FRAGRANT CARROT, COCONUT & LENTIL SOUP

Fragrant carrot, coconut & lentil soup image

We've given a classic vegetarian soup a fragrant twist with a subtle hint of spice. Swap the yogurt for a dairy-free alternative to make this vegan.

Provided by Esther Clark

Time 45m

Number Of Ingredients 17

Ingredients

2 tbsp rapeseed oil, plus extra for drizzling
1 onion, roughly chopped
2 celery sticks, roughly chopped
1 large garlic clove, crushed
1 thumb-sized piece of ginger, peeled and finely grated
1 tsp ground turmeric
1 tsp ground coriander
1 tsp cumin seeds
1 tsp garam masala
1 tsp chilli flakes, plus extra to serve
500g carrots, thinly sliced
150g red lentils
200g coconut milk
950ml low-salt vegetable stock
10 curry leaves
bunch of coriander, leaves picked
fat-free natural yogurt, to serve

Steps:

Heat the rapeseed oil in a large saucepan or flameproof casserole over a medium heat. Cook the onion and celery with a pinch of salt for 8-10 mins until softened. Add the garlic, ginger and all the spices and cook for 1 min more. Stir in the carrots, lentils, coconut milk, stock and curry leaves. Bring to a simmer, then cover with a lid and cook gently for 30 mins.
Taste the soup for seasoning, then add most of the fresh coriander and blitz until smooth using a hand blender. Ladle the soup into bowls, then top with swirls of yogurt, the remaining coriander, some extra chilli flakes and a drizzle of oil to serve.

Nutrition Facts : Calories 305 calories, Fat 12 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 12 grams sugar, Fiber 9 grams fiber, Protein 12 grams protein, Sodium 0.75 milligram of sodium