CURRIED CARROT & LENTIL SOUP

Curried carrot & lentil soup image

This spicy vegetable soup is super low in fat and calories. Serve with a dollop of cooling yogurt and fresh coriander

Provided by Sara Buenfeld

Categories Lunch

Time 30m

Number Of Ingredients 10

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Ingredients

1 tsp Madras curry powder
1 tsp ground coriander
½ tsp ground cumin
2 carrots , diced or grated
1 leek , well washed and thinly sliced
2 garlic cloves , chopped
1 reduced-salt vegetable stock cube
390g can green lentil
3 tbsp chopped coriander
2 tbsp 0% fat bio yogurt (optional)

Steps:

Tip the spices into the pan and briefly heat to toast them. Pour in 800ml water and pile in the carrots, leek and garlic. Crumble in the stock cube, then cover and cook over a high heat for 10 mins.
Tip in the lentils with their liquid and most of the chopped coriander, then cover and cook for 5 mins more. Blitz the soup with a hand blender to part-purée it. Serve topped with the remaining coriander and the yogurt, if you like. Will keep in the fridge for 3 days.

Nutrition Facts : Calories 146 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 10 grams sugar, Fiber 9 grams fiber, Protein 9 grams protein, Sodium 1.6 milligram of sodium