Red Lentil Coconut Soup

This is a blend of lots of good anti-inflammatory ingredients. Even better, it tastes delicious...my current favorite soup so far!

Red Lentil Coconut Soup

2 Tbsp coconut oil
1 med onion, chopped
2 med carrots, chopped
1¾ c red lentils, sorted & rinsed
4 c vegetable stock
1 1/2 c coconut milk
4 cloves garlic. pressed
1 Tbsp fresh ginger, grated
1 tsp cumin
1/2 tsp curry powder
1/2 tsp cinnamon
1 tsp sea salt
2 Tbsp lime juice
1½ Tbsp white or yellow miso paste


In large soup pot, heat oil over medium low heat. Add onion and carrot and sauté until onions are soft, about 2 minutes.

Add lentils, stock, coconut milk, garlic, ginger, cumin, curry, and cinnamon to the pot and stir. Bring to a boil, stir, reduce heat, cover and cook for 30 minutes. Remove from heat once lentils are completely soft.

Pour the soup in the Vitamix and blend until smooth. Add sea salt, lime juice, and miso, and blend on low to mix. Add additional vegetable stock or water if too thick. Adjust seasonings.




Adapted from The Holistic Chef