Coconut Curry Soup

This soup will get rid of your winter chill. It has just enough spice to warm your bones. I know I had a bit of scratch in my throat, and it was all gone after this soup. I always need a bit of spice to shake that feeling when I get too cold. The bite from the coconut and the creaminess of the lentils makes the perfect combination.

Carbs 29.3g Protein 10.9g

Makes 5 Servings


1 tbsp coconut oil

1 medium red onion

3 cloves garlic

2 tsp fresh grated ginger root

2 tbsp curry powder

2 tsp ground turmeric

1 cup unsweetened shredded coconut

1 cup green lentils

2 cups unsweetened coconut milk

1 tsp salt

1 tsp fresh cilantro

3 cups water

1 10oz can diced tomatoes with green chilies

3 cups fresh spinach

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In a medium soup pot, melt coconut oil. Chop red onion and sauté in coconut oil. Grate garlic and ginger, add to onions. Continue to stir 1 minute. Add curry powder and turmeric. Stir. Add coconut and lentils. Add coconut milk, salt, cilantro, and water. Bring to a boil and reduce to a simmer. Simmer for 30 to 40 minutes until lentils are soft. Add diced tomatoes and spinach. Stir until spinach is wilted and serve.

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