if you are looking for the ultimate warming, cozy soup look no further! this creamy thai red curry lentil soup is great because it is packed with veggies, creamy without any dairy, and packed with flavor.
My favorite part about this creamy Thai red curry lentil soup is how many veggies you get to sneak in. It is a great way to get your family to enjoy more veggies without them even noticing. It is a quick soup to make, so great for weeknights! You can pair this with rice, tofu, bread – really anything you like. Trust me it is going to be a staple in your home.
What Veggies Are In Here?
In this soup you are going to find:
- Celery
- Onion
- Garlic
- Carrots
- Bell Pepper
- Cauliflower (not in the ingredients picture)
6 sneaky veggies hidden right in there that all have a place. The celery, garlic, and onion are of course the base to any good soup. The carrots and bell pepper are there to add color and sweetness. Finally, the cauliflower is there to add volume, bulk, and creaminess. You can always add in more veggies if you like too. I think some sweet potato, butternut squash, or zucchini would be great in here.
Red Lentils
My favorite lentils are red lentils. They are blended up along with this soup to also give a creamy soup. Of course lentils are adding protein to the recipe. So, while you could replace them with another lentil if you can’t find red lentils I would highly suggest you don’t do that. Just wait and order them because not all lentils are made the same and this wouldn’t work the same way with brown lentils.
More Soup Recipes
Creamy Thai Red Curry Lentil Soup FAQ
- Is this recipe nut free? Yes, as long as you use a nut free dairy milk.
- Is this recipe gluten free? Yes!
- Is this recipe soy free? Yes!
- How long does this soup last? Up to 4 days in the fridge. You can also freeze it.
- What is the best way to warm this up? In the microwave or on a pot on the stove.
- Can you make this in a crockpot? Definitely!
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Creamy Thai Red Curry Lentil Soup
Ingredients
- 1 ½ tablespoons (22ml) olive oil
- 1 bell pepper chopped (about 185g)
- 6 ounces carrots chopped (1-2 large carrots/about 170g)
- 2.5 ounces celery chopped (1 celery rib/about 70g)
- 2 cloves garlic quartered
- 1 sweet onion 8 ounces/225g, chopped
- 2 tablespoons (30g) ginger paste
- 3 tablespoons (45g) Thai red curry paste
- 2 red chilis chopped (optional)
- 1 head cauliflower (about 500g), chopped
- 1 cup 180g red lentils
- 6 cups 1440ml water
- 1 can (13.6 ounces/400ml) unsweetened coconut milk
- 1 lime juiced
- 2 to 3 tablespoons (30 to 45 ml) agave, add to preference
- Salt to taste
Instructions
- In a large pot sauté the bell pepper, carrots, garlic, onion, celery in the oil, ginger, and Thai red curry paste for about 5 to 7 minutes over medium low heat until the onions are fragrant and translucent.
- Once done sautéing add the cauliflower, chilis if using, red lentils, and water. Bring to a simmer over medium heat and then once hot raise the temperature to high and boil for about 20 to 30 minutes until lentils are soft and cauliflower is fork tender.
- Use an immersion blender to blend all the ingredients into a smooth soup.
- Add in the coconut milk, lime juice, salt, and agave. Taste and adjust the flavors to your preference.
- Enjoy on its own or with rice, tofu, bread, anything you like. If you want to add a drizzle of coconut milk overtop before serving for garnish.
Video
Notes
- Some Thai red curry paste has fish sauce, so be sure to check the brand. I like the one from Thai Kitchen.
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