Thai Carrot and Coconut Soup with Lentils

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Thai coconut root vegetable and red lentil soup

5 from 5 votes

This traditional winter soup of lentils and root vegetables is lifted with fragrant Thai spices and a hit of coconut. Perfect for jaded palates on winter days.

Servings:

Author: Helen Best-Shaw

Prep Time10

Cook Time30

Total Time40

Ingredients

2 medium onions
2 tsp oil
4 carrots
2 parsnips
Wedge of swede - rutabaga
2 tbsp 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 tbsp coconut milk powder
2 pints Vegetable stock
Salt & pepper to season

Instructions

Peel and roughly chop the onions. Fry in the oil until golden.
While the onions are cooking, peel and chop the rest of the vegetables. Add them to the pan with the curry paste. Stir well and fry for a few minutes.
Add the lentils and coconut milk. Top up with enough stock to cover everything and then bring to a gentle simmer.
Cover the pan and cook for about 20 minutes, until the vegetables are soft.
Blend your soup with a stick blender until smooth, thinning it with a little water if necessary.

Notes

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

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

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