Curried Veggie & Potato Soup

The perfect fall recipe is here! This curried veggie and potato soup is SO ideal for a brisk fall day. Super hearty and satisfying but also packs a nutritional punch!

  • 1 Tbsp. coconut oil
  • 1 cup diced yellow onion
  • 4 cloves garlic
  • 2 tsp. fresh ginger – grated
  • 3 whole carrots – chopped
  • 1/4 tsp. of sea salt & black pepper
  • 1 cup green lentils – rinsed
  • 6 cups vegetable broth
  • 2 1/2 Tbsp. curry powder
  • 1 Tbsp. green curry paste
  • 1/2 Tbsp. coconut sugar or pure cane sugar
  • 1 cup diced fingerling potato – unpeeled
  • 2 cups diced yams
  • 1 cup cauliflower
  • 5 cups chopped kale
  • optional – dash of cayenne pepper
  • optional – top with cilantro, fresh lemon juice, or sprouts
  • optional – tortilla, flatbread, or your favorite bread!
  1. Heat large pot over medium heat
  2. Once hot, add coconut oil, carrots, onions, and ginger – season with salt and pepper. Cook for 3-5 minutes until onions are translucent
  3. Add garlic, cauliflower and potatoes – brown slightly (approx. 2 min) – then add in curry powder, curry paste, sugar, and cayenne pepper (if using) – cook for 3 minutes
  4. Add the vegetable broth and increase heat to medium-high – bring the soup to a boil- Once boiling, add lentils and reduce heat to a simmer for about 25 min or until vegetables are soft
  5. Add chopped kale to the top of soup – cover and let steam for about 5 minutes or until kale is bright green and tender
  6. Taste and adjust flavor adding more curry powder or paste for more curry flavor, coconut sugar for more sweetness, or salt for more overall flavor
  7. Soup can simmer for up to 2 – 3 hours if time permits – this adds depth to the flavor
  8. optional – top with cilantro, lemon juice, or sprouts (or all three!)
  9. optional – serve with your favorite bread! (flat bread or tortillas)


  • adapted from the Minimalist Baker’s Curried Kale, Potato, and Lentil Soup

*Yields 4 large servings


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