With protein and rich Thai flavors, this healthy vegetarian soup is much more than a soup and leaves you feeling satisfied.
Thai Lentil Curry Soup with Kale and Sweet Potatoes
Thai curry paste isn’t just for curries and noodle dishes, Thai flavor from curry paste is delicious in a soup, with some coconut milk to balance out the heat and plenty of veggies to soak up the flavor.
This soup is a very loose interpretation of a Thai-inspired lentil soup! Kale soaks up the curry broth, sweet potatoes soften and add a little sweetness, and altogether, it’s a protein and veggie packed meal you may not have thought to make.
The spice level here is perfect, and it makes for the kind of soup you wanted to savor every spoonful! It’s also one pot, which is ideal, and saves well! I even love this heated up with a cup of white rice.
If you’d like to switch it up, you can use butternut squash instead of sweet potatoes or make this a more summer-friendly version with spinach and green beans! However you enjoy it, I hope it makes it into your soup rotation all year long!
Thai Lentil Curry Soup with Kale and Sweet Potatoes
Ingredients
- 1 13.5 ounce can unsweetened full-fat coconut milk, shaken well
- 1 tablespoon extra-virgin olive oil
- 1 small onion diced
- 2 garlic cloves minced
- 1 large sweet potato diced
- 1-1.5 tablespoons red curry paste 1.5 is pretty spicy, but if you love spice, it’s perfect!
- 4 cups vegetable broth
- ¾ cup lentils
- salt and pepper
- 2 cups finely chopped curly kale
- handful of cilantro for garnish
- 1 lime quartered for serving
Instructions
- Set aside 4 tablespoons of the coconut milk (it will be used as a drizzle on top at the end.)
- Ina large pot, heat the oil over medium-high heat. Once oil is shimmering, add the onions and garlic and cook until onions are translucent, about 3 minutes.Add the sweet potatoes and curry paste and stir until vegetables are coated in the paste and fold in the lentils. Add coconut milk, broth, lentils, season with salt and pepper, and stir well. Bring mixture to a boil and once boiling, reduce heat to medium and let simmer for 20 minutes or until lentils and sweet potatoes are tender. Stir in the kale and let wilt for about 2 minutes.
- Divide the soup into bowls and top with cilantro, a tablespoon drizzle of reserved coconut milk per bowl, and serve with lime wedges.
