November 10, 2020
Serves: 2 Cooks In: 30 mins
  1. 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.
  2. 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.
  3. Place the mixture into a blender and puree until smooth. Return the soup back to stove and heat the soup for another few minutes.
  4. Then you’re ready to serve. Top with spring onions and fresh pepper.


  • 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


  • Spring onions
  • Pepper