Red Lentil and Carrot Coconut Soup [vegan]

This Red Lentils and Carrots Coconut Soup makes a lovely warming meal on a cold day. I love its orange glow and the soft, smooth creaminess of coconut milk.

Red lentils are very fast cooking. They are also a good source of proteins and antioxidants, making this soup a quick & super healthy meal.

Red Lentil and Carrot Coconut Soup [vegan]

This creamy Red Lentil and Carrot Coconut Soup has a lovely orange glow.

5 from 1 vote

DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Gluten-Free Recipes, High Fibre Recipes, Iron Rich Recipes, Low Fat Recipes, Nut-Free Recipes, Soya-Free Recipes, Vegan Recipes

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Prep Time 5 mins

Cook Time 35 mins

Total Time 40 mins

Course Beans & Pulses, Soups

Cuisine Indian

Servings 6 people

Calories 247 kcal

Equipment

• large saucepan
• handheld immersion blender

Ingredients

 

MetricUS Customary

 

1x2x3x

• 250 g red split lentils
• 4 medium carrots
• 1 large onion – roughly chopped
• 2 garlic cloves – crushed
• 2 Tbsp medium curry powder
• 1 tsp coriander powder
• 1.2 liter vegetable stock
• 400 ml light coconut milk
• 1 to 2 lemon juice
• olive oil
• salt & pepper

Instructions

 

• Heat some olive oil in a large saucepan over a medium heat. Gently fry the chopped onion and crushed garlic with curry and coriander powders for 5 minutes.
• Add the carrots peeled and chopped into thin slices. Mix well and cook for 5 mins.
• Add the split red lentils and vegetable stock.
• Bring to the boil, then reduce heat and cook covered under medium heat for 20 mins until carrots are cooked.
• Add the coconut milk and cook for a further 5 mins.
• Purée the soup with a liquidiser.
• Add the lemon juice. Season to taste.

Nutrition

Serving: 250gCalories: 247kcalCarbohydrates: 37gProtein: 12gFat: 5gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 888mgPotassium: 600mgFiber: 15gSugar: 5gVitamin A: 7257IUVitamin C: 8mgCalcium: 55mgIron: 4mg

Keyword carrot, lentils

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