Best 2 Spicy Lentil Coconut Currysoup Recipes

Indulge in a symphony of flavors with this tantalizing Spicy Lentil Coconut Curry Soup, a culinary masterpiece that combines the warmth of spices, the creaminess of coconut, and the heartiness of lentils. This delectable soup offers a delightful balance of heat, tanginess, and comforting richness, making it a perfect meal for any occasion.

The recipe collection within this article presents a diverse array of tantalizing soups, catering to various dietary preferences and taste buds. Whether you're a fan of classic comfort food, crave vegan delights, or seek a taste of international cuisine, you'll find a soup recipe here to satisfy your cravings.

For those who love a hearty and flavorful vegetarian soup, the Lentil Coconut Curry Soup is an absolute must-try. Packed with nutritious lentils, aromatic spices, and creamy coconut milk, this soup is a symphony of flavors that will warm your soul and tantalize your taste buds.

If you're looking for a lighter and refreshing option, the Cucumber Avocado Soup is a perfect choice. Featuring cool cucumbers, creamy avocado, and a tangy yogurt dressing, this chilled soup is a delightful treat on a hot summer day.

For those with a penchant for international flavors, the Tom Yum Soup is a must-try. This classic Thai soup is characterized by its spicy, sour, and aromatic broth, complemented by an array of vibrant ingredients like lemongrass, galangal, and kaffir lime leaves.

And for those who love a classic comfort food soup, the Creamy Chicken Noodle Soup is a timeless favorite. This comforting soup features tender chicken, flavorful vegetables, and a rich, creamy broth that will transport you back to childhood.

These are just a few of the delectable soup recipes featured in this article. With its wide selection of flavors and dietary preferences, this collection has something for everyone to enjoy. So, grab your apron and embark on a culinary journey that will tantalize your taste buds and warm your soul.

Check out the recipes below so you can choose the best recipe for yourself!

CURRIED RED LENTIL SOUP WITH TOASTED COCONUT

Curried Red Lentil Soup With Toasted Coconut image

Fresh ginger along with plenty of earthy spices like turmeric and coriander add complexity to this otherwise unassuming lentil soup. The dish is perfect for a weeknight as the legumes here cook fairly quickly. Pairing the lentils with bold, warming spices gives them a big boost of flavor in a short amount of time. To make the soup feel extra special, toast coconut flakes for a crunchy topping, and put out bowls of roughly chopped cilantro, thinly sliced scallions and lime wedges, so guests can top their soup as they please. If you're feeling ambitious, a topping of fried shallots seasoned with flaky salt would also be nice.

Provided by Colu Henry

Categories dinner, easy, lunch, quick, weekday, soups and stews, main course

Time 40m

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil, plus more as needed
1 medium red onion, finely chopped
1 medium carrot, finely chopped
Kosher salt and black pepper
2 garlic cloves, finely chopped
1 tablespoon grated ginger
1 tablespoon curry powder
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 cup red lentils
5 cups vegetable stock or water
1/4 cup unsweetened coconut flakes
Cilantro, scallions and lime wedges, for serving (optional)

Steps:

Heat 2 tablespoons olive oil in a large pot over medium heat. Add the onion and the carrot, and cook until they begin to soften, about 3 to 5 minutes. Season with salt and pepper. Stir in the garlic and ginger, and cook 1 minute more, adding a small drizzle of olive oil and lowering the heat if necessary to make sure they don't burn. Stir in the curry powder, turmeric and ground coriander and cook for about 30 seconds more until fragrant.
Add the lentils and vegetable stock, and bring to a gentle simmer. Cook, stirring occasionally, until the flavors have melded and the lentils are soft and cooked through, about 30 minutes. If you prefer your soup looser, add in 1/2 to 1 cup more water and cook 1 to 2 minutes longer until heated through.
While the soup simmers, heat a medium skillet over low heat. Toast the coconut flakes, stirring frequently, until they are lightly golden and fragrant, about 3 to 5 minutes. Remove from the heat and set aside.
Taste the soup and adjust seasonings. Serve in bowls and pass the coconut flakes at the table. If desired, serve with bowls of cilantro, scallions and lime wedges at the table.

