This delicious spicy soup is perfectly customizable and is great when you’re on a budget (like me). It also comes together in about 30 minutes and you can make it all in one pot. I make this soup all of the time because its good, hearty and I can use whatever vegetables I have on hand to make it.
Budget options in bold, don’t worry the budget option soup its still really good!
- 1/4 cup water (or use 1-2 tablespoons of oil)
- 1/4 cup onions, diced (Or 1 tbsp onion powder)
- 3 cloves garlic, minced (Or 1 tbsp garlic powder)
- 1 Tbsp ginger, minced ( Or ginger powder)
- 1 small serrano pepper, seeds removed, minced- Ive also used poblano and jalapeño before (Or 1-2 tsp red pepper flakes)
- 2 cups sliced carrots (or try sweet/white potatoes, butternut squash or another hearty veggie)
- 3 cups vegetable broth
- 1 can full fat coconut milk
- 1 cup uncooked lentils ( Cooking time below is for red lentils, if you use green or brown lentils, adjust cooking time)
- 2 Tbsp soy sauce
- 1 Tbsp Thai curry paste (I prefer red but green works well too!)
- 1-2 cups total of any other veggies you want to add (Think frozen corn, peas, broccoli, spinach, kale*)
- Salt and pepper to taste
*If using kale or a heartier veggie add in after adding curry paste
This makes about 4-5 servings, so I love making this for meal prep.
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Pre-heat a large pot over medium heat. Add water (or oil) and diced onion. Sauté for 2-3 minutes. Continuously stir until onion is golden.
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Add garlic, ginger, and serrano pepper and sauté for another 2-3 minutes. Then add carrots and a bit of salt and stir. Cook for 1-2 minutes stirring occasionally.
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Add vegetable broth and coconut milk and increase heat to medium high to bring to a low boil. Add lentils and stir. Once the mixture comes back to a low boil, reduce heat to low.
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Add soy sauce and Thai curry paste and stir. Simmer the soup uncovered, stirring occasionally, for 12-16 minutes or until the carrots and lentils are tender (Adjust time if using other types of lentils!) If the mixture becomes too thick, you can add more vegetable broth as needed to thin.
- Turn off the heat. At this point you can add whatever other vegetables you have on hand! Toss in the vegetables, stir and cover the pot to let the residual heat cook them.
- Taste and adjust flavor as needed, adding more salt or soy sauce for salt and/or depth of flavor or more Thai curry paste.
Let me know what you think and if you give this recipe a try!
Bargain Vegan 
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