Fragrant Carrot Coconut Lentil Soup Recipes

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RED LENTIL & COCONUT SOUP

This light vegetarian soup is enriched with creamy coconut milk and packed with nutritious ingredients like ginger, spinach and limes

Provided by Sara Buenfeld

Categories     Dinner, Lunch, Soup, Supper

Time 35m

Number Of Ingredients 9



Red lentil & coconut soup image

Steps:

  • Tip the lentils into a large pan and add the turmeric, ginger and garlic. Pour in the stock, then cover the pan and simmer for 15 mins until the lentils have softened.
  • Pour in the coconut milk, stir in the leeks, cover and cook for 10 mins more.
  • Add the spinach and cook just to wilt it, then spoon into bowls and squeeze over the lime juice.

Nutrition Facts : Calories 314 calories, Fat 19 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 10 grams protein, Sodium 0.7 milligram of sodium

100g red lentils
1 heaped tsp turmeric
1 tbsp coarsely grated ginger
2 garlic cloves , sliced
1l vegetable stock
400ml can coconut milk
2 leeks , well washed and sliced
2 handfuls baby spinach (approx 50g/2oz)
2 limes , cut into wedge

CARROT-COCONUT SOUP

If you like things extra spicy, pass some chili sauce at the table.

Categories     Soup/Stew     Appetizer     Lunch     Coconut     Carrot     Healthy     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 10



Carrot-Coconut Soup image

Steps:

  • Melt butter in a large saucepan over medium-high heat. Add carrots and onion, season with salt and pepper, and cook, stirring often, until carrots are softened, 15-20 minutes. Stir in broth, coconut milk, and 2 tablespoons chili sauce. Bring to a boil, reduce heat, and simmer, stirring occasionally, until vegetables are very soft and liquid is slightly reduced, 40-45 minutes.
  • Let soup cool slightly, then purée in a blender until smooth. Reheat in a clean saucepan, thinning with water to desired consistency; season with salt and pepper.
  • Divide soup among bowls, drizzle with chili sauce, and top with cilantro.
  • DO AHEAD: Soup can be made 3 days ahead. Let cool; cover and chill.

1/4 cup (1/2 stick) unsalted butter
1 pound carrots, peeled, chopped
1 medium onion, chopped
Kosher salt, freshly ground pepper
N/A freshly ground pepper
2 cups low-sodium chicken broth
1 13.5-ounce can unsweetened coconut milk
2 tablespoons Thai-style chili sauce, plus more for serving
Fresh cilantro leaves (for serving)
Ingredient info: Thai-style chili sauce is available at Asian markets and in the Asian foods section of some supermarkets.

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