Carrot and Lentil Soup
This delicious carrot and lentil soup is healthy, easy to make and a perfect winter lunch or starter.
The coconut milk we’ve used for this recipe is Sweet Revolution coconut milk powder, which we find much more convenient to use than canned coconut milk as you can easily thicken it up by adding more powder if need be. It’s also vegan and free from dairy, lactose and cholesterol. To make it you simply add the desired amount of powder to water to create either a coconut milk or cream. For this recipe we added 30g of powder to 300ml of warm water.
This recipe also calls for vegetable broth and we have a great easy recipe for this too which is so simple to make and a great way of using up vegetables. It also tastes so much better than shop bought ones.
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Serves
6 bowls
Prep
5 mins
Cook
15 mins
Total Time
20 mins
Dietary
DF, GF, VEG, V
Ingredients:
420g/15oz carrots, grated
1 onion, chopped
140g/5oz red lentils
2 garlic cloves, crushed
1 tsp. oregano
1 tsp. crushed chilies
1 tsp. sage
300ml/10fl oz coconut milk
350ml/12fl oz vegetable broth
Optional: toasted almond flakes, fresh oregano to top
Method:
- Add the onion and garlic to a saucepan and gently fry until softened.
- Add in the grated carrot, lentils, coconut milk, vegetable broth and herbs/spices. Bring to the boil then simmer for 15 mins.
- Blend until thick and creamy then serve with your choice of toppings.
