Description
This fragrant carrot, coconut, and lentil soup is a vibrant and comforting dish full of warming spices like turmeric, cumin, and garam masala. Creamy coconut milk and tender red lentils blend perfectly with sweet carrots and fresh herbs to create a smooth, nourishing soup that’s perfect for a cozy meal.
Ingredients
Scale
Soup Base
- 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
Spices
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1 tsp cumin seeds
- 1 tsp garam masala
- 1 tsp chilli flakes, plus extra to serve
Main Ingredients
- 500g carrots, thinly sliced
- 150g red lentils
- 200g coconut milk
- 950ml low-salt vegetable stock
- 10 curry leaves
Garnish
- Bunch of coriander, leaves picked
- Fat-free natural yogurt, to serve
Instructions
- Prepare the base: Heat the rapeseed oil in a large saucepan or flameproof casserole over medium heat. Add the roughly chopped onion and celery with a pinch of salt, cooking for 8-10 minutes until softened and translucent.
- Add aromatics and spices: Stir in the crushed garlic, grated ginger, ground turmeric, ground coriander, cumin seeds, garam masala, and chilli flakes. Cook everything together for 1 minute to release the spices’ flavors.
- Combine main ingredients: Add the thinly sliced carrots, red lentils, coconut milk, low-salt vegetable stock, and curry leaves to the pan. Stir to combine all ingredients thoroughly.
- Simmer the soup: Bring the mixture to a gentle simmer, then cover with a lid and cook gently for 30 minutes until the carrots and lentils are soft and fully cooked.
- Blend and season: Taste the soup for seasoning and adjust if necessary. Remove the curry leaves, then add most of the coriander leaves and use a hand blender to blitz the soup until smooth.
- Serve with garnish: Ladle the soup into bowls and top with swirls of fat-free natural yogurt, the remaining coriander leaves, extra chilli flakes, and a drizzle of rapeseed oil for added richness and presentation.
Notes
- Use a hand blender carefully to avoid splashing hot soup.
- Adjust chilli flakes to control the spiciness to your preference.
- The curry leaves are aromatic but not eaten, so remember to remove them before blending.
- This soup can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
- For a richer flavor, replace rapeseed oil with coconut oil if desired.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Indian-inspired
Keywords: carrot soup, coconut soup, lentil soup, vegetarian soup, healthy soup, Indian spices, easy soup recipe
