Fragrant carrot, coconut & lentil soup
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
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- 2 tbsp rapeseed oilplus extra for drizzling
- 1 onionroughly chopped
- 2 celery sticksroughly chopped
- 1 large garlic clovecrushed
- 1 thumb-sized piece of gingerpeeled and finely grated
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1 tsp cumin seeds
- 1 tsp garam masala
- 1 tsp chilli flakesplus extra to serve
- 500g carrotsthinly sliced
- 150g red lentils
- 200g coconut milk
- 950ml low-salt vegetable stock
- 10 curry leaves
- bunch of corianderleaves picked
- fat-free natural yogurtto serve
Nutrition: per serving
- kcal305
- fat12glow
- saturates4g
- carbs34g
- sugars12g
- fibre9g
- protein12g
- salt0.75g
Method
step 1
Heat the rapeseed oil in a large saucepan or flameproof casserole over a medium heat. Cook the onion and celery with a pinch of salt for 8-10 mins until softened. Add the garlic, ginger and all the spices and cook for 1 min more. Stir in the carrots, lentils, coconut milk, stock and curry leaves. Bring to a simmer, then cover with a lid and cook gently for 30 mins.
step 2
Taste the soup for seasoning, then add most of the fresh coriander and blitz until smooth using a hand blender. Ladle the soup into bowls, then top with swirls of yogurt, the remaining coriander, some extra chilli flakes and a drizzle of oil to serve.
