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
Method
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.
