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