I love to add little toppings when serving soup to kids. I have fond memories, from when I was a kid, crumbling oatcakes on top of my soup or tearing bread up and piling it into my soup. It just made it more interesting and so now I like to add something to every soup I serve to Finn. I’ve added apple sticks to this Butternut Squash and Apple Soup, parmesan to this Zucchini Soup and I absolutely loved adding Baked Chickpeas to a range of soups.
This Curried Lentil and Coconut Soup is quite thick so if you like a thinner soup add a little more stock before pureeing. The curry powder you use can also greatly change the flavour of the soup. Have a look at the ingredient lists of the powder you buy. Some can contain a lot of salt, which you want to avoid for young kids. Some also contain added sugar which I personally avoid.
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Curried Lentil and Coconut Soup
- 25g (2 tbsp) butter
- 1 onion (brown or white), finely chopped
- 3 carrots, peeled and finely chopped
- 1 tbsp mild curry powder
- 130g (1 cup) red split lentils
- 1 litre (4 cups) Vegetable or chicken stock (broth) * See Note 1
- 400g (1 can) coconut milk
- Desiccated Coconut & raisins to top (optional)
- Heat the butter in pan. Add the onion and carrots and cook on a medium / low heat until softened. (around 10 mins)
- Add the curry powder and cook, continually stirring, for a further minute.
- Add the lentils, stock and coconut milk and bring to the boil. Reduce the heat and simmer for 15 - 20 minutes (until the lentils are tender)
- Puree and serve.
- If serving to a baby / young child reduce the sodium levels by using home made stock (broth), low sodium stock or mix half and half with water.