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Curried Carrot & Lentil Soup
Servings:
4
people
Ingredients
1
Red Onion
3
cloves
garlic
500
g
Carrots
or other root veg - swede, parsnips, sweet potato
1
Small potato
this helps with the creaminess
200g
Dried red lentils
1
tbsp
Curry Powder
or mixture of spices
150
ml
Milk
or plant based milk
1
lt
Vegetable Stock
Instructions
Roughly chop the onion, garlic and vegetables and fry for 5 minutes in some vegetable oil
Add the curry powder and continue to fry for 2-3 minutes
Add the lentils and liquid including the stock and milk and boil together on a rolling boil for 15 minutes
Blend until smooth using a blender and serve with yogurt and fresh coriander (if you have it)