Curried Coconut Lentil Soup - March Madness

Curried Coconut Lentil Soup Submitted by Whitney H. 

Makes 6 servings

200 calories / 8F / 23C / 12P


  • 1 Tbs. Butter 
  • 3 cloves Garlic, chopped
  • 1 in. Fresh Ginger, grated
  • 2 Tbs. Yellow Curry Powder
  • 1/2 tsp. Cinnamon
  • 1/8 tsp. Cayenne Pepper
  • 2 cups Green Lentils
  • 1/2 Yellow Onion, diced
  • 2 Medium Carrots, chopped
  • 2 Stalks Celery, diced
  • 6 cups Chicken Bone Broth
  • 1 tsp. Salt
  • 1/2 cup Lite Coconut Milk
  • 2 Tbs. Offbeat Foods Lemon Coconut Bliss Butter
  • 2 Tbs. Lemon Juice
    Optional toppings: additional nut butter, cilantro, pepitas, toasted naan or pita


      Instant Pot:

      1. On the sauté setting, cook butter, onion, garlic, ginger, celery, and carrots until tender (4-5 minutes). Add remaining ingredients except coconut milk and nut butter.

      2. Cook on manual for 15 minutes. Manual release pressure. Add coconut milk and nut butter then blend with an immersion blender until smooth. Top with optional toppings to serve.

      Crock Pot:

      1. Add all ingredients except coconut milk and nut butter to the crockpot and cook on low for 6-8 hours.
      2. Use an immersion blender to blend until smooth then add coconut milk and nut butter. Stir until mixed.