A warming curry soup

    45 min

    A delicious curry soup made with carrots, red lentils, coconut milk and curry paste. Perfect on a cold evening. Offer some grilled strips of naan bread to dip in. Enjoy!

    Yorkshire, England, UK
    1 person made this

    Serves: 6 

    • 1 onion, chopped
    • vegetable oil
    • 2 heaping tablespoons curry paste of your choice
    • 1 pinch dried chilli flakes
    • 500g carrots, grated
    • 100g split red lentils
    • 1 (400g) tin coconut milk
    • 1.5L chicken or vegetable stock
    • salt and pepper
    • 50g basmati rice, rinsed
    • fresh coriander to garnish

    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Gently fry the onion in a little veg oil until soft. Add curry paste and chilli flakes and fry for 2 minutes. Add carrots, lentils, coconut milk and stock. Season with salt and pepper, then simmer for 15 minutes.
    2. Process the soup until smooth then taste for seasoning. Transfer to a clean pan and stir in the rice. Simmer for 10 minutes stirring now and then.
    3. Ladle into bowls or mugs, scatter a few fresh coriander (cillantro) leaves over the top.

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