Carrot, Coconut Milk, & Lentil Soup

Carrot Coconut Milk Lentil Soup2



  • 1 large onion
  • 3 tablespoons extra virgin olive oil
  • 3 cloves of garlic
  • 8 large carrots
  • 1 can coconut milk
  • 2 cups vegetable stock
  • ¾ cup lentils
  • Salt & Pepper, to taste
  • 2 tablespoons chili powder (Optional)
  • Cilantro, nuts, etc to garnish (Optional)


  1. Dice onions, chop carrots into small pieces, mince garlic.
  2. Heat extra virgin olive oil in a large saucepan on the stove, saute onions. When they become transparent, add garlic and carrots.
  3. Saute until carrots are soft. I covered the saucepan with the lid to capture the steam. Be sure to stir constantly and not to let it burn.
  4. In a medium sized pot, bring to the boil the vegetable stock and coconut milk. Add lentils. Cook for about 5 minutes, then add the onions, garlic, and carrots to pot. Mix and let sit for a few more minutes.
  5. Let the mixture cool, then pour it into your food processor or blender and process/blend until smooth. I had to do this in two batches because my food processor was not big enough.
  6. Add salt, pepper, and chili powder to taste.
  7. Garnish, if desired. And serve!


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