Spicy Mexican Rice Pie - Miso, Kale And Crispy Tofu Soup - Carrot, Lentil And Coconut Soup (part 3)

Carrot, Lentil And Coconut Soup

·         Serves 4

·         Prep 10 minutes

·         Cook 35 minutes

Ingredient

·         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 tikka 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, extra coriander leaves and pappadums, to serve

 Recipe

1.    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.

2.    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.

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

·         Nutrition: (per serve) 2006kJ; 23.4g fat; 18.6g sat fat; 18.8g protein; 42.1g carbs; 15.9g fibre; 4mg chol; 864mg sodium.

Carrot, Lentil And Coconut Soup