Curry Red Lentil Soup uses simple ingredients for a bold, nutritious result. Here’s what you’ll need for 4 servings:

• 2 teaspoons olive oil: For sautéing vegetables.
• 1 head cauliflower, chopped into small florets: Adds hearty texture.
• 2 carrots, chopped: Provides sweet crunch.
• 2 cups boiling water: Base for dissolving bouillon.
• 1 cube vegetable bouillon: Creates savory broth (chicken bouillon can be used but makes it non-vegetarian).
• 1 (14-ounce) can reduced-fat coconut milk: Adds creamy richness.
• 1 cup red lentils: Quick-cooking, protein-packed base.
• 1 teaspoon garlic powder: Infuses savory flavor.
• 1 teaspoon dried onion flakes: Adds subtle oniony depth.
• 1 teaspoon curry powder: Brings warm, spicy complexity.
• 1 teaspoon paprika: Adds mild sweetness and color.
• 1 teaspoon ground turmeric: Contributes earthy flavor and vibrant hue.
• ½ teaspoon ground cumin: Enhances warm, nutty notes.
• 1 bunch kale, stems and inner ribs discarded, leaves coarsely chopped: Adds nutrient-rich greens.

Why These Ingredients Matter

• Red Lentils: Cook quickly and create a creamy, protein-rich base.
• Coconut Milk: Adds velvety texture and subtle sweetness.
• Curry Spices: Curry powder, turmeric, and cumin deliver bold, aromatic flavor.
• Vegetables: Cauliflower, carrots, and kale provide texture, nutrition, and heartiness.

Substitutions and Variations

• Olive Oil: Swap with avocado oil or butter (non-vegan).
• Cauliflower: Replace with broccoli, zucchini, or sweet potato.
• Carrots: Use parsnips or bell peppers.
• Vegetable Bouillon: Substitute with 2 cups vegetable stock or chicken stock (non-vegetarian).
• Reduced-Fat Coconut Milk: Use full-fat coconut milk for richer flavor or plant-based cream.
• Red Lentils: Swap with yellow lentils or split peas (adjust cooking time).
• Garlic Powder: Use 2 cloves fresh minced garlic.
• Dried Onion Flakes: Replace with ½ onion, finely chopped, or ½ teaspoon onion powder.
• Curry Powder: Substitute with garam masala or a mix of ½ teaspoon each cumin, coriander, and chili powder.
• Paprika: Swap with smoked paprika for deeper flavor.
• Turmeric/Cumin: Omit or reduce if preferred; use fresh turmeric (1 tablespoon grated) for intensity.
• Kale: Substitute with spinach, Swiss chard, or collard greens.
• Vegan/Gluten-Free: Naturally vegan and gluten-free with vegetable bouillon and gluten-free spices.
• Flavor Variations:
  • Spicy Curry Soup: Add ¼ teaspoon cayenne pepper or a diced chili with the spices.
  • Creamy Coconut Soup: Increase coconut milk to 1 ½ cans for extra richness.
  • Thai-Inspired Soup: Add 1 tablespoon lemongrass paste and a squeeze of lime juice.
  • Protein-Packed Soup: Stir in 1 cup cooked chickpeas or tofu cubes with the kale.
  • Mild Curry Soup: Reduce curry powder to ½ teaspoon and omit paprika.