Vegan curried squash, lentil & coconut soup
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
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- 1 tbsp olive oil
- 1 butternut squashpeeled, deseeded and diced
- 200g carrotdiced
- 1 tbsp curry powdercontaining turmeric
- 100g red lentil
- 700ml low-sodium vegetable stock
- 1 can reduced-fat coconut milk
- coriander and naan breadto serve
Nutrition: per serving
- kcal178
- fat7g
- saturates5g
- carbs22g
- sugars9g
- fibre4g
- protein6g
- salt0.4glow
Method
step 1
Heat the oil in a large saucepan, add the squash and carrots, sizzle for 1 min, then stir in the curry powder and cook for 1 min more. Tip in the lentils, the vegetable stock and coconut milk and give everything a good stir. Bring to the boil, then turn the heat down and simmer for 15-18 mins until everything is tender.
step 2
Using a hand blender or in a food processor, blitz until as smooth as you like. Season and serve scattered with roughly chopped coriander and some naan bread alongside.
