
CURRIED CARROT SOUP
November 10, 2020
Serves: 2
Cooks In: 30 mins
- Heat some olive oil in a pan on a medium heat. Add the onion and carrots. Let them cook for 4 to 5 minutes, until the onions and carrots begin to soften.
- Next, add lentils, curry powder, ginger and garlic then cook for 1-2 minutes until spices become fragrant. Stir in the coconut milk and vegetable broth then bring to a boil, cover and reduce to a simmer, cooking until lentils are soft, about 10 to 15 minutes.
- Place the mixture into a blender and puree until smooth. Return the soup back to stove and heat the soup for another few minutes.
- Then you’re ready to serve. Top with spring onions and fresh pepper.
Ingredients
- 1 onion, diced
- 4-5 medium sized carrots
- 1/2 cup dried red lentils
- 1 tbs curry powder
- 1 thumb sized piece of ginger, (minced)
- 250ml veggie broth
- 1 can coconut milk
- Pinch of salt
TOPPING
- Spring onions
- Pepper
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