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Curried Potato & Lentil Soup (1 Pot!)

Hearty bowl full of 1-Pot Curry Soup with lentils and veggies

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?

Wood cutting board with onions, carrots, garlic, ginger, sweet potatoes, and potatoes for making healthy gluten-free vegan soup

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!

Stirring spices into vegetables for healthy 1-pot Curry Soup with lentils and veggies

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.

Stirring a big pot of our healthy vegan curry soup recipe

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!

A hearty bowl full of gluten-free vegan Curry Soup with lentils and veggies

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Simple Curried Lentil Veg Soup SQUARE
4.85 from 102 votes

Curried Kale, Potato & Lentil Soup (1-Pot!)

Hearty, comforting curry lentil soup with potatoes and kale! Big curry flavor in this 1-pot soup that comes together in less than 45 minutes. The perfect satisfying, healthy, plant-based meal.
Author: Minimalist Baker
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 (entrée servings)
Category: Side, Soup
Cuisine: Gluten-Free, Indian-Inspired, Vegan
Freezer Friendly 1 month
Does it keep? 5 Days

Ingredients

US Customary - Metric

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

FOR SERVING optional

  • Fresh chopped cilantro
  • Lemon juice
  • Bread or Flatbread

Instructions

  1. 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.
  2. 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.
  3. 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.

  4. 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.
  5. 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.

  6. In the last few minutes of cooking, add the kale and cover to steam until tender but still vibrant green - about 2-3 minutes.
  7. 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
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197 Comments Asian-Inspired, Dairy-Free, Dinner, Entree, Fall, Gluten Free, Grain-Free, Indian-Inspired, Nut-Free, One Bowl, Recipes, Refined Sugar-Free, Savory, Sides, Soup, Soy-Free, Summer, Vegan, Winter

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danaHi, I'm Dana! I am a food stylist, photographer, creator of Food Photography School and author of Everyday Cooking.

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Talk About It

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All commentsI made thisQuestions
  1. Avatar for Tom ~ Raise Your GardenTom ~ Raise Your Garden says

    January 4, 2017 at 5:46 am

    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.

    Reply
    • Avatar for ChristineChristine says

      January 4, 2017 at 11:23 am

      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!

      Reply
  2. Avatar for DeeDee says

    January 4, 2017 at 11:17 am

    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!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      January 4, 2017 at 11:29 am

      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!

      Reply
  3. Avatar for dianadiana says

    January 4, 2017 at 11:26 am

    hello there .. i DO not like kale or many recipes that call for it.. what green can i subsitute for it please… thank you

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      January 4, 2017 at 11:30 am

      Hi! I think green beans or collard greens would be great in this soup. Even broccoli or cabbage. Good luck!

      Reply
      • Avatar for Tanya K.Tanya K. says

        January 14, 2017 at 2:26 am

        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.

        Reply
      • Avatar for GraceGrace says

        January 14, 2017 at 2:24 pm

        I used arugula and it turned out stellar!!

        Reply
      • Avatar for BrittneyBrittney says

        December 27, 2017 at 4:47 am

        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 :)

        Reply
  4. Avatar for Brooklyn MurtaughBrooklyn Murtaugh says

    January 4, 2017 at 11:32 am

    Oh my goodness this looks so good!!

    Reply
  5. Avatar for Suzannah KolbeckSuzannah Kolbeck says

    January 4, 2017 at 11:45 am

    I always forget how much I love lentil soup until I amke a big pot of it. This version sounds delicious!

    Reply
  6. Avatar for BrittanyBrittany says

    January 4, 2017 at 12:15 pm

    You had me at curried!! <3

    Reply
  7. Avatar for ChristinaChristina says

    January 4, 2017 at 12:20 pm

    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!?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      January 4, 2017 at 4:16 pm

      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!

      Reply
    • Avatar for TimTim says

      December 29, 2017 at 10:05 pm

      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)

      Reply
      • Avatar for CandiceCandice says

        December 31, 2017 at 11:04 am

        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!

