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red lentils carrot coconut soup

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
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
 
 

  • 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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