Carrot, lentil and coconut soup

Carrot, lentil and coconut soup

Ingredients (4 servings)

2 tablespoons coconut oil

2 brown onions, chopped

2 garlic cloves, crushed

4cm piece fresh ginger, finely grated

1 large green chilli, chopped

2 tablespoons masala curry paste

5 (500g) carrots, peeled, grated

1 cup dried red lentils

800g can crushed tomatoes

270ml can coconut milk

½ cup fresh coriander leaves, chopped

Plain yoghurt, to serve

Fresh coriander leaves, extra, to serve


Heat oil in a large saucepan over medium-high heat. Add onion, garlic, ginger and chilli. Cook, stirring, for 5 minutes or until onion has softened. Add curry paste. Cook, stirring, for 1 minute or until fragrant.

Add carrot. Cook, stirring, for 2 minutes or until coated in paste. Stir in lentils, tomatoes, coconut milk and 1 litre cold water. Bring to the boil. Reduce heat to low. Simmer, uncovered, stirring occasionally, for 20 minutes or until carrot and lentils are tender.

Remove pan from heat. Using a stick blender, blend until smooth. Stir in coriander. Ladle soup among serving bowls. Serve with yoghurt and extra coriander.

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