        Reply
  8. Avatar for AshleyAshley says

    January 4, 2017 at 1:31 pm

    Picky lentil eater over here; do you think red lentils would work as well as green? Thanks in advance!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      January 4, 2017 at 4:17 pm

      I do! Red lentils just get softer and cook faster. So keep that in mind!

      Reply
      • Avatar for SueSue says

        January 9, 2017 at 2:30 pm

        I used red lentils and added them near the end so not so mushy. Your recipe was absoutely amazing and a smash hit!

        Reply
  9. Avatar for Jasmine De FinaJasmine De Fina says

    January 4, 2017 at 2:01 pm

    Best soup I’ve ever made! Absolutely delicious!!!! Thank you!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      January 4, 2017 at 4:16 pm

      Whoop! Thanks for sharing!

      Reply
      • Avatar for DianaDiana says

        January 24, 2018 at 5:45 pm

        Delicious! I appreciate all the cooking details in the recipe, I feel like those are often missing but so crucial. Will make again, thanks!

        Reply
  10. Avatar for AnnaAnna says

    January 4, 2017 at 3:26 pm

    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!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      January 4, 2017 at 4:17 pm

      Lovely! Thanks for sharing!

      Reply
  11. Avatar for Brianna BattistaBrianna Battista says

    January 4, 2017 at 4:08 pm

    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!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      January 4, 2017 at 4:17 pm

      Yay! Thanks for sharing!

      Reply
  12. Avatar for KristenKristen says

    January 4, 2017 at 5:41 pm

    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!

    Reply
    • Avatar for AdriannaAdrianna says

      September 4, 2017 at 7:12 pm

      HI how exactly would you cook this in an instant pot just got a my first one day

      thank you!

      Reply
  13. Avatar for Tatyana HanleyTatyana Hanley says

    January 4, 2017 at 6:47 pm

    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!

    Reply
  14. Avatar for MarenMaren says

    January 4, 2017 at 7:23 pm

    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!

    Reply
    • Avatar for MartinMartin says

      January 5, 2017 at 5:18 pm

      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.

      Reply
      • Avatar for JBJB says

        March 16, 2017 at 8:37 am

        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.

        Reply
    • Avatar for juliejulie says

      January 10, 2017 at 1:40 pm

      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!

      Reply
  15. Avatar for HollyHolly says

    January 4, 2017 at 7:41 pm

    Is it possible that to use crockpot? If so, are there any changes in the recipe?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      January 5, 2017 at 8:52 pm

      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!

      Reply
  16. Avatar for DaciaDacia says

    January 4, 2017 at 7:58 pm

    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.

    Reply
  17. Avatar for BethBeth says

    January 4, 2017 at 8:21 pm

    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!

    Reply
  18. Avatar for JacquelineJacqueline says

    January 4, 2017 at 8:34 pm

    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!

    Reply
  19. Avatar for Madeleine KarlssonMadeleine Karlsson says

    January 4, 2017 at 10:46 pm

    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

    Reply
  20. Avatar for Stephanie HernandezStephanie Hernandez says

    January 5, 2017 at 5:18 am

    Are the lentils already cooked before you add to the pot?

    Reply
    • Avatar for JacquelineJacqueline says

      January 5, 2017 at 7:24 am

      No, just clean and drain them and add to the pot. They cook perfectly!

      Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      January 5, 2017 at 8:37 pm

      Hi! Nope – dry lentils! Happy cooking!

      Reply
  21. Avatar for JordanJordan says

    January 5, 2017 at 8:37 am

    Perfect for a wintery day, wonderful flavour but definitely has more of a stew feel……. I’m not complaining:)

    Reply
  22. Avatar for FabiFabi says

    January 5, 2017 at 11:39 am

    Thank you very much. We just ate this delicious dish!! I love it!! :)

    Reply
  23. Avatar for LouiseLouise says

    January 5, 2017 at 12:26 pm

    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

    Reply
  24. Avatar for HollyHolly says

    January 5, 2017 at 2:13 pm

    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.

