Lentil Soup With Vegetables & Coconut Cream
A creamy vegetable soup packed with goodness.
Ingredients
- 150 g brown onion diced
- 100 g celery diced
- 150 g carrot diced
- 3 cloves garlic crushed
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp curry powder
- 1 tsp salt
- 300 ml coconut cream
- 500 ml vegetable stock
- 600 g canned lentils drained & rinsed
- olive oil
- 4 sprigs coriander chopped
- 1 chili sliced
Instructions
- Place a large heavy bottomed saucepan over a medium heat, add a drizzle of olive oil. Once hot add the celery and onion and cook for 4-5 minutes until starting to go golden.
- Add in the carrot and garlic and sauté for a further 2 minutes being careful not to burn the garlic. Add a splash of water if needed.
- Add in the paprika, cumin, curry powder and salt and sauté for a further 1 minute to toast the spices.
- Pour in the coconut cream and stock and leave to simmer for 30 minutes until the carrot is soft and the flavours have come together.
- Stir through the lentils, simmer for a further minute and serve topped with fresh coriander and sliced chili.