Carrot, lentil and coconut soup

Make weeknight cooking easy with this one-pot carrot, lentil and coconut soup.

The ingredient of Carrot, lentil and coconut soup

1. 2 tablespoons coconut oil
2. 2 brown onions, chopped
3. 2 garlic cloves, crushed
4. 4cm piece fresh ginger, finely grated
5. 1 large green chilli, chopped
6. 2 tablespoons tikka masala curry paste
7. 5 (500g) carrots, peeled, grated
8. 1 cup dried red lentils
9. 800g can crushed tomatoes
10. 270ml can coconut milk
11. 1/2 cup fresh coriander leaves, chopped
12. Plain yoghurt, to serve
13. Fresh coriander leaves, extra, to serve
14. Pappadums, to serve

The instruction how to make Carrot, lentil and coconut soup

1. Heat oil in a large saucepan over medium-high heat. Add onion, garlic, ginger and chilli. Cook, stirring, for 5 minutes or until onion has softened. Add curry paste. Cook, stirring, for 1 minute or until fragrant.
2. Add carrot. Cook, stirring, for 2 minutes or until coated in paste. Stir in lentils, tomatoes, coconut milk and 1 litre cold water. Bring to the boil. Reduce heat to low. Simmer, uncovered, stirring occasionally, for 20 minutes or until carrot and lentils are tender.
3. Remove pan from heat. Using a stick blender, blend until smooth. Stir in coriander. Ladle soup among serving bowls. Serve with yoghurt, extra coriander and pappadums.

Nutritions of Carrot, lentil and coconut soup

calories: 479.434 calories
fatContent: 23.4 grams fat
saturatedFatContent: 18.6 grams saturated fat
carbohydrateContent: 42.1 grams carbohydrates
sugarContent:
fibreContent:
proteinContent: 18.8 grams protein
cholesterolContent: 4 milligrams cholesterol
sodiumContent: 864 milligrams sodium