Curried Lentil Soup

(Serves 4 as a main course)

  • 2 tablespoons vegetable oil
  • 3 tablespoons fresh ginger, peeled and finely diced
  • 6 cloves garlic, minced
  • 4 tablespoons (1 large) shallots, minced
  • 1 cup (1 large or 2 medium) carrots, peeled and diced
  • 2 heaping teaspoons curry powder
  • 2 teaspoons salt, more to taste
  • 3/4 cup coconut milk
  • 4 cups water
  • 1 cup red lentils
  • 1/2 cup dried cherries
  • 3 tablespoons fresh cilantro or Italian parsley
  • Roasted cashews or pepitas, for garnish (optional)
  • Toasted coconut, for garnish (optional)


  1. Dice the ginger and vegetables. Heat a medium saucepan over medium heat. Add the oil and then add the ginger, garlic, shallots and carrots. Cook, stirring often, for 7-8 minutes, or until the vegetables soften. Add the curry powder, stir and cook until fragrant, about 1-2 minutes.
  2. Add 1 teaspoon of salt, the water, 1/2 cup of the coconut milk and the lentils and bring the soup to a boil. Lower the heat to a simmer, cover and cook until the lentils and carrots are soft, about 10-12 minutes.
  3. Puree the soup, until very smooth, with an immersion blender or standing blender. Return the soup to the pot (if using a standing blender) and add most of the dried cherries and cilantro (save some for garnish). Taste and add salt, as needed.
  4. Pour the soup into bowls. Drizzle in the remaining coconut milk. Garnish with remaining cilantro and dried cherries. Add nuts or toasted coconut for garnish, if you like. Serve.

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