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