Carrot, lentil and coconut soup

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

Recipe «Carrot, lentil and coconut soup» presented in category Recipes / Soups, to prepare this dish you will need no more 35 minutes. To make this dish at home by prescription from the author sheff would need: 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.

Ingredients:

• 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 

Instructions

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.