John Myers
Lentil and Coconut Curry Soup
The perfect lentil and coconut curry soup recipe with a picture and simple step-by-step instructions.
- 250 g Bunch of carrots with green
- 1 Clove of garlic
- 30 g Ginger
- 3 Spring onions
- 1 tbsp Sesame oil
- 200 g Red lenses
- 600 ml Vegetable broth
- 400 ml Coconut milk
- 1 tbsp Red vegan curry paste
- Some soy yogurt
- Cut the carrot greens from the carrots and pluck the leaves off about 3 stalks and chop them finely. Wrap the rest of the carrot greens in damp kitchen paper, store in the refrigerator and use elsewhere (e.g. for carrot greens pesto). Peel the carrots and cut into small cubes. Peel and finely chop the garlic, as well as the ginger. Cut the spring onions into fine rings. Heat the oil in a saucepan and briefly sweat the carrots, spring onions, ginger, garlic and the lentils. Deglaze with vegetable stock and coconut milk and stir in the curry paste. Let simmer for about 25 minutes. Put on a plate, put a dollop of soy yoghurt on top and sprinkle with carrot greens.
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