This low-fat soup is thick, hearty, and packed with nutrition. The red lentils provide a sturdy base that is complemented by the tender baby carrots and spinach. Add a dollop of dairy-free sour cream and a sprinkle of sliced green onions just before serving.

Red Lentil and Spinach Coconut Curry Soup [Vegan, Gluten-Free]



  • 1/2 cup lentils
  • 1 1/2 cup water
  • 4 tablespoons coconut cream
  • 1/2 14-ounce can fire roasted diced tomatoes
  • 1 teaspoon red curry paste (optional)
  • 1 teaspoon chili powder
  • 1 teaspoon coriander
  • 1 teaspoon cumin
  • 1 teaspoon turmeric
  • Salt, to taste
  • 1/3 bag of bag baby carrots
  • 1/3 bag frozen spinach
  • Vegan sour cream, for garnish


  1. Throw everything in a pot except for the spinach.
  2. Bring the ingredients to a boil then simmer them for 35 -45 minutes.
  3. Once carrots and lentils are soft, add in spinach.
  4. Once frozen spinach is heated (or fresh spinach is wilted) turn off heat and serve. Garnish with sour cream.