Curry, Coconut and Lentil SoupSubmitted by krissy82387
Makes 10 servings
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from www.vegan-food.net
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Ingredients
| 1 |
tbsp vegetable oil |
| 1 |
medium onion |
| 1 |
tbsp garlic |
| 1/3 |
cup chopped celery |
| 1/2 |
cup yam |
| 1 |
small potato |
| 1 |
tbsp Curry Powder |
| 5 |
oz red lentils |
| 4 |
cup vegetable broth |
| 4 |
cup water |
| 14 |
fl oz coconut milk |
| 2 |
tbsp coriander |
| 1 |
tsp lime juice |
| 1 |
tsp lemon juice |
| 1/4 |
tsp Salt |
| 1/4 |
tsp black pepper |
Directions
- Heat vegetable oil in a large saucepan. Add onion and garlic and cook until soft.
- Add celery, sweet potato or parsnip and potato and continue to cook for another 3 minutes.
- Stir in curry paste, red lentils and vegetable stock and bring to the boil.
- Cover, lower the heat and gently simmer for about 25-30 minutes or until the lentils are tender.
- Add coconut milk, fresh coriander and the lime or lemon juice and season with salt and freshly ground black pepper to taste.
- Transfer the mixture to a blender or food processor and whizz until smooth and then put the soup back into a clean saucepan to warm through.
Categories
Soup, Vegetarian, Gluten-Free
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Serving Size 290.0g |
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Amount Per Serving |
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Total Carbohydrates 17.6g 6%
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| Vitamin A 1% |
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Vitamin C 13% |
| Calcium 3% |
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Iron 14% |
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation.
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Legend
Calorie Breakdown (?)
Daily Values (?)
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Nutritional Analysis
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