Curried Potato & Lentil Soup (1 Pot!)

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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). While curry powder is not a common ingredient in traditional Indian cooking, it is a British invention inspired to evoke Indian flavors.

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:

& 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

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
Simple Curried Lentil Veg Soup SQUARE
4.85 from 163 votes
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 (entrée servings)
Course Side, Soup
Cuisine Gluten-Free, Indian-Inspired, Vegan
Freezer Friendly 1 month
Does it keep? 5 Days



  • 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


  • 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.


*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 (1 of 4 servings)

Serving: 1 entrée servings Calories: 390 Carbohydrates: 61.6 g Protein: 23.1 g Fat: 6.2 g Saturated Fat: 3.8 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 1000 mg Fiber: 19.9 g Sugar: 6.3 g

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My Rating:

  1. OKay says

    I was craving something cozy and had a bunch of potatoes that needed to be used, and this was PERFECT!! I made a couple minor/standard substitutions – maple syrup for coconut sugar, ground ginger for fresh, spinach instead of kale. It turned out more like a stew than a soup thanks to, uh, leaving it on the stove a little too long (oops), but the FLAVORS….. mmmm. Planning to freeze a couple servings for a cold, rainy day <3

  2. Christa says

    This was surprisingly good! ( I made it exactly as the recipe is written, except no coconut sugar). I say that because I’ve never been a soup person. And I’m a little on the fence about curry. At first, I was overwhelmed with the curry flavor. But then I realized I had forgotten to add the final ingredient of kale, which calmed it down. It tasted even better as a leftover. Definitely will make this again!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Cami, so sorry it didn’t turn out as expected! Other readers have really enjoyed this one, so we wonder if it is possible one of your ingredients wasn’t fresh? Or what brands of curry powder and vegetable broth did you use? Or did you make any modifications?

  3. Queen Wifey says

    This recipe turned out great, was easy, fairly quick and used a lot of pantry staples. The flavors came together nicely and it is forgiving enough to add and adjust as you go. Didn’t have vegetable stock so I used water and Better than Bouillon. Also didn’t have carrots and it was still very hearty. My toddlers didn’t care for it (they liked the vegan naan bread we ate with it though) but my husband, teen and me loved it!

  4. Evgeniya says

    Just made it. It’s very very very good! I omitted coconut sugar, and used frozen spinach instead of kale because that’s what I had in my fridge😁

  5. Miriam says

    This was amazing! I added turmeric, chili powder, bay leaves, and cumin And then blended it a small bit with a hand blender . It turned out delicious I served it with brown rice.

  6. Vicky says

    Love this soup! I add some celery as well and top with greek yogurt and chopped herbs, so delicious and packed with veggies! Love love love!!!

  7. Aminta says

    Hi! I want to try out this recipe tonight but i dont have any vegetable broth. Any suggestions for a subsitution?

  8. Evalyn German says

    This has been in my dinner rotation so long I have your recipe memorized! Thanks for making and sharing such yummy food. It made our switch to healthy vegan eating so much easier. 3 years and counting. Big thanks to you and your site 💚!

    • Lucia says

      The original recipe was ok, but a bit bland for my taste (I used McCormick curry powder) – I added turmeric, chili powder, and cumin as one of the commentators above recommended and it was delicious!

  9. Margaretha says

    This soup is pure deliciousness!!! Just the the right nourishing supper to have as we approach winter here in South Africa……full of healthy ingredients. I used homemade bone broth and spinach from the garden, blended the soup and found that it goes even further…….. so good and comforting!! Thank you so much😁

  10. Debbie says

    This was so simple and so delicious! It is one of the best recipes that I have found on the internet, and I typically do not leave reviews but wanted to say, “thanks”. Based on other reviews, I added one teaspoon of chili powder and a stalk of celery, chopped. I did not have a potato on hand so omitted that and it was fine. The only real recommendation that I have is that if you are cooking for more than one person, double the recipe so that you can have leftovers! YUM!

  11. Kerry says

    I think this may be one of the best soups iv’e ever had! Sooooo comforting and delicious, and healthy to boot! I will make again and again!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  12. Kristen says

    I used a can of coconut milk and the other half vegetable broth ??. Will be in my dinner rotations!