    Reply
  25. Avatar for PaulinaPaulina says

    January 5, 2017 at 2:16 pm

    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.

    Reply
  26. Avatar for SabineSabine says

    January 5, 2017 at 2:26 pm

    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.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      January 5, 2017 at 7:50 pm

      Hi Sabine! It honestly doesn’t matter. I use a 6 quart pot. But a large saucepan would work, too!

      Reply
  27. Avatar for Sarah CSarah C says

    January 5, 2017 at 2:34 pm

    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!

    Reply
  28. Avatar for MichelleMichelle says

    January 5, 2017 at 9:12 pm

    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 ❤️

    Reply
  29. Avatar for Bethany RichettiBethany Richetti says

    January 6, 2017 at 5:54 am

    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.

    Reply
  30. Avatar for AliceQAliceQ says

    January 6, 2017 at 10:14 am

    I made this soup last night and it is absolutely delicious. I am having leftovers for lunch. Thank you for sharing this recipe.

    Reply
  31. Avatar for JeffJeff says

    January 6, 2017 at 11:57 am

    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!

    Reply
  32. Avatar for KelseyKelsey says

    January 7, 2017 at 9:08 am

    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.

    Reply
    • Avatar for KelseyKelsey says

      January 7, 2017 at 9:09 am

      Also! I think it would be delicious with some mushrooms added for a good umami flavor

      Reply
  33. Avatar for CatCat says

    January 7, 2017 at 11:24 am

    I made this yesterday. It was delicious and my 2.5 year old asked for seconds!

    Reply
  34. Avatar for ErinErin says

    January 7, 2017 at 1:16 pm

    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!

    Reply
    • Avatar for ErinErin says

      January 8, 2017 at 11:56 am

      Agree!

      Reply
  35. Avatar for JamieJamie says

    January 7, 2017 at 1:44 pm

    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.

    Reply
  36. Avatar for AlexandraAlexandra says

    January 7, 2017 at 4:25 pm

    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!

    Reply
  37. Avatar for KateKate says

    January 7, 2017 at 4:51 pm

    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!

    Reply
  38. Avatar for VeronicaVeronica says

    January 7, 2017 at 6:19 pm

    Every recipe I have tried from you has been a hit and this soup was delicious!

    Reply
  39. Avatar for JennaJenna says

    January 7, 2017 at 7:13 pm

    Awesome!

    Reply
  40. Avatar for KatherineKatherine says

    January 7, 2017 at 7:18 pm

    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 :)

    Reply
  41. Avatar for RachelRachel says

    January 8, 2017 at 2:44 am

    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 :)

    Reply
  42. Avatar for Gustavo WoltmannGustavo Woltmann says

    January 8, 2017 at 8:31 am

    It is a perfect soup for everyone. My family and I loves it. Thanks!

    – gustavo woltmann

    Reply
  43. Avatar for StefanieStefanie says

    January 8, 2017 at 9:16 am

    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)

    Reply
  44. Avatar for ErinErin says

    January 8, 2017 at 11:54 am

    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!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      January 8, 2017 at 12:12 pm

      So great! Thanks Erin! xoxo

      Reply
  45. Avatar for s bordeauxs bordeaux says

    January 8, 2017 at 1:03 pm

    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.

    Reply
  46. Avatar for Melissa Page BoeshansMelissa Page Boeshans says

    January 8, 2017 at 5:52 pm

    I made this, but also added hot curry powder, mirepoix, and cubed butternut squash’ ABSOLUTELY amazing! Added to my recipe book already!

    Reply
  47. Avatar for Melissa Page BoeshansMelissa Page Boeshans says

    January 8, 2017 at 5:53 pm

    5 stars for certain btw!

    Reply
  48. Avatar for KevlarknitKevlarknit says

    January 9, 2017 at 1:40 am

    Even the hubs gave it two thumbs up. Excellent recipe!

    Reply
  49. Avatar for BernardetteBernardette says

    January 9, 2017 at 5:29 am

    Beautiful pictures and lovely recipe! I will definitely give it a try with this rainy weather ;)

    Reply
  50. Avatar for ErinErin says

    January 9, 2017 at 7:08 am

    This was soooooooooooo good!

