Red Lentil and Carrot Coconut Soup [vegan]

Name: Red Lentil and Carrot Coconut Soup [vegan]
Prep time: 5 min
Total time: 35 min
Ingredients: 250g red split lentils [UK 9oz / US 1 ¼ cup]; 4 medium carrots; 1 large onion (roughly chopped); 2 garlic cloves (crushed); 2 Tbsp medium curry powder; 1tsp coriander powder; 1.2 liter vegetable stock; 400ml light coconut milk [UK 14fl oz / US 1 ¾ cup]; 1 to 2 lemon juice; olive oil; salt & pepper

Published on October 16, 2013 | In Indian | By theflexitarian |

3 Comments

- Prep Time
- 5 Minutes
- Cook Time
- 35 Minutes
- Difficulty Level

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 the 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.

Dairy-Free, Egg-Free, Gluten-Free, High Fibre, Low Fat, Nut-Free, Soya-Free, Vegan

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Ingredients

250g red split lentils [UK 9oz / US 1 ¼ cup]
4 medium carrots
1 large onion (roughly chopped)
2 garlic cloves (crushed)
2 Tbsp medium curry powder
1tsp coriander powder
1.2 liter vegetable stock
400ml light coconut milk [UK 14fl oz / US 1 ¾ cup]
1 to 2 lemon juice
olive oil
salt & pepper

Nutrition Info

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 carrots peeled and chopped into thin slices. Mix well and cook for 5 mins.
Add 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 coconut milk and cook for a further 5 mins.
Purée the soup with a liquidiser.
Add lemon juice. Season to taste.