  13. Shelagh says

    Loved this soup. I added a bit of brown sugar as I did not have coconut sugar. Used fresh spinach as I did not have kale. Fresh cilantro at the end was a great addition. Thanks for this great recipe.

  14. Marcia Patterson says

    This was great, had all ingredients since shopping for coronavirus lockdown, shared with 2 neighbors not feeling well and they loved it. I thanks for the great recipes!
    PS I made your vegetable broth 2 nights ago and gave to my same friend that has the flu. My first time making my own broth,love it!

  15. Erin says

    made this for dinner tonight and served it with Naan! Amazing!!! And the house smells soo good now too. I think next time I will add some celery, but I loved it just the same.

  16. Ada C. says

    This was SO delicious and full of flavour, I would definitely make it again! If it helps anyone, I added two stalks of celery, omitted the sugar, and, because I wanted it thicker, I used an immersion blender to blend it a bit (not all the way), and it’s PERFECT. Thanks for the amazing recipe!

  17. Myranda says

    Such a wonderful, flavorful recipe! Just made this for the first time tonight and will definitely make again. Served ours with warm naan and it couldn’t have been tastier. We like thicker soups, so I blended a bit of the soup towards the end and added it back in. Otherwise, followed the recipe (minus coconut sugar). Have made several of your recipes and have liked each one so far. If you like curry, you’ll love this.

  18. RL says

    I made this. I happened to have all of the ingredients on hand and was looking for a new recipe. I did not add sugar (it was good as is and I forgot). Very tasty, very easy recipe that I will recommend. I would make this again.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

    • Mari H says

      I made this in my instant pot and pretty much followed the directions exactly. At the point where you add in the broth wait for a boil and then add in the lentils, I added both at the same time and then cooked it under pressure for 25 minutes (my lentils were a bit old so had to cook it this long for them to get tender)
      Released the pressure and then added the kale and cooked this as the directions state but in the instant pot.
      I also added a little pomegranate molasses to add a little more depth to the flavor and two stalks of celery.

  19. KD Mack says

    I’m at work right now eating this yummy soup for lunch! I used red lentils and some yellow mung beans (left over from the vegan fluffy egg recipe), stalks of celery, some random potatoes, (white red yukon gold but no sweet), maple syrup instead of sugar, extra carrot and kale, trader joe’s 21 spice no salt seasoning and low sodium veggie broth and extra “hot” Jamaican curry. Absolutely delicious! The longer you simmer it the more flavorful it will be!

  20. Kelley says

    Delicious! I was a little heavy handed with the curry powder so I wound up adding a can of coconut milk to mellow it out. So very good! I’ll definitely make again. I love all of your recipes.

  21. Bret says

    Made this with roast leg of lamb tonight. Did not have fresh ginger so used dried. Used red swiss chard In place of kale. Added a can of coconut milk in the end for sweetness and creaminess. Doubled the recipe for a big gathering and it was very tasty.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  22. Keerigan says

    So delicious and filling. I used spinach instead of kale, which I’m sure would have been equally yummy. I loved the combo of sweet and russet potatoes. Will definitely be making this on the regular!

  23. Hattie says

    I made this on yesterday for Thanksgiving. I am the only one you is plant based in my family so I took this to see if they would like it. They did indeed! Will be making this agin.
    ***This is the third recipe I have made from your wensite. I love it!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you and your family enjoyed it, Hattie! Thanks so much for the lovely review!

  24. savannah says

    Just made this and it’s delicious! I didn’t peel the potatoes so I could get the extra fiber and I added sliced baby portobello mushrooms and kale. Also subbed the coconut sugar for cane sugar. Really delicious

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  25. Ann F. says

    I looked at the recipe- looks amazing! i’m alittle concerned about the high sodium. 1000 mg per serving seems a bit much for us. my partner has high bp issues and we’re looking for recipes that are lower in sodium. any ideas on how to lower it in this recipe? I’m assuming the sodium is from the broth.