    Reply
  51. Avatar for RunningPathESRunningPathES says

    January 9, 2017 at 9:52 am

    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 :)

    Reply
  52. Avatar for Jaime JuneJaime June says

    January 9, 2017 at 6:18 pm

    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

    Reply
  53. Avatar for VanessaVanessa says

    January 9, 2017 at 6:46 pm

    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.

    Reply
  54. Avatar for Minh NguyenMinh Nguyen says

    January 10, 2017 at 2:32 am

    Curry is always one of my favourite food, especially in cool and rainy days

    Reply
  55. Avatar for Kara BlytheKara Blythe says

    January 10, 2017 at 5:14 am

    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 :)

    Reply
  56. Avatar for ChiChi says

    January 10, 2017 at 8:54 am

    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!

    Reply
  57. Avatar for ChristineChristine says

    January 10, 2017 at 9:12 am

    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.

    Reply
  58. Avatar for Andrew SchneiderAndrew Schneider says

    January 10, 2017 at 9:32 am

    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.

    Reply
  59. Avatar for Meg GallagherMeg Gallagher says

    January 10, 2017 at 1:15 pm

    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?

    Reply
  60. Avatar for MegMeg says

    January 10, 2017 at 9:23 pm

    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.
    ?

    Reply
  61. Avatar for johnjohn says

    January 11, 2017 at 8:47 am

    I made this last night and loved it. Super easy, healthy and delicious. Thanks.

    Reply
  62. Avatar for ElenaElena says

    January 11, 2017 at 11:26 am

    Incredible soup, love everything about it!

    Reply
  63. Avatar for BizzaBizza says

    January 11, 2017 at 12:17 pm

    Loved this recipe, I made it with the thyme/Rosemary naan bread and it was delicious!

    Reply
  64. Avatar for HeatherHeather says

    January 12, 2017 at 7:06 pm

    I absolutely loved this soup! It was super simple and incredibly tasty. I will definitely be making this again soon!

    Reply
  65. Avatar for IanIan says

    January 13, 2017 at 7:10 am

    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!

    Reply
  66. Avatar for SaffronSaffron says

    January 14, 2017 at 8:28 am

    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.

    Reply
  67. Avatar for LauraLaura says

    January 14, 2017 at 9:52 am

    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.

    Reply
  68. Avatar for CarrieCarrie says

    January 14, 2017 at 3:04 pm

    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!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      January 16, 2017 at 6:59 am

      Hi Carrie! Glad you loved it! Green lentils & French green lentils are the same so you were good all along! Thanks for the comment!

      Reply
  69. Avatar for SeemaSeema says

    January 14, 2017 at 5:28 pm

    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 :)

    Reply
  70. Avatar for Jennifer CohenJennifer Cohen says

    January 14, 2017 at 5:42 pm

    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

    Reply
  71. Avatar for TanyaTanya says

    January 17, 2017 at 3:31 pm

    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

    Reply
  72. Avatar for NicNic says

    January 21, 2017 at 4:18 pm

    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

    Reply
  73. Avatar for ZelZel says

    January 21, 2017 at 5:29 pm

    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.

    Reply
  74. Avatar for JuneJune says

    January 22, 2017 at 12:03 pm

    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

    Reply
  75. Avatar for LeynaLeyna says

    January 22, 2017 at 6:20 pm

    I used the recipe exactly and it was amazing!

    Reply
  76. Avatar for ShayShay says

    January 24, 2017 at 6:19 pm

    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.

    Reply
  77. Avatar for MiaMia says

    January 25, 2017 at 4:09 pm

    Loved this recipe! Very easy and super tasty soup! Love the lentils for some protein!

    Reply
  78. Avatar for AndreaAndrea says

    January 27, 2017 at 4:19 am

    This recipe sounds so delicious! How can I make it in a slow cooker?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      January 27, 2017 at 6:24 am

      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!

