This soup is delicious, pack of nutrients and believe it or not, high in protein, fiber and vitamin A just to mention a few!
I like soup a bit spicy so I add chilly flakes I to it but this Ingredient is optional.
1 bell pepper (yellow or red)
1/² cup red lentils
1 can of coconut milk
250ml vegetable stockcube
1/4 teaspoon of ginger
1/2 teaspoon paprika
Pinch of cumin
Handful of corriander
1/² teaspoon chilli flakes (optional)
Sea salt & pepper
I used some coconut cream to decorate but this, is also optional!
1. Sauté the carrots, onion and spices with a tablespoon of olive oil
2. Add coconut milk and stock
3. Add le told and bring it to the boil
4. Add spices and herbs and cook in a low heat until veggies and lentils are cooked
5.Blend, add sea salt and pepper serve with a few slices of brown bread
8 thoughts on “Carrot-Coconut Soup”
How many does this serve? Can you freeze also? Thanks
Hi Lorna! I made 2 adult portions and my 2 boys portion with this. I don’t like how soups freeze, I prefer not to. But my mother in law freezes it all the time and she loves it. I personally think they go to watery but maybe try it out with a bowl and see if it works for you.
You have turmeric powder in your picture but it’s not mentioned in the recipe. How much should be added to the recipe please?
Thanks so much!
Apologies for that Liz,I will edit now. Is 1/2 a teaspoon! X
Made this soup today or was delicious thanks
thank you so much for the feedback Mairead! Really appreciate it!
My family love this soup Ursula, I’ve started to treble the recipe to make it last longer. Thanks
LikeLiked by 1 person
Delighted to read Siobhan ❤️