Coconut turmeric carrot and lentil soup
Meet your new favourite winter soup! Easy to make, and oh so yummy, this soup is something you'll be eating on repeat.
Servings: 4
Calories: 352kcal
Ingredients
- 1 Tbsp olive oil
- 1 small onion, diced
- 1 Tbsp ginger, minced
- 2 cloves garlic, minced
- 2 Tbsp red curry paste
- 1 tsp turmeric
- 1 tsp curry powder
- 1 white potatoed, chopped
- 2 carrots, peeled and chopped
- 1 can (400ml) coconut milk
- 2 cups water
- 2 cups vegetable broth
- 1 cup red lentils
- ½ cup basmati rice uncooked
Instructions
- Add oil to a large pot over medium heat. Add onion and sauté until fragrant and translucent, about 2-3 minutes.
- Add ginger and garlic. Cook for 1-2 minutes.
- Add red curry paste, curry powder and turmeric. Combine well. It's okay if spices stick to the bottom of the pot.
- Add potato, carrots, coconut milk, water and broth. Stir well, and then bring to a boil.
- Once it starts boiling, reduce to a simmer and add the lentils and rice. Stir well and cook uncovered until everything is cooked through, about 15-20 minutes.
- Season with salt and pepper. If the consistency is thicker than you like, you can add more liquid (water or broth).
- Optional: add a cup of fresh or frozen chopped kale or spinach
- Garnish with a dollop of plain yogurt or non-dairy yogurt (optional) and some coriander.
Nutrition
Calories: 352kcal | Carbohydrates: 62g | Protein: 15g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 506mg | Potassium: 807mg | Fiber: 17g | Sugar: 5g | Vitamin A: 6551IU | Vitamin C: 16mg | Calcium: 74mg | Iron: 5mg