      Reply
  79. Avatar for mimimimi says

    January 27, 2017 at 10:57 am

    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!

    Reply
  80. Avatar for EmmaEmma says

    January 31, 2017 at 7:53 am

    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 :)

    Reply
  81. Avatar for LatifahLatifah says

    January 31, 2017 at 4:37 pm

    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.

    Reply
  82. Avatar for Eric BoschEric Bosch says

    February 1, 2017 at 4:07 pm

    Just made this for the second time in three weeks, we love it!

    Reply
  83. Avatar for Danielle JacksonDanielle Jackson says

    February 2, 2017 at 8:26 am

    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! :)

    Reply
  84. Avatar for LydiaLydia says

    February 4, 2017 at 12:03 pm

    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.

    Reply
  85. Avatar for Miracle JoyMiracle Joy says

    February 5, 2017 at 11:04 am

    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.

    Reply
  86. Avatar for Uditi SinghUditi Singh says

    February 5, 2017 at 3:32 pm

    This recipe is the bomb. I made it today and it is absolutely delicious.

    Reply
  87. Avatar for Rachel PillaiRachel Pillai says

    February 7, 2017 at 2:39 pm

    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?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      February 8, 2017 at 5:44 am

      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

      Reply
  88. Avatar for JenniferJennifer says

    February 8, 2017 at 7:19 pm

    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!!!

    Reply
  89. Avatar for MelMel says

    February 11, 2017 at 2:22 pm

    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.

    Reply
    • Avatar for MelMel says

      March 4, 2017 at 3:43 pm

      *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.

      Reply
  90. Avatar for MelissaMelissa says

    February 23, 2017 at 3:25 pm

    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!

    Reply
  91. Avatar for VanessaVanessa says

    February 27, 2017 at 1:00 pm

    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.

    Reply
  92. Avatar for JessJess says

    March 1, 2017 at 1:45 am

    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!!

    Reply
  93. Avatar for TianaTiana says

    March 8, 2017 at 2:08 pm

    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!

    Reply
  94. Avatar for RoseRose says

    March 20, 2017 at 4:18 pm

    Just made tonight, flowing the recipe exactly (including kale, cilantro and lemon). Really a delicious soup! I highly recommend

    Reply
  95. Avatar for TanyaTanya says

    March 20, 2017 at 7:11 pm

    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 :)

    Reply
  96. Avatar for ElaineElaine says

    March 25, 2017 at 9:05 pm

    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.

    Reply
  97. Avatar for JudithJudith says

    April 18, 2017 at 12:13 pm

    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 ;)

    Reply
  98. Avatar for John PtacekJohn Ptacek says

    April 22, 2017 at 4:33 pm

    This is killer diller Dana. Six stars out of five. About to share it with my son.

    Thanks!

    Reply
  99. Avatar for MikeMike says

    April 26, 2017 at 10:17 pm

    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.

    Reply
  100. Avatar for MaryMary says

    May 8, 2017 at 12:27 am

    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.

    Reply
  101. Avatar for EricaErica says

    May 17, 2017 at 7:29 pm

    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!

    Reply
  102. Avatar for AmandaAmanda says

    May 20, 2017 at 7:41 am

    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 :)

    Reply
  103. Avatar for LoreLore says

    June 16, 2017 at 5:24 am

    I love this soup so much, it’s so delicious and easy to make!

    Reply
  104. Avatar for IbyIby says

    June 21, 2017 at 7:16 pm

    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 ?

    Reply
  105. Avatar for Jen GJen G says

    July 17, 2017 at 9:26 am

    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.

    Reply
    • Avatar for Jen GJen G says

      July 21, 2017 at 4:46 pm

      Made great leftovers. Added avocado when served and was great! Towards the end, also added a bit of brown rice and was great!

      Reply
  106. Avatar for JessicaJessica says

    July 20, 2017 at 9:28 am

    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!!

    Reply
  107. Avatar for MichelleMichelle says

    July 24, 2017 at 5:43 pm

    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

    Reply
  108. Avatar for FlaviaFlavia says

    July 31, 2017 at 10:46 am

    It´s simply amazing!!

