Creamy Spinach Soup with Ginger & Coconut Milk
The most vibrant green you'll see this winter isn't on a pine tree, but in your bowl, and it has the power to warm you from the inside out. I remember a trip to Chiang Mai, Thailand, in November 2018. The air was humid and smelled of lemongrass and chilies. I had a green soup whose flavor was so bright it seared itself into my memory. Back in the cold, dark Tallinn winter, I craved that vitality, but not the complexity of a curry paste from scratch. This soup is my answer to that craving. It's not about replication, but transformation. You'll discover how fresh ginger can provide a deep, clean warmth, not just spice, and how a final squeeze of lime is the secret to making all the flavors come alive. The result is a hug in a bowl: deeply nourishing, silky on the palate, and with an energy that resets you.
14Ingredients
- 1 tbsp Extra virgin olive oil
- 1 Medium onion, chopped
- 3 Garlic cloves, minced
- 1 tbsp Fresh ginger, grated (about a 3cm piece)
- 1 Medium sweet potato, peeled and cubed
- ½ cup Red lentils, rinsed
- 4 cups Vegetable broth
- 300 g Fresh spinach
- 1 can (400ml) Full-fat coconut milk
- 1 Lime
- 0 to taste Sea salt
- 0 to taste Black pepper
- 0 for serving Toasted pumpkin seeds
- 0 for serving Fresh cilantro
Nutrition Facts
Instructions
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes.
Add the minced garlic and grated ginger. Cook for another minute until fragrant, being careful not to burn the garlic.
Stir in the cubed sweet potato and rinsed red lentils. Add the vegetable broth, bring to a boil, then reduce the heat to a simmer. Cover and cook for 15-20 minutes, or until the sweet potato is tender and the lentils are soft.
Remove the pot from the heat. Add the fresh spinach in batches, stirring until it wilts completely. Stir in the coconut milk.
Using an immersion blender, blend the soup directly in the pot until completely smooth and creamy. Alternatively, carefully transfer the soup in batches to a regular blender and blend until smooth.
0Return the soup to low heat if needed. Squeeze in the juice of half a lime, then season with salt and pepper to taste. Adjust with more lime juice if you feel it needs more brightness.
0Ladle the soup into bowls. Garnish with toasted pumpkin seeds, fresh cilantro, and a final squeeze of lime. Serve immediately.
0Chef's Tip
For an even deeper flavor, toast the pumpkin seeds in a dry pan for 2-3 minutes until they start to pop. The aromatic oils released make all the difference.
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Creamy Spinach Soup with Ginger & Coconut Milk
Ingredients
- 1 tbsp Extra virgin olive oil
- 1 Medium onion, chopped
- 3 Garlic cloves, minced
- 1 tbsp Fresh ginger, grated (about a 3cm piece)
- 1 Medium sweet potato, peeled and cubed
- 0.5 cup Red lentils, rinsed
- 4 cups Vegetable broth
- 300 g Fresh spinach
- 1 can (400ml) Full-fat coconut milk
- 1 Lime
- Sea salt
- Black pepper
Garnish
- Toasted pumpkin seeds
- Fresh cilantro
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes.
- Add the minced garlic and grated ginger. Cook for another minute until fragrant, being careful not to burn the garlic.
- Stir in the cubed sweet potato and rinsed red lentils. Add the vegetable broth, bring to a boil, then reduce the heat to a simmer. Cover and cook for 15-20 minutes, or until the sweet potato is tender and the lentils are soft.
- Remove the pot from the heat. Add the fresh spinach in batches, stirring until it wilts completely. Stir in the coconut milk.
- Using an immersion blender, blend the soup directly in the pot until completely smooth and creamy. Alternatively, carefully transfer the soup in batches to a regular blender and blend until smooth.
- Return the soup to low heat if needed. Squeeze in the juice of half a lime, then season with salt and pepper to taste. Adjust with more lime juice if you feel it needs more brightness.
- Ladle the soup into bowls. Garnish with toasted pumpkin seeds, fresh cilantro, and a final squeeze of lime. Serve immediately.
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