Easy Coconut Red Curry Soup
Servings 5 people
Calories 307kcal
Ingredients
- 2 tsp coconut oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 inch piece ginger, grated
- ¾ tsp sea salt
- 1 cup carrots, sliced
- 1½ cups sweet potato, medium dice
- 2 tbsps red curry paste
- 1 tsp ground cumin
- ½ tsp ground coriander
- ¾ tsp turmeric powder
- ½ cup red lentils
- 4 cups veg broth
- 1 400 ml can coconut milk (1½ cups)
- 1½ cups chopped kale, loosely packed
- ½ lime juiced
- fresh chopped cilantro as optional topping
Instructions
Ingredients Prep
- Dice the onions. Mince the garlic. Grate the ginger.
- Peel and chop the sweet potatoes into medium sized chunks. Peel and slice the carrots into round disks.
- Measure out all the spices into a small bowl.
- Rinse and drain the red lentils.
Cooking the Soup
- Heat coconut oil on medium heat in a large pot.
- Add the onion, garlic, ginger and sea salt. Sauté, stirring occasionally until onions are translucent, about 5 to 7 minutes.
- Add the spices and stir. Cook for about a minute to allow the spices to release their flavour.
- Add sweet potato, carrots, lentils, veg broth and coconut milk and stir. Bring to a bowl. Reduce heat to simmer. Cover and simmer for about 30 minutes, stirring occasionally.
- While the soup is simmering, remove the kale leaves from the stems. Discard the stems. Chop the leaves into bite sized pieces to make up about 1 ½ cups.
- After the soup has simmered for 20 minutes, add in the coconut milk and kale. Stir, cover and continue to simmer for about another 10 minutes.
- Turn off heat. Add the juice of 1/2 a lime to the soup and stir.
- To serve, add some chopped cilantro to the bowls and an additional squeeze of lime if desired.
- This soup is good on its' own or on top of some cooked rice noodles for a heartier meal.
Nutrition
Calories: 307kcal | Carbohydrates: 31g | Protein: 8g | Fat: 17g | Saturated Fat: 14g | Sodium: 1039mg | Potassium: 681mg | Fiber: 8g | Sugar: 6g | Vitamin A: 13306IU | Vitamin C: 34mg | Calcium: 96mg | Iron: 3mg