    Reply
  109. Avatar for KiaKia says

    August 7, 2017 at 3:49 pm

    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.

    Reply
  110. Avatar for GuillemetteGuillemette says

    August 13, 2017 at 7:20 am

    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 ;)

    Reply
  111. Avatar for Edwina hanleyEdwina hanley says

    August 14, 2017 at 7:09 pm

    Absolutely delicious… and it’s vegan!! Soooo good… I’ll be making this dish again soon.. yum!

    Reply
  112. Avatar for MarciaMarcia says

    August 22, 2017 at 6:51 am

    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

    Reply
  113. Avatar for sohani patelsohani patel says

    August 31, 2017 at 10:17 am

    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

    Reply
  114. Avatar for Nikki W.Nikki W. says

    September 9, 2017 at 5:31 pm

    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.

    Reply
  115. Avatar for ShelbyShelby says

    September 11, 2017 at 3:45 pm

    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.

    Reply
  116. Avatar for sohani patelsohani patel says

    September 11, 2017 at 10:35 pm

    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

    Reply
  117. Avatar for RhondaRhonda says

    October 3, 2017 at 11:52 pm

    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!!!

    Reply
  118. Avatar for SarahSarah says

    October 7, 2017 at 10:55 am

    Do you think it would be good if I subbed cauliflower for the yellow potatoes? Excited to make this tonight.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      October 10, 2017 at 7:14 pm

      Hi Sarah! We haven’t tried it, but if you do let us know how it turns out!

      Reply
  119. Avatar for Amy RauchAmy Rauch says

    October 9, 2017 at 1:56 pm

    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!

    Reply
  120. Avatar for LisaLisa says

    October 29, 2017 at 6:07 pm

    this was easy and VERY good, will be making again :)

    Reply
  121. Avatar for BrooklynBrooklyn says

    November 2, 2017 at 7:30 pm

    Just made this. Delicious!

    Reply
  122. Avatar for CassidyCassidy says

    November 9, 2017 at 3:05 pm

    Soooooooo goood!!!!!!!!! Probably my favorite soup now, honestly. Lime and a dash of salt & pepper, DELISH. Perfect for those nights in.

    Reply
  123. Avatar for Judi Weinstein-RubenJudi Weinstein-Ruben says

    November 10, 2017 at 1:21 pm

    I Made it and used by immersion blender and made it thick like a chowder. Delicious!

    Reply
  124. Avatar for GraceGrace says

    November 18, 2017 at 2:12 pm

    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.

    Reply
    • Avatar for GraceGrace says

      November 18, 2017 at 2:20 pm

      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.

      Reply
  125. Avatar for JoanJoan says

    November 20, 2017 at 5:57 pm

    Can I freeze this? How long will it last if I do?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      November 20, 2017 at 7:22 pm

      Hi Joan! Store leftovers in the refrigerator up to 5 days or in the freezer up to 1 month.

      Reply
  126. Avatar for DevonDevon says

    November 29, 2017 at 1:24 pm

    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 :)

    Reply
  127. Avatar for DeeDee says

    December 4, 2017 at 5:35 pm

    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

    Reply
  128. Avatar for JessicaJessica says

    December 6, 2017 at 8:41 pm

    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.

    Reply
  129. Avatar for Kimberly NelsonKimberly Nelson says

    December 10, 2017 at 3:47 am

    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

    Reply
  130. Avatar for Bernadette AllfreyBernadette Allfrey says

    December 11, 2017 at 10:48 am

    Absolutely delicious and filling. Will be making a regular addition to the table, yum!

    Reply
  131. Avatar for JohannaJohanna says

    December 19, 2017 at 2:48 pm

    Great recipe! I used red lentils and added half a can of light coconut milk. Perfect for using up some wilted kale. Thank you!

    Reply
  132. Avatar for Angela SaxonAngela Saxon says

    December 24, 2017 at 6:53 am

    Do you think cauliflower would be a good addition to this soup? I have some in the fridge that I need to use…

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      December 27, 2017 at 5:37 pm

      Hi Angela! We haven’t tried it, but if you do let us know how it turns out!

