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).
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:
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!)
- 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
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.
*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