    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Ann, the sodium is primarily from the broth, yes. Feel free to sub low sodium broth. You could also make a homemade veggie broth (here‘s our recipe) and modify the amount of salt, as needed. Alternatively, you could try replacing with water and adding salt to taste (though it won’t be as flavorful). Hope that helps!

  26. Rebecca says

    Yum, so cozy and flavourful! Enjoyed for lunch today and looking forward to eating the leftovers. I used spinach in place of kale as it was cheaper, and I didn’t have cardamom so left that out of the homemade curry powder, still worked but I bet it’s a lovely addition :D

    Thanks for yet another great recipe!

  27. Neelofer Karimyar says

    Fall has begun in NYC, so I decided to make this soup for myself and my boyfriend. We both loved it! Super hearty, rich with flavor, and most importantly, it was filling! I ended up needing all 6 cups of veg broth and additional water. My lentils didn’t cook all the way :( This seems to always happy with me and green lentil, not sure what I’m doing wrong here. I also didn’t add any sweet potato and forgot to buy more potatoes – no issue with this. It was still a full-bodied soup. Thanks for the recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Neelofer. We are so glad you both enjoyed it! If your lentils are old, that could be causing them to not cook all the way. Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  28. Lizbeth says

    Respect the amount of lentils poured in this recipe! I thought the quantity was too little so I poured a *bit* more on my recipe… and my lentils didn’t cook ALL the way through, though it still came out pretty tasty. I loved the combination of the potatoes, carrots, and all the spices, it’s a very filling and delicious treat! Also, I substituted kale for spinach and it gives it a really nice flavor.

  29. Megan says

    Made this exactly as stated last night, with the addition of frozen peas as some other reviewers noted, and it was perfect! Another great vegan recipe that my meat loving husband enjoyed as well.

  30. Becca says

    Holy cow, this was amazing! I made this using the linked vegetable broth, and while I was worried the veggie broth was too mild in flavor, once the spices were added this soup was incredibly flavorful! I used half russet potatoes, half sweet potato, with everything else the same as writte. Even my toddler happily ate a huge portion, including the kale(?!)! Definitely adding this into the rotation this fall! Will likely try adding in other local squash as I find them.

  31. Angelee says

    Love this recipe! 3rd time making it tonight, I added some frozen peas also which gave it a little extra sweetness, and extra extra curry powder because yum. Super delicious!

  32. Anna says

    What a beautiful soup! Made the thyme version, with baby spinach for greens, and chopped avocado on top. Delicious. My whole family ate it up, and asked for seconds. Thanks!

  33. Ms. Mo says

    This soup is now my new favorite. I made it while sick and it has nursed me through the flu. I added a rainbow lentil mix that had some barley and split peas in it too and it was legit. Highly recommend. The fresh ginger really makes this recipe.

  34. Gerlyn M. says

    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.

  35. Jane says

    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!

  36. Carol Ann Zwierzhowski says

    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.

  37. Shawn says

    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.

  38. Eva says

    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!

  39. Xieyu says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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

  40. Sarah says

    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?

  41. CMSMJ says

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

  42. Jasmin says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!)

  43. Litanya says

    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.

  44. Karen says

    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!

  45. Denise C says

    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!!!

  46. Natasha says

    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.

  47. Jessi Summers says

    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. :)

    • Jessi Summers says

      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

  48. Divya says

    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!

  49. Iva says

    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 ✅ ??

  50. Angela Saxon says

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

  51. Johanna says

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

  52. Kimberly Nelson says

    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!


  53. Jessica says

    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.

  54. Dee says

    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

  55. Devon says

    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 :)

  56. Grace says

    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.

    • Grace says

      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.

  57. Cassidy says

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

  58. Amy Rauch says

    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!

  59. Rhonda says

    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!!!

  60. sohani patel says

    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

  61. Shelby says

    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.

  62. Nikki W. says

    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.

  63. sohani patel says

    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.

  64. Marcia says

    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

  65. Edwina hanley says

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

  66. Guillemette says

    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 ;)

  67. Kia says

    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.

  68. Michelle says

    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?

  69. Jessica says

    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!!

  70. Jen G says

    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.

    • Jen G says

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

  71. Iby says

    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 ?

  72. Amanda says

    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 :)

  73. Erica says

    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!