      Reply
  133. Avatar for IvaIva says

    December 27, 2017 at 3:41 pm

    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 ✅ ??

    Reply
  134. Avatar for DivyaDivya says

    January 7, 2018 at 6:38 am

    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!

    Reply
  135. Avatar for Jessi SummersJessi Summers says

    January 8, 2018 at 5:33 pm

    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. :)

    Reply
    • Avatar for Jessi SummersJessi Summers says

      March 26, 2018 at 4:08 pm

      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

      Reply
  136. Avatar for NatashaNatasha says

    January 22, 2018 at 6:06 am

    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.

    Reply
  137. Avatar for Denise CDenise C says

    February 1, 2018 at 6:56 pm

    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!!!

    Reply
  138. Avatar for KarenKaren says

    February 3, 2018 at 7:31 am

    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!

    Reply
  139. Avatar for Alexander HainesAlexander Haines says

    February 8, 2018 at 3:02 pm

    Delicious! My boyfriend loves it, it’s our new go-to!

    Reply
  140. Avatar for CGCG says

    February 12, 2018 at 3:34 pm

    This was so satisfying! I increased the fresh ginger and added celery and red peppers.

    Reply
  141. Avatar for LitanyaLitanya says

    February 18, 2018 at 12:58 pm

    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!

    Reply
  142. Avatar for JasminJasmin says

    February 24, 2018 at 9:20 pm

    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.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      February 25, 2018 at 3:28 pm

      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!)

      Reply
  143. Avatar for KatKat says

    February 28, 2018 at 10:21 am

    seriously amazing!!!

    Reply
  144. Avatar for CMSMJCMSMJ says

    March 18, 2018 at 3:33 pm

    Great, tasty soup, although the minced ginger made it too sharp for me.
    But at least the rest of the vegan crowd loved it!

    Reply
  145. Avatar for SarahSarah says

    March 19, 2018 at 10:18 am

    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?

    Reply
  146. Avatar for Erika WyckoffErika Wyckoff says

    March 25, 2018 at 2:27 pm

    Can this be made in an instant pot? If so what are the instructions.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      March 26, 2018 at 9:46 am

      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

      Reply
  147. Avatar for XieyuXieyu says

    April 16, 2018 at 7:01 am

    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!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      April 16, 2018 at 7:06 am

      Whoop! We’re glad to hear it was a hit!

      Reply
  148. Avatar for vikkivikki says

    May 12, 2018 at 7:47 pm

    Is it fine to use pumpkin instead of sweet potato?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      May 13, 2018 at 7:24 am

      Yes, that should work!

      Reply
  149. Avatar for EvaEva says

    May 19, 2018 at 6:05 pm

    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!

    Reply
  150. Avatar for NataciaNatacia says

    September 28, 2018 at 12:24 pm

    This is simply amazing.
    Make it now and add some chilli.
    Beautiful!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      September 28, 2018 at 12:39 pm

      We are glad you enjoyed it, Natacia!

      Reply
  151. Avatar for ShawnShawn says

    October 8, 2018 at 1:11 pm

    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.

    Reply
  152. Avatar for Carol Ann ZwierzhowskiCarol Ann Zwierzhowski says

    November 11, 2018 at 8:14 am

    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.

    Reply
  153. Avatar for JaneJane says

    November 25, 2018 at 8:56 am

    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!

    Reply
  154. Avatar for ShemaiahShemaiah says

    November 26, 2018 at 4:52 pm

    Delicious. Simple receipe that yields an aroma filled house and satisfied palettes!

    Reply
  155. Avatar for Gerlyn M.Gerlyn M. says

    December 2, 2018 at 8:12 am

    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.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      December 2, 2018 at 10:02 am

      Great! Thanks for sharing, Gerlyn!

      Reply

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Hello! We share plant-based recipes requiring 10 ingredients or less, 1 bowl, or 30 minutes or less to prepare. All eaters are welcome.
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