don’t peel my vegetables for added vitamins). It is now dutifully copied in my recipe notebook where only the best ones have access, the recipes I plan to make again. It’s a VIP club and quite a few of your recipes are in it ;)
Absolutely delicious… and it’s vegan!! Soooo good… I’ll be making this dish again soon.. yum!
I love soup and I love curry so I decided to give this soup a try and oh my it was absolutely delicious!! So easy to prepare and the result was yummy! Looking forward to preparing more stuff from the blog
Thanks for the great recipe. This looks great. it’s rainy and cold here and the perfect time for this soup, I will make something like your soup for my boyfriend soon.I hope he is gonna like it.
thanku
I have been following your website/instagram religiously since I was plagued with multiple different food sensitivities/allergies back in April of 2017. Since then I cannot tell you how many recipes we have used, it has to be over 30, and we have NEVER made anything we didn’t enjoy! BUT, I think this is one of the top 3 we have made, I cannot believe how flavourful it is without being unhealthy!!
We did make a small change though, we roasted the veggies for 45-50 min at 425C, so I guess we kind of mixed two of your recipes into one super dinner.
Thanks for everything, you have really helped me through tough times, you gave me hope when I was overwhelmed with finding foods I could actually eat that were healthy and yummy! I finally have the courage to cook as fearlessly as I did prior to being told about my food intolerances, and I am forever grateful to you for that.
I love this recipe! I’ve prob made it 3 times now. This is nice with butternut squash or a can of coconut milk for extra creamyness.
I can’t get over how delicious this soup was! WOW! My husband made it last night, taste was awesome now i’ll daily make it with dinner love it thanks
Hi there,
I made this last night and it’s fabulous! I might want to make it every week. I went a bit nuts with the kale because I had extra; it was so yummy. I added a little bit of nutmeg and dried parsley. It is a perfect soup. Thank you!!!
Do you think it would be good if I subbed cauliflower for the yellow potatoes? Excited to make this tonight.
Hi Sarah! We haven’t tried it, but if you do let us know how it turns out!
I made this soup this weekend to eat on during the week and I have to say, I love it! It is one of my favorite soups and it’s so healthy. I omitted the ginger…I don’t like it, I also didn’t add the kale because I forgot to buy it, but otherwise I stuck to the recipe as it was written. I will be making this soup multiple times this fall/winter season. I’m so glad I found this recipe!
this was easy and VERY good, will be making again :)
Just made this. Delicious!
Soooooooo goood!!!!!!!!! Probably my favorite soup now, honestly. Lime and a dash of salt & pepper, DELISH. Perfect for those nights in.
I Made it and used by immersion blender and made it thick like a chowder. Delicious!
This was so comforting, easy, and delicious!!! I highly highly recommend it! I love the combo of reg/sweet potatoes (I used yukon gold b/c they’re the best). I also added some chopped celery since I like adding it to soups/stews. I topped my bowl off with nutritional yeast which made it taste even better.
Thank you so very much for making and sharing your awesome recipes.
This was so comforting, easy, and delicious!!! I highly highly recommend it! I love the combo of reg/sweet potatoes (I used yukon gold b/c they’re the best). I didn’t have ginger so I used ginger powder and I also added some chopped celery since I like adding it to soups/stews. I used a madras curry powder blend by Sun Brands; I recommend it. I topped my bowl off with nutritional yeast which made it taste even better. When eating the leftovers, I might consider adding a touch of lemon/vinegar (acid) when serving to brighten it up!
Thank you so very much for making and sharing your awesome recipes.
Can I freeze this? How long will it last if I do?
Hi Joan! Store leftovers in the refrigerator up to 5 days or in the freezer up to 1 month.
Thanks so much for another delicious vegan recipe! I made this last week and it was so easy to make and also perfect for the colder weather. It was actually the first soup I’ve ever made. My boyfriend, who tends to only eat pizza and Hot Pockets, even loved it and ate a ton of it. Thanks again :)
Very good but a little spicy for my tastes. Will reduce curry next time. Can’t figure out why my soup didn’t thicken as pictured. Also lentils were not very soft after 25 minutes and I overlooked my potatoes in the process. Planning to make again but hoping for better results
Came home from work late, was tired but pushed through and made this soup… Amaaazing! I used regular potatoes only because I had the Mediterranean Sweet potatoes the night before (another fave of minimalist bakers) and used spinach instead of kale because Its what I had. Defreakinglcious! Going to be making this one frequently.
I made this last night and it was delicious!
I followed your recipe down to the gram without needing to improvise or add anything, (which is rare for me), & it was perfection.
Anyway, thank you for this yum, yummy recipe! It’s perfect for these cold winter days/nights-I’m so pleased. I have pics if you want to see them for any reason, Fyi.
I also made your Curry powder recipe for this and that is really great also. Thanks again!
~Kimberly
Absolutely delicious and filling. Will be making a regular addition to the table, yum!
Great recipe! I used red lentils and added half a can of light coconut milk. Perfect for using up some wilted kale. Thank you!
Do you think cauliflower would be a good addition to this soup? I have some in the fridge that I need to use…
Hi Angela! We haven’t tried it, but if you do let us know how it turns out!
This is my 9189x that I am making this recipe! It so easy! Nourishing, warm, yummy!!! And easyyy! Thank you for sharing this my to go recipe( once a week) ?
Don’t tell anyone but I lick my plate after I’m ✅ ??
