This soup is creamy without dairy, mildly spiced without overwhelming, and packed with ingredients that love your hormones as much as you do.

Scale

1 can (13.5 oz) coconut milk

1 tbsp coconut oil

1 cup red lentils, rinsed

1 small onion, finely chopped

2 cloves garlic, minced

1 tbsp fresh ginger, grated

1 tbsp curry powder (or more to taste)

1 tsp turmeric

1 medium carrot, diced

1 cup chopped spinach or kale

4 cups vegetable broth

Juice of 1/2 lemon

Sea salt and black pepper to taste

Optional

Pinch of cayenne for heat

Cook Mode Prevent your screen from going dark

1. In a large pot, heat coconut oil over medium heat. Sauté onion until translucent.

2. Add garlic, ginger, curry powder, and turmeric. Stir until fragrant.

3. Add lentils, carrots, coconut milk, and broth. Bring to a boil, then reduce to simmer.

4. Simmer for 20-25 minutes until lentils are soup and soup thickens.

5. Stir in greens and lemon juice. Season with salt, pepper, and cayenne (if using).

6. Serve warm, topped with fresh herbs or a dollop of coconut yogurt if desired.

Batch it: This soup freezes beautifully. Make extra for hormone-friendly meal prep.

Pair it: Serve with a side of avocado or gluten-free flatbread for added healthy fats.

Customize it: Add cauliflower for extra fiber.