A sweet and spicy, British-born soup that features a heavy Indian influence with ingredients like coconut milk, lentils, and curries. There are about a million varieties, but I prefer the smoother, soupier versions than the more rustic, chunkier stews. Garnish with peanuts and cilantro and drizzle with heavy cream.

Prep Time:
30 mins
Cook Time:
1 hr 15 mins
Additional Time:
1 hr
Total Time:
2 hrs 45 mins
10 servings


  • 3 (5 ounce) skinless, boneless chicken breast halves

  • 2 teaspoons chili powder

  • 2 teaspoons salt, divided

  • 3 tablespoons coconut oil

  • 4 medium carrots, diced

  • 1 medium Granny Smith apple - peeled, cored, and sliced

  • 1 medium onion, diced

  • 2 stalks celery, diced

  • 3 tablespoons minced garlic

  • 2 tablespoons minced fresh ginger

  • 4 cups chicken stock, or more as needed

  • 1 ½ cups coconut milk

  • ½ cup dry red lentils

  • 1 tablespoon red curry powder

  • 1 tablespoon hot (Madras) curry powder

  • 1 tablespoon ground cumin

  • 1 tablespoon chopped fresh thyme

  • 1 tablespoon hot English mustard

  • 1 teaspoon ground cinnamon

  • 1 teaspoon dried oregano

  • 1 teaspoon ground coriander

  • ½ teaspoon ground turmeric

  • ½ teaspoon ground nutmeg

  • ½ teaspoon cayenne pepper

  • 1 bay leaf

  • 4 tablespoons tomato paste

  • 4 cups cooked rice


  1. Rub chicken breasts with chili powder and 1 teaspoon salt. Place in a baking dish and let rest for 1 hour.

  2. Preheat the oven to 400 degrees F (200 degrees C).

  3. Bake chicken in the preheated oven until no longer pink in the centers and juices run clear, about 15 minutes. Remove from the oven and coarsely shred with 2 forks; set aside.

  4. Pour coconut oil into a large pot and heat over medium heat. Add carrots, apple, onion, and celery. Cook for 5 to 6 minutes, then add in garlic and ginger. Cook 1 minute more.

  5. Pour in 4 cups chicken stock, coconut milk, lentils, both curry powders, cumin, thyme, mustard, cinnamon, oregano, coriander, turmeric, nutmeg, cayenne, and bay leaf. Bring to a simmer. Reduce heat to medium-low and cook for 30 minutes.

  6. Fish out and discard the bay leaf. Use an immersion blender to blend into a smooth sauce. Add tomato paste and chicken; cook for another 20 minutes. If it appears too thick, add a little more stock, but the soup is pretty thick. Season with remaining 1 teaspoon salt.

  7. Spoon cooked rice into bowls and ladle soup over top to serve.

Nutrition Facts (per serving)

330 Calories
14g Fat
38g Carbs
16g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 330
% Daily Value *
Total Fat 14g 17%
Saturated Fat 10g 52%
Cholesterol 27mg 9%
Sodium 1059mg 46%
Total Carbohydrate 38g 14%
Dietary Fiber 6g 22%
Total Sugars 5g
Protein 16g
Vitamin C 7mg 35%
Calcium 59mg 5%
Iron 5mg 26%
Potassium 520mg 11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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