Red Lentil Curry Soup

This soup was a happy accident. I usually use this recipe to make a lovely, thick Red Lentil Curry with my slow cooker. At the end of the cook time, I typically stir in 1 cup of coconut milk but this time around, I absentmindedly dumped in the whole can.

All of a sudden, I realized that my hearty curry dish was soup. But ya gotta just roll with the punches, so I adjusted seasoning and found that this soup was incredibly delicious!

My secret weapon in this recipe is carrot juice. It mellows out the heat from the cayenne and green curry paste, and adds a subtle sweetness to the dish. The result is a mild Thai-style curry that is pleasing to any palate. If heat is your jam, feel free to increase the curry and cayenne!

I’ve included instructions in the “Notes” section if you prefer to make this recipe a more traditional style curry rather than a soup.

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Red Lentil Curry Soup

(1 votes, average: 5.00 out of 5)

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A rich and hearty soup made in the slow cooker.

Ingredients

• 1 tbsp coconut oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 tbsp fresh ginger, minced
• 2 cups red lentils
• 1 cup fresh tomatoes, seeded & diced
• 3 tbsp green curry paste
• 1/8 tsp cayenne
• 1/4 tsp salt
• 2 tbsp coconut aminos
• 2 cups water
• 1 1/2 cups carrot juice
• 1 can full fat coconut milk
• 1/4 cup cilantro, chopped

Instructions

1

Heat coconut oil in a pan on medium heat. Add the onions and sauté about 5 minutes until softened. Add the garlic and ginger to pan and cook an additional minute.

2

Combine onion mixture with all other ingredients (except coconut milk and cilantro) in a slow cooker. Cook on high 4-5 hours.

3

When cook time is over, remove lid and stir in coconut milk and cilantro.

Notes

To make a thick curry instead of a soup, remove the salt from the ingredients and reduce coconut milk to 1 cup.