Creamy Coconut Curry Vegetable Soup. Full of lentils, red beans, coconut milk and vegetables. Healthy, gluten free and vegan. Delicious easy, budget friendly and quick soup.
Don’t hate me, guys. It’s the dead of winter and I’ve just had enough. Every year I get seasonal depression because Michigan just doesn’t understand the concept of sunshine in the winter.
Last year I made a pledge to save up enough money to travel for a month in February. Well, here we are.
I’m currently typing this on my computer at a vegan internet cafe, looking out at the sunny ocean in the Dominican Republic.
We’re staying in some condos and I’m very happy to have access to a kitchen. It makes traveling as a vegan so much easier.
Our first day here, we stopped at a lovely super market and grabbed as many food staples as we could: beans, rice, pasta, potatoes, leafy greens, fruits, vegetables, canned tomatoes, spices and coconut milk.
With these ingredients, you can pretty much make anything in my opinion.
Now, onto this lovely soup. This creamy coconut curry vegetable lentil soup was created from that aforementioned grocery list.
I whipped it up in about 20-25 minutes. We also made a beautiful green salad full of carrots, beans, onions and cucumbers.
It was the perfect way to settle into a new location and wipe away the stress from traveling. Have I mentioned that I hate flying. I know, it’s a curse that I’m addicted to travel, but I am scared of flying.
This soup was so comforting. The splash of lime in the end pulled it all together and brightened up the whole soup.
I also used red beans in this soup which was influenced by Dominican cuisine. I just love their red beans and rice. They add cilantro to it that is absolutely lovely.
I hope you enjoy this deliciously, comforting, creamy curry soup. I hope it helps you think of warm, sunny days during your winter evening meals.
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Leave me a comment below with your favorite places to travel to.