Curried Red Lentil Soup With Toasted Coconut

1. Sauté Aromatics

Set a large pot over medium heat and add olive oil. Once the oil shimmers, add the finely chopped medium red onion and carrot. Sauté until soft and beginning to sweeten, about 3 to 5 minutes. Season with a pinch of kosher salt and black pepper to taste.

2. Add Garlic and Ginger

Stir in the finely chopped garlic cloves and freshly grated ginger to the pot. Sauté for about a minute to wake up the flavors of the garlic and ginger.

3. Introduce Spices

Add in the curry powder, ground turmeric, and ground coriander and cook for about 30 seconds until the aroma deepens and the spices sizzle, mingling with the sautéed veggies.

4. Simmer Lentils

Pour in the red lentils and vegetable stock or water. Stir well and let it simmer for about 30 minutes until the lentils are tender and the soup thickens to a creamy consistency. Add water if needed to adjust the texture.

5. Toast Coconut

In a medium skillet, toast the unsweetened coconut flakes over medium heat, shuffling frequently until golden and fragrant, about 3 to 5 minutes.

6. Serve and Garnish

Once the soup is done, adjust seasoning as necessary. Ladle the soup into bowls, sprinkle toasted coconut flakes on top, and garnish with cilantro, scallions, and a wedge of lime if desired.