curried lentil and coconut soup. A deliciously spiced soup with sweet toppings to complement the spices. A fun and delicious soup for kids.
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Curried Lentil and Coconut Soup

A mildly spiced soup with delicious sweet toppings to complement the spice. 
Course Soup
Cuisine Indian Inspired
Keyword Curried Lentil Soup
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 5 people
Calories 327kcal
Author Amy Whiteford

Ingredients

  • 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)

Instructions

  • 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.

Notes

  1. 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. 
Nutritional information is a ROUGH guide only, calculated using an online nutrition calculator. 

Nutrition

Calories: 327kcal | Carbohydrates: 25.6g | Protein: 11g | Fat: 22g | Cholesterol: 10.8mg | Sodium: 448mg | Sugar: 3.1g