Creamy Thai Curry Red Lentil Soup

Creamy Thai Curry Red Lentil Soup is comforting and full of spicy Thai flavors. Full of nourishing ingredients including red lentils, sweet potatoes and coconut milk that will fill you up while keeping things healthy.

When it comes to soup, nothing beats a big bowl of creamy lentil soup. Not only does it have the most heavenly smooth texture, but it actually fills you up!

The other thing I love about red lentil soup is that it is a complete blank canvas for whatever you’d like to flavor it with. Most often people will go Italian or Greek with their lentil soup flavors (and you can check out this Greek Lentil Soup for my personal version).

But today I’m sharing my absolute favorite way to spice up lentil soup: with the flavors of Thailand! Red curry paste, fish sauce and lime juice bring the spicy/salty/sour flavors that are characteristic of Thailand, while sweet potatoes balance everything out with a bit of sweetness, and coconut milk brings a rich, creamy texture to the soup.

Between the red lentils, sweet potatoes and coconut milk, you will be hard pressed to find anything creamier than this Thai curry lentil soup!

How to make this Thai curry red lentil soup

Creamy soups are pretty hard to screw up, and this one is oh-so-simple:

1. Sautee your onions.
2. Add garlic, ginger and red curry paste, then stir up for 1 or so minute. This helps bring out the flavors of the curry paste as well as helps it soften and mix in properly.
3. Add the rest of the veggies, the stock, some fish sauce and lime juice. Simmer until everything is softened. This should take around 20 minutes.
4. Bust out your immersion blender (this is the one I have) and blend everything until it is creamy and dreamy.
5. Stir in the coconut milk some extra lime juice and salt. Adding some extra lime juice at the end really helps brighten the flavors of the soup!

How to store and serve this Thai soup

• This Thai soup makes for the perfect lunch. Not only is it filling (thank you lentils for that protein!), but it actually gets better after sitting overnight. This makes it absolutely perfect for a meal prep lunch!
• I love storing this soup in these meal mugs, because you can re-heat them right in the storage container. So convenient for packing soup in your lunch.
• This curried lentil soup also freezes like a dream! I like these freezer jars for soup, and you can freeze it for up to 3 months…in fact, I’ve frozen it for even longer with no issues.
• We serve this recipe with some crusty baguette but it is also great served with some soda crackers.

Swaps and options for this curry lentil soup

• you can swap the sweet potatoes for butternut squash or more carrots
• make it vegan– swap the fish sauce for vegan fish sauce or a few teaspoons of soy/tamari
• I bet you can make this in the Instant Pot! Follow the directions for this Vegan Carrot Ginger Soup.
• Looking for more soup recipes? Try this Healthy Broccoli Cheese Soup, this Butternut Squash Soup Recipe or this Healthier Beef Barley Soup

Watch the video below to see exactly how I prepped my Creamy Thai Curry Red Lentil Soup. It’s so easy! You can find more of my recipe videos on my YouTube channel, or on Facebook.

 Tips for the BEST curry lentil soup

• this is my my favorite immersion blender
• I love these meal mugs to bring my soup to work, and these containers to freeze it
• I have tested this soup with a bunch of different red curry pastes including Cock Brand and Thai Kitchen
• Looking for more soup? Try this creamy Caribbean Sweet Potato Soup, this vegan Lemongrass Coconut Butternut Squash Soup or this Slow Cooker Potato, Corn & Jalapeno Soup

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4.91 from 21 votes

Creamy Thai Curry Red Lentil Soup

Course: Lunch

Cuisine: Thai

Calories: 148kcal

Servings: 6

Creamy Thai Curry Red Lentil Soup is comforting and full of spicy Thai flavors. Full of nourishing ingredients including red lentils, sweet potatoes and coconut milk that will fill you up while keeping things healthy.

Prep Time15 mins

Cook Time35 mins

Total Time50 mins

Ingredients

• 1 tbsp olive oil
• 1 medium onion diced
• 2 cloves garlic sliced
• 1 tbsp ginger peeled & diced into small pieces
• 1 tbsp Thai red curry paste My favorite curry paste
• 1 medium sweet potato {500g} peeled and diced into 1/2 inch cubes
• 2 medium carrots peeled and diced
• 3 cups stock {veggie or chicken}
• 3/4 cup dried red lentils
• 1 tbsp fish sauce
• 1 tbsp lime juice

After simmering:

• 1 can coconut milk
• 1/4 tsp salt {or more; to taste}
• 1 tsp lime juice
• 1 tsp fish sauce

Instructions

• Heat olive oil in a large saucepan over medium heat.
• Add the onion and cook, stirring occasionally, until translucent and cooked through. Add the garlic and ginger, and cook for a minute.
• Add the curry paste and cook until onions/garlic/ginger are coated and you can smell the curry paste, 30 seconds-1minute.
• Add the sweet potato, carrots, stock, lentils, fish sauce and lime juice. Cover, bring to a boil, reduce heat, and simmer for 20 minutes, until lentils and sweet potato are cooked through.
• Using an immersion blender, puree the soup until smooth and creamy. Stir in the coconut milk. Add salt and additional lime juice and fish sauce to taste.

Notes

Nutritional Information (for 1 of 6 servings)
Calories: 204 // Fat: 7g // Saturated Fat: 4g // Cholesterol: 0 mg // Sodium 507mg // Carbohydrates: 26g // Fiber: 6g // Sugars 4g // Protein 8g

Nutrition

Serving: 1/6 of batch | Calories: 148kcal | Carbohydrates: 24g | Protein: 6g | Fat: 2g | Sodium: 909mg | Potassium: 388mg | Fiber: 8g | Sugar: 4g | Vitamin A: 142.5% | Vitamin C: 6.8% | Calcium: 3.5% | Iron: 11.1%

More Sweet Potato Soup Inspiration:

• Roasted Sweet Potato Soup from Simply Recipes
• Smoky Black Bean and Sweet Potato Soup from She Likes Food
• Spinach Sweet Potato Soup from Primavera Kitchen