Make weeknight cooking easy with this one-pot carrot, lentil and coconut soup.
- Heat oil in a large saucepan over medium-high heat. Add onion, garlic, ginger and chilli. Cook, stirring, for 5 minutes or until onion has softened. Add curry paste. Cook, stirring, for 1 minute or until fragrant.
- Add carrot. Cook, stirring, for 2 minutes or until coated in paste. Stir in lentils, tomatoes, coconut milk and 1 litre cold water. Bring to the boil. Reduce heat to low. Simmer, uncovered, stirring occasionally, for 20 minutes or until carrot and lentils are tender.
- Remove pan from heat. Using a stick blender, blend until smooth. Stir in coriander. Ladle soup among serving bowls. Serve with yoghurt, extra coriander and pappadums.
You may need it
Store Spice Organizer
Surface Utensil Holder
Kitchen Utensil Set