Vegan coconut lentil soup

Hello everybody, it is Brad, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, vegan coconut lentil soup. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

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Vegan coconut lentil soup is one of the most popular of current trending foods in the world. It’s enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. Vegan coconut lentil soup is something that I’ve loved my entire life. They are nice and they look wonderful.

To get started with this particular recipe, we must first prepare a few components. You can cook vegan coconut lentil soup using 13 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Vegan coconut lentil soup:
  1. Take 1 medium onion
  2. Take 1 tbsp minced garlic
  3. Get 1 (3 inch) piece ginger
  4. Get 3 tbsp curry powder
  5. Prepare 2 tbsp red curry powder
  6. Prepare 1⁄2 teaspoon cayenne pepper
  7. Take 1 (13.5 ounce) can unsweetened coconut milk
  8. Take 1 cup red lentils
  9. Make ready 1⁄2 cup unsweetened shredded coconut
  10. Make ready 1⁄2 cup unsweetened shredded coconut
  11. Get 1 (15 ounce) can crushed tomatoes
  12. Prepare 1 scoop non-dairy Yogurt (for serving; optional)
  13. Make ready 1-2 tbsp sea salt (optional to taste)

Add in the coconut milk and the veggie broth. How to make this Creamy Vegan Coconut Lentil Soup. Add a splash of avocado oil to a large pot over medium heat. Once heated, sauté diced onion and minced garlic over medium heat until the onion is translucent.

Instructions to make Vegan coconut lentil soup:
  1. Chop onion, mince garlic, and peel and chop ginger.
  2. Add 2 tbsp of olive oil to large sauce pan on med heat. Add chopped onions and cook til translucent (about 6-8 min).
  3. Add garlic and ginger, stirring often (about 4-5 min).
  4. Add both curry powders and stir until begins to stick to bottom (about 1 min).
  5. Add coconut milk, shredded coconut, red lentils, 1 tbsp salt and 5 cups of water. Break up spices by stirring often. Bring water to boil water and then reduce heat to simmer and cook til soup starts to thicken (about 20-25 min).
  6. While soup is simmering, squeeze thawed spinach to release excess water. Chop spinach finely on cutting board.
  7. Towards end of simmering (about 5 min left), add crushed tomatoes and chopped spinach. Season to taste w/ sea salt and serve with 1 scoop of non-dairy yogurt.

Add a splash of avocado oil to a large pot over medium heat. Once heated, sauté diced onion and minced garlic over medium heat until the onion is translucent. Add diced carrots, celery and sweet potato, lentils, dried thyme, dried rosemary, minced ginger, salt, and pepper. Add coconut milk and vegetable stock. Stir in green lentils, coconut milk, water, cumin, ginger, turmeric and vegetable stock cube, until combined.

So that’s going to wrap it up for this exceptional food vegan coconut lentil soup recipe. Thanks so much for your time. I’m confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!