5 from 1 vote
Thai coconut root vegetable and red lentil soup
Root Veg & Lentil Thai Coconut Soup
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins

A rich and tasty winter soup.

Course: Soup
Cuisine: Asian, Fusion, Vegan, Vegetarian
Keyword: Thai Root Vegetable Soup
Servings: 8
Calories: 226 kcal
Author: Helen Best-Shaw
  • 2 medium onions
  • 2 tbs oil
  • 4 carrots
  • 2 parsnips
  • Wedge of swede rutabaga
  • 2 tbs red or yellow Thai curry paste add more or less to taste
  • Mug full of red lentils
  • 1/2 tin of coconut milk or 4 tbs coconut milk powder
  • 2 pints Vegetable stock
  • Salt & Pepper to season
  1. Peel and roughly chop the onions and fry in the oil until golden.  Meanwhile peel and chop the vegetables.   Add the root vegetables and curry paste, stir and fry for a few minutes.
  2. Add the lentils,  coconut milk & stock - enough to cover everything - and bring to a gentle simmer.  Cover and cook for about 20 mins until vegetables are soft.
  3. Blend, thinning with water if needed.
Recipe Notes

Tastes better having been cooled and reheated, and freezes well.

Nutrition Facts
Root Veg & Lentil Thai Coconut Soup
Amount Per Serving
Calories 226 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 5g31%
Sodium 505mg22%
Potassium 589mg17%
Carbohydrates 29g10%
Fiber 10g42%
Sugar 6g7%
Protein 7g14%
Vitamin A 5945IU119%
Vitamin C 15mg18%
Calcium 58mg6%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.