Red Curry Lentil Soup | This Savory Vegan

Heat the oil in a stock pot over medium heat. Add the onion, garlic, ginger, carrot, and celery and cook down until the veggies start to get tender (approx. 5 minutes). Stir in the curry paste and tomato paste and cook for another couple of minutes.

Pour in the broth and add the cabbage. Bring to a boil, lower the heat, partially cover, and simmer for 30 minutes.

Transfer everything to a standing blender and blend until smooth (be sure to cover the opening in the top with a dish towel and allow the steam to escape while blending).

Pour the soup back into the stock pot over medium heat. Add the coconut milk, soy sauce, sriracha, and lentils. Once heated through, add the spinach and lime juice. Give it a stir and a taste - adjust seasonings as needed.

Serve hot with the extra toppings.

Equipment Needed

Spice Level:

Dietary