Red lentil, carrot and coconut soup

    50 min

    This red lentils and carrot coconut soup makes a lovely warming meal on a cold day. I love its orange glow and the soft, smooth creaminess of the coconut milk.


    London, England, UK
    53 people made this

    Serves: 6 

    • olive oil
    • 1 large onion, roughly chopped
    • 2 garlic cloves, crushed
    • 2 tablespoons medium curry powder
    • 1 teaspoon ground coriander
    • 4 medium carrots, thinly sliced
    • 250g red split lentils
    • 1.2L vegetable stock
    • 400ml light coconut milk
    • 1 to 2 lemons, juiced
    • salt and pepper

    Prep:15min  ›  Cook:35min  ›  Ready in:50min 

    1. Heat some olive oil in a large saucepan over a medium heat. Gently fry the chopped onion and crushed garlic with curry and coriander for 5 minutes.
    2. Add carrots. Mix well and cook for 5 minutes, then add red lentils and vegetable stock. Bring to the boil, then reduce heat and cook covered under medium heat for 20 minutes until carrots are cooked.
    3. Add coconut milk and cook for a further 5 minutes. Purée the soup with a liquidiser. Add lemon juice. Season to taste.

    See it on my blog

    See this recipe on The Flexitarian

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    Reviews in English (1)


    This was an easy dish to make. The flavour was fabulous, but very curried. If you don't like too strong a curry flavour, I would suggest reducing the amount of curry powder to 1.5 tbspoons of curry powder. Very rich, thick and would go exceptionally well with naan breads.  -  01 Feb 2014