Thai Coconut Lentil Carrot Soup
A creamy coconut soup with red lentils, carrots, ginger, garlic, curry, lime, cilantro, and vegetable broth.
Instructions
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Warm olive oil in a soup pot and cook onion until soft.
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Add garlic, ginger, and curry powder, then stir until fragrant.
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Add lentils, carrots, vegetable broth, coconut milk, and salt.
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Bring to a gentle simmer and cover partly.
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Cook until lentils and carrots are very tender.
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Blend partly or mash with a spoon for a thicker texture.
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Stir in lime juice and adjust salt.
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Finish with cilantro and serve hot.
Tips
Blend only part of the soup if you want body but still like texture.
Notes
Nutrition is an estimate and may vary by ingredient brand, portion size, and cooking method.
Nutrition per serving
Frequently asked
Can I make this ahead?
Yes. Prepare it ahead and store it covered in the refrigerator when appropriate.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Can I adjust the seasoning?
Yes. Taste near the end and adjust salt, acid, herbs, or spices gradually.
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