This was a quick, hearty and easy recipe for a cold January night when nobody feels like cooking. My husband ate his with rice as a ‘curry’ dish but I also enjoyed this as a true soup. We didn’t add any sugar as we found the sweet potato gave this dish enough sweetness. Curry powder can sometimes add a bitterness to dishes if you use too much so I was careful about adding a little at a time and tasting before adding more. Thanks for another delicious and healthy meal!
I made the non-curry spice variation, since my roommate and I haven’t tried curry lately and don’t know if we like it… this was really tasty! I think the ginger must have been magical because woooooow it smelled so good going in and the broth was wonderful. The traditional conflict between don’t burn your tongue off and it’s so good I want to eat it now. :)
Made it again, this time with the curry (and all sweet potato instead of half and half, but that was mostly an accident). It came out really tasty both ways! :D
This recipe is delicious, somewhat surprisingly to me because the ingredients are so simple. I made the recipe with unsalted stock and added no salt, using a mix of potato and sweet potato. It was so flavorful and had nice hints of sweetness, likely from the sweet potato and maybe the ginger. Will definitely make again this season. Thanks for such a great recipe.
Your recipes are what I search through each week when I make my meal plan… i rave about your recipes to my family they love to hear what I’m making for dinner and I just wanted to tell you that you have made me confident in the kitchen. I have always been self conscious cooking even though I enjoyed it. I just always felt like I couldn’t follow recipes because they were too complicated or had ingredients I couldn’t find where I live and rarely something would turn out the way I hoped. Your recipes are delicious, I can follow them (they are clear and concise), they don’t take too long to make and honestly every single recipe I’ve made from you has turned out so delicious that it gets added to my rotation. My passion for cooking has been restored and my confidence has soared! Thank you Dana!!!
I LOVE YOUR RECIPES!!! I came down with the cold/flu thing yesterday and this is what I have a taste for… have a big pot simmering now… I will add spinach and peas… I love peas in curried dishes… Thanks for all that you do!
Delicious! My boyfriend loves it, it’s our new go-to!
This was so satisfying! I increased the fresh ginger and added celery and red peppers.
This soup is utterly Delicious!!!
I followed the recipe exactly (with the addition of the coconut sugar). No edits necessary!
I didn’t make my own curry but used a Hot Yellow Curry Powder I already had on hand.
Yum!
I’m not usually a reviewer of things, but I think your website has changed me. How can I not tell everyone how amazing your recipes are?! This soup is so ridiculously easy to make – and ridiculously tasty too! Even my sweet potato hating hubby loves it. I made it with canned lentils, didn’t have ginger or kale so omitted them, and added some frozen spinach for extra greens. Now I’m off to review all the other magical recipes I’ve made of yours.
Thank you for the sweet comment, Jasmin! We’re so glad you find the recipes useful! (Also, thanks for sharing your subs on the recipe!)
seriously amazing!!!
Great, tasty soup, although the minced ginger made it too sharp for me.
But at least the rest of the vegan crowd loved it!
Hi! I found this when looking for some dishes to get more protein in my diet. I put the recipe in my calorie counting app just as it is but only come out with 14 grams of protein, not 23g. Wondering where those other grams are! I don’t want to miss out on them. Do you have some secret high protein veggie broth or something?
Can this be made in an instant pot? If so what are the instructions.
Hi Erika! We haven’t tried making it in an instant pot, but others in the comments have! Scan the other comments for suggestions :D
Made this the other day before my friend came over for supper, and he asked for seconds! This soup is hearty and delicious, like a warm hug :) I also used hot curry powder because I like things a little spicier. Definitely will be making this again soon!
Whoop! We’re glad to hear it was a hit!
Is it fine to use pumpkin instead of sweet potato?
Yes, that should work!
I love this! I used red onion (I didn’t have white), and I used orange and purple sweet potatoes (had no white potatoes) but left everything else the same as recipe. Delicious! I have a question about the kale – have you (or any readers here) heard of a warning to not “heat, cool/freeze, and then re-heat” leafy greens? A friend told me she never keeps any leftover kale, spinach or chard for this reason (and it sounded silly to me) but then I found a few websites which mentioned it, so I was hoping to hear from anyone about the actual science of that idea (rumor? myth? still not sure!). (Guess I could steam some fresh kale when I reheat leftovers). Thanks so much!
This is simply amazing.
Make it now and add some chilli.
Beautiful!
We are glad you enjoyed it, Natacia!
Great recipe. I often use it as inspiration for last-minute dinners when I’ve forgotten to soak some other beans. I also usually throw it together with whatever I have handy (or whatever’s coming out of our garden in bushels): sweet potatoes or squash for the potatoes, red lentils for the green lentils, broccoli or spinach for the kale, zucchini for the carrots, etc. And, of course, as soon as I’m done cooking, I slip into my fuzzy polar bear fleece pajamas, especially when it’s a Portland-esque rainy day in Ontario.
This is the second time I have made this soup. I have also used your fab one pot vegetable broth as a base for this. I am using puy lentils today, and brown lentils last time. I have followed the recipes exactly, and each time, turn out delicious.
Delicious and so easy to make! I accidentally chopped too much ginger but it added a nice zing. Thanks for all the ‘minimalist’ recipes Dana. I have your cookbook and it’s my go-to for gluten free and vegan options!
Delicious. Simple receipe that yields an aroma filled house and satisfied palettes!
I made this recipe last night. I ended up having to use only 3 cups of vegetable broth because that was all that I had left and then 2.5 cups of water. It turned out delicious. My partner liked it and had two bowls. Finished the first bowl standing in the kitchen, lol. I figured he would want to add some red pepper flakes to it or something to make it spicy but he enjoyed it as is! Thanks for the recipe. It was a hit.
Great! Thanks for sharing, Gerlyn!