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Velvety Vegan Creamy Coconut Lentil Soup with Ginger and Turmeric

Close-up of a vibrant orange Creamy Coconut Lentil Soup topped with a white coconut cream swirl.
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Make a rich, creamy lentil soup using coconut milk, red lentils, fresh ginger, and turmeric for a warming, dairy-free meal.

Ingredients

Scale
  • 1 tablespoon coconut oil
  • 1 large yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground cumin
  • 1 cup red lentils, rinsed
  • 4 cups vegetable broth
  • 1 (13.5 ounce) can full-fat coconut milk
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper
  • Juice of 1/2 lime

Instructions

  1. Heat the coconut oil in a large pot or Dutch oven over medium heat.
  2. Add the chopped onion and cook until soft, about 5 minutes.
  3. Add the minced garlic, grated ginger, turmeric, and cumin. Cook for 1 minute until fragrant.
  4. Stir in the rinsed red lentils and vegetable broth. Bring the mixture to a boil.
  5. Reduce the heat to low, cover, and simmer for 15 to 20 minutes, or until the lentils are very soft. Stir occasionally to prevent sticking.
  6. Remove the pot from the heat. Stir in the full-fat coconut milk, salt, and pepper.
  7. Use an immersion blender to blend the soup until it reaches your desired creamy consistency. If you do not have an immersion blender, carefully transfer batches to a regular blender and return the pureed soup to the pot.
  8. Stir in the lime juice. Taste and adjust salt and pepper as needed before serving.

Notes

  • For a thicker soup, use slightly less vegetable broth initially.
  • You can substitute brown or green lentils, but you will need to increase the simmering time significantly.
  • Garnish with fresh cilantro or a drizzle of chili oil if desired.

Nutrition

Find it online: https://spoonswirl.com/creamy-coconut-lentil-soup/