Name: Spicy Carrot, Ginger and Lentil Soup with Coconut Milk
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: Serves 4
Ingredients: ½ Tbsp olive oil; ½ Tbsp butter; 1 tsp ground cumin; 1 × 400 ml can coconut milk; 1 heaped tsp ground coriander; 10 medium carrots, roughly chopped; 1 tsp dried chilli flakes (or half for a milder version); 2 tsp grated fresh ginger; 1 tsp tamarind paste (if available); 1 large clove garlic, crushed; 1 Tbsp flaked almonds and/or small handful lightly toasted coconut shavings; 3 cups good-quality stock; lime wedges; small handful fresh coriander, roughly chopped; ¼ cup red lentils

Preparation info

Serves
4

Difficulty
Easy
Ready in
30 min

Appears in

Wholesome

By Sarah Graham

Published 2017

About

Ingredients

What you’ll Need

½ Tbsp olive oil
½ Tbsp butter
1

Method

What to do

In a large saucepan, heat the olive oil and butter over medium heat until the butter starts to foam. Add the spices, ginger, tamarind (if using) and garlic and cook for about 1 minute until fragrant.
Add the stock and bring to a gentle bubble. Add the lentils and carrots and leave to cook for 15–20 minutes, or until the carrots are tender a