Carrot, lentil and coconut soup

Cooking Soups Carrot, lentil and coconut soup

Make weeknight cooking easy with this one-pot carrot, lentil and coconut soup.

Lables: High fibre Vegetarian Egg free Fish free Gluten free Sesame free Shellfish free Soy free Wheat free
  1. 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.
  2. 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.
  3. 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.

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2 tbsp coconut oil
2 brown onions, chopped
2 garlic cloves, crushed
4cm piece fresh ginger, finely grated
1 large green chilli, chopped
2 tbsp tikka masala curry paste
5 carrots, peeled, grated
1 cup dried red lentils
800g can crushed tomatoes
270ml can coconut milk
1/2 cup fresh coriander leaves, chopped
Plain yoghurt, to serve
Fresh coriander leaves, extra, to serve
Pappadums, to serve

Adv

Autors
Preparation time
10
Cooking time
35
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Soups
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