Nutrition Facts : @context http, Calories 299, UnsaturatedFat 7 grams, Carbohydrate 39 grams, Fat 11 grams, Fiber 9 grams, Protein 13 grams, SaturatedFat 4 grams, Sodium 915 milligrams, Sugar 4 grams, TransFat 0 grams

SPICY LENTIL-COCONUT CURRY/SOUP

Spicy Lentil-Coconut Curry/Soup image

This is a modification of a soup recipe I learned in a vegan cooking class. I've tinkered with it quite a bit over the years, and it's quite different from the original now. It can be made as a curry or a soup, depending on the amount of liquid used. When I make it as a curry, I often double this recipe and serve it over recipe #284073. Use onion if you can't find fennel, or to ramp up the spiciness. To prepare fennel bulbs, cut off stalks and strip outer layer off bulb before chopping. Freezes well.

Provided by MN_SpiceHunter

Categories Curries

Time 1h5m

Yield 3 bowls, 3 serving(s)

Number Of Ingredients 23

Ingredients

1/2 cup lentils
2 cups water
2/3 cup water (for soup version only)
1 teaspoon turmeric
1 teaspoon sea salt
1 tablespoon olive oil
1 pinch asafoetida powder (hing)
1/3 teaspoon cumin seed
1/3 teaspoon mustard seeds
1/3 teaspoon sesame seeds
1/4 teaspoon mild cinnamon
2 dried hot peppers
1 garlic clove, minced
1 cup fennel bulbs, chopped fine or 1 small white onion, chopped
3 medium tomatoes, chopped
1 small jalapeno pepper, cored, seeded and minced fine
2 tablespoons fresh cilantro, chopped or 4 teaspoons dried cilantro
1 tablespoon brown sugar or 1 tablespoon maple syrup
2 tablespoons unsweetened coconut, shredded
1 teaspoon cumin powder
1/2 teaspoon coriander
1/2 teaspoon cayenne
1 teaspoon garam masala

Steps:

In a large saucepan, simmer lentils in 2 cups water for 30 minutes or until soft. Remove from heat.
Combine lentils and their cooking liquid with turmeric & salt in a blender or food processor. Blitz 10-15 seconds or until fairly smooth. Return to saucepan.
Add cilantro, coconut, brown sugar, cumin powder, coriander, cayenne, , cinnamon and garam masala. Stir well. Cover and set aside.
In a large frying pan or skillet, heat the oil.
Add hing, seed mixture and hot red peppers. Sauté until the seeds begin to pop. This will only take a few seconds!
Add the fennel, garlic and jalapeño, sauté until halfway to soft. Add tomatoes, continue sautéing until fennel is soft and tomatoes are hot and beginning to lose their shape. Remove from heat.
Add fennel/tomato mixture to lentil mixture in saucepan. Stir well. For soup, add the extra 2/3 cup water. Cover and cook on low heat 15 minutes. Remove hot red peppers before serving.

Nutrition Facts : Calories 202.6, Fat 11.5, SaturatedFat 6.1, Sodium 811.1, Carbohydrate 22.5, Fiber 7.3, Sugar 9.4, Protein 5.6

Tips:

For a richer flavor, use full-fat coconut milk instead of light coconut milk.
If you don't have curry powder, you can substitute a garam masala or tikka masala blend.
Feel free to adjust the amount of cayenne pepper to taste. If you like your soup spicy, add more pepper. If you prefer a milder soup, use less pepper.
For a vegan version of this soup, use vegetable broth instead of chicken broth and omit the chicken.
Serve this soup with rice, naan, or your favorite bread.

Conclusion:

This spicy lentil coconut curry soup is a delicious and easy-to-make soup that's perfect for a quick and easy weeknight meal. It's also a great way to use up leftover lentils. The soup is packed with flavor, thanks to the curry powder, coconut milk, and cayenne pepper. It's also a good source of protein and fiber. So next time you're looking for a quick and easy soup recipe, give this spicy lentil coconut curry soup a try.