VEGAN COCONUT CURRY SOUP WITH LENTILS

Vegan Coconut Curry Soup with Lentils image

This hearty vegan soup is excellent poured over some basmati rice! Feel free to add extra veggies such as carrots, cauliflower, or peas.

Provided by Jenn Drew Smith

Categories Soups, Stews and Chili Recipes Soup Recipes Curry Soup Recipes

Time 1h

Yield 4

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil
1 small onion, chopped
1 celery stalk, chopped
1 clove garlic, minced
2 cups vegetable stock
1 small yam, cubed
1 small potato, cubed
½ cup dried lentils
1 tablespoon curry paste
½ teaspoon salt
½ teaspoon ground black pepper
1 (14 ounce) can coconut milk
¼ cup fresh cilantro

Steps:

Heat oil in a soup pot over medium heat. Add onion; cook until translucent, about 3 minutes. Add celery and garlic; cook for 5 minutes more. Add vegetable stock, yam, potato, lentils, curry paste, salt, and pepper. Bring to a boil. Reduce heat and simmer until potatoes are cooked, 15 to 20 minutes.
Stir coconut milk into the pot with the vegetables. Transfer half of the soup to a large bowl. Blend with a stick blender. Return blended soup to the pot and stir in cilantro.

Nutrition Facts : Calories 464.8 calories, Carbohydrate 52.9 g, Fat 25.1 g, Fiber 13.8 g, Protein 11 g, SaturatedFat 19.1 g, Sodium 543.1 mg, Sugar 2.7 g