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–+ servings

Thai Red Curry Potato Lentil Soup

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This Thai red curry potato lentil soup is the ultimate comforting dinner. It's a mix between Thai red curry and red lentil dhal!
Course Lunch or Dinner
Cuisine Thai-inspired, Vegan
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 6
Calories 222
Author Anthea

Ingredients

  • 1 x (~150g) medium-sized onion finely chopped
  • extra virgin olive oil or water as needed
  • 3 garlic cloves finely chopped
  • 2-3 tablespoons Thai Red Curry Paste or to taste (note 1)
  • 5 x (~750g) medium-sized potatoes peeled and chopped
  • 5 x (~350g) medium-sized carrots peeled and chopped
  • 1 cup (190g) red lentils washed and rinsed
  • 4 cups (1 L) vegetable broth (stock) or vegan-friendly broth of choice
  • 1 cup coriander leaves loosely packed
  • Salt and pepper to taste
  • Red pepper flakes and lime juice to taste

Instructions

  • In a large pot over high heat, saute the onion and oil until fragrant.
  • Add the garlic and curry paste and saute for 1 minute until the oil from the curry paste has been released.
  • Add the carrots and potatoes and saute for 5 minutes or until slightly browned.
  • Add the lentils, vegetable broth and half the coriander. Boil for a few minutes then reduce the heat to low. Cover the pot with a lid and simmer for 20 minutes. The soup is ready when the potatoes and carrots are tender (insert a knife into a piece to test its texture). If you'd like a thicker soup, cook it for longer. If you'd like a runnier soup, add more vegetable broth.
  • If desired, blend half of the soup with a stick blender or stand blender. The soup will be very hot so be careful! Season with salt and pepper, to taste.
  • Divide the soup into serving bowls. Top with additional coriander and season with red pepper flakes and lime juice if desired. Serve with or without crusty bread.

Video

Notes

  1. Not all Thai red curry pastes are the same! My curry paste was very mild where the first ingredient was lemongrass and it was only 13% red chilli. This resulted in a mildly spicy soup. If you have a curry paste where the first ingredient is chilli and you don't like spicy foods, only use 1-2 tablespoons.

Nutrition

Calories: 222kcal | Carbohydrates: 39g | Protein: 11g | Fat: 3g | Sodium: 710mg | Potassium: 711mg | Fiber: 6g | Sugar: 5g | Vitamin A: 2779IU | Vitamin C: 25mg | Calcium: 49mg | Iron: 3mg