slightly spiced carrot, coconut & lentil soup (vegan)

  • Yield:

    serves 4
  • Cooking Method:

    frying & simmering
  • Prep Time:

    5 mins
  • Cook Time:

    35 mins

Allergens:

no allergens
slightly spiced carrot, coconut & lentil soup (vegan)

This slightly spiced carrot, coconut & lentil soup is cosy, creamy (dairy-free) comfort in a bowl. Really simple to make and even easier to eat.

Ingredients:

  • 1 Tbs olive oil (or your oil of choice!)
  • 1 Tbs cumin seeds
  • ½ tsp ground cayenne pepper
  • 2 cm³ ginger root skinned and chopped
  • 1-2 fresh chillies (depending on how much heat you fancy)
  • 7 carrots sliced
  • 1½ C red split lentils
  • 1 tsp vegan swiss bullion
  • 1 limes juice
  • 1 can coconut m!lk
  • fresh coriander garnish

Method:

  1. Place a heavy based pan on a low flame and add the oil, cumin, cayenne, ginger, chillies and carrots and pop the lid on the pan.

  2. Heat slowly and once the pan is hot (takes about 5-7 minutes) stir in the lentils, vegan Swiss bullion and the lime juice.

  3. When everything is sizzling, before it starts to stick stir in the watery coconut m!lk. Place the lid back on the pan and leave to slowly cook for about twenty minutes.

  4. Once it comes to boiling point stir in the thicker solid coconut m!lk. Leave on a low flame, with the lid on the pan until it heats up again and the lentils and carrots are completely cooked and soft.

  5. Ladle the lot into a liquidiser, I use a little boiling water to swish around the pan to ensure that all the goodness ends up the liquidiser. It also means that the soup is less of a purée! 

  6. Serve with freshly chopped coriander and enjoy! 

Notes:

It is also great served with our vegan, gluten-free gram-flour flatbreads the flavours really compliment each other 🙂