Carrot and parsnip red lentil soup

    1 hour 10 min

    This curried soup made with carrots, parsnips, red lentils and coconut milk not only smells great while it's cooking, it also tastes great!

    19 people made this

    Serves: 8 

    • 50g butter
    • 1 1/2 tablespoons freshly grated ginger
    • 1/4 teaspoon paprika
    • 1/4 teaspoon ground cumin
    • 1/4 teaspoon chilli powder
    • 1/2 teaspoon curry powder
    • 1/2 teaspoon ground coriander
    • 2 small onions, finely chopped
    • 1 large parsnip, peeled and chopped
    • 1 celery stalk, sliced
    • 700g carrot, chopped
    • 85g red lentils
    • 25g white rice
    • 1.5L vegetable stock
    • 300ml coconut milk, plus more for serving
    • 4 tablespoons freshly chopped coriander, plus more for serving
    • 2 tablespoons lime juice (optional)

    Prep:10min  ›  Cook:1hr  ›  Ready in:1hr10min 

    1. Melt the butter in a large heavy saucepan over low heat. Stir in ginger, paprika, cumin, chilli powder, curry powder and ground coriander; cook and stir until fragrant, about 1 minute.
    2. Add the chopped onion; cover with a lid and cook for 5 minutes, or until the onions have softened. Add chopped parsnip, carrots and celery; stir well and simmer for 15 minutes.
    3. Stir in red lentils and rice; add vegetable stock, cover and simmer for 30 minutes, or until the vegetables are soft. Turn off the heat and puree the soup using an immersion blender until smooth.
    4. Put the soup pot back on low heat and pour in the coconut milk. Add the chopped coriander and reheat gently but try not to let the soup boil.
    5. Season the soup with salt and pepper. Serve with a sprig of fresh coriander, a dash of lime juice and a swirl of coconut milk for decoration.

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