Carrot, Lentil And Coconut Soup
Prep 10 minutes
Cook 35 minutes
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
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