Vegan coconut lentil soup

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, vegan coconut lentil soup. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

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Vegan coconut lentil soup is one of the most well liked of recent trending foods in the world. It is appreciated by millions daily. It is easy, it’s fast, it tastes yummy. Vegan coconut lentil soup is something that I’ve loved my whole life. They’re nice and they look fantastic.

To begin with this recipe, we have to first prepare a few components. You can have vegan coconut lentil soup using 13 ingredients and 7 steps. Here is how you cook that.

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

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. Add diced carrots, celery and sweet potato, lentils, dried thyme, dried rosemary, minced ginger, salt, and pepper.

Steps 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.

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. Bring to a boil and simmer covered, until the lentils and potatoes are soft.

So that’s going to wrap it up for this exceptional food vegan coconut lentil soup recipe. Thanks so much for reading. I’m sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!