Soups

Red Curry & Turmeric Lentil Soup

Posted by vivaciouseats on

The best way to warm up on a cold night is this delicious Red Curry & Turmeric Lentil Soup! 🥣🌶❄🔥

This soup is also loaded with beneficial veggies as well as ginger to help aid in digestion, curry and cayenne to speed up metabolism, and turmeric with anti-inflammatory properties! Additionally, the cilantro garnish gives a kick of fresh flavor 👍

Red Curry & Turmeric Lentil Soup

  • Servings: 10
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This thick and hearty soup is packed with vegetables, protein from the lentils, and anti-inflammatory qualities from the Turmeric!

Ingredients

  • 2 ½ cups red lentils
  • 9 cups vegetable broth (I use “better than bullion” vegetable flavored paste)
  • ¼ cup red curry paste
  • 1 medium size onion
  • 2 ½ cups chopped broccoli
  • 2 ½ cups chopped carrot
  • 1 tbsp minced ginger root, or ground ginger
  • 3 tsp turmeric
  • 3 tsp paprika
  • 3 cloves minced garlic
  • 3 tsp cayenne pepper (optional)
  • Olive oil

Directions

  1. Heat a few tablespoons of olive oil over medium heat in a large soup pot.
  2. Add chopped carrot and broccoli, cover and cook, stirring periodically and adding more oil as needed, until broccoli starts to get tender.
  3. Add in onion, minced garlic, curry paste, ginger, turmeric, paprika, and cayenne if you like a spicy soup.
  4. Cover and cook for 10 minutes. If using bullion paste, prepare your broth at this time according to instructions on bullion.
  5. After 10 minutes of cooking the vegetables, add in the lentils and broth to the large soup pot.
  6. Cover and simmer until lentils have all broken down and a creamy soup has formed, stirring frequently to prevent scalding on bottom. This will take at least an hour depending on how high of a simmer you are using, add more water if the soup is getting too thick for your preference. If you are using an immersion blender, only simmer until lentils are fully cooked, then blend.
  7. Garnish with cilantro and sour cream or vegan substitute.

Optional: for a creamier, richer, and more indulgent soup, 1/2 cup of broth can be omitted initially and replaced with 1/2 cup of coconut milk later in the final cooking stage.

When using bullion cubes or paste, I usually use half the amount of bullion per water ratio that they give, for a lower sodium broth.

I you want an absolutely 100% smooth lentil soup you can use an immersion blender or transfer the soup in batches into a regular blender.