Name: Fragrant carrot, coconut & lentil soup
Prep time: 5 min
Cook time: 5 min
Yield: 4
Ingredients: 2 tbsp rapeseed oil, plus extra for drizzling -; 1 onion, roughly chopped -; 2 celery sticks, roughly chopped -; 1 large garlic clove, crushed -; 1 thumb-sized piece of ginger, peeled and finely grated -; 1 tsp ground turmeric -; 1 tsp ground coriander -; 1 tsp cumin seeds -; 1 tsp garam masala -; 1 tsp chilli flakes, plus extra to serve -; 500g carrots, thinly sliced -; 150g red lentils -; 200g coconut milk -; 950ml low-salt vegetable stock -; 10 curry leaves -; bunch of coriander, leaves picked -; fat-free natural yogurt, to serve -

Recipe information

Cooking:

5 min.

Servings per container:

Source:

More details

Ingredients for - Fragrant carrot, coconut & lentil soup

1. 2 tbsp rapeseed oil, plus extra for drizzling -

2. 1 onion, roughly chopped -

3. 2 celery sticks, roughly chopped -

4. 1 large garlic clove, crushed -

5. 1 thumb-sized piece of ginger, peeled and finely grated -

6. 1 tsp ground turmeric -

7. 1 tsp ground coriander -

8. 1 tsp cumin seeds -

9. 1 tsp garam masala -

10. 1 tsp chilli flakes, plus extra to serve -

11. 500g carrots, thinly sliced -

12. 150g red lentils -

13. 200g coconut milk -

14. 950ml low-salt vegetable stock -

15. 10 curry leaves -

16. bunch of coriander, leaves picked -

17. fat-free natural yogurt, to serve -

How to cook deliciously - Fragrant carrot, coconut & lentil soup

1. Stage

Heat the rapeseed oil in a large saucepan or flameproof casserole over a medium heat. Cook the onion and celery with a pinch of salt for 8-10 mins until softened. Add the garlic, ginger and all the spices and cook for 1 min more. Stir in the carrots, lentils, coconut milk, stock and curry leaves. Bring to a simmer, then cover with a lid and cook gently for 30 mins.

2. Stage

Taste the soup for seasoning, then add most of the fresh coriander and blitz until smooth using a hand blender. Ladle the soup into bowls, then top with swirls of yogurt, the remaining coriander, some extra chilli flakes and a drizzle of oil to serve.