Preparation time is 10minutes
Cook time is 25minutes
Total time is 35minutes
Serve is for 6 people
Difficulty level: 3 out of 4
12 Ingredients
Number of servings
6
- 1teaspoons olive oil
- 1 medium yellow onion, diced small
- 2 cloves garlic, peeled, minced
- 1 small carrot, peeled, sliced
- 1 small parsnip, peeled, sliced
- 1 small sweet potato, peeled, diced medium
- 1tablespoons curry powder
- 500milliliter vegetable stock
- 250milliliter coconut milk
- 800grams tinned red lentils, drained, rinsed
- 1 pinch salt (to taste)
- 1 pinch pepper (to taste)
Nutrition per serving
2470kJ / 590Cal
2470 Kilojoules or 590 Calories
28% of daily energy intake*
Protein
35.8grams
Fat
14.6grams
Carbs
65.7grams
Sugars
7.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Carrots, parsnips, sweet potatoes and red lentils are simmered in a savory curry coconut broth in this simple vegetarian soup.
Method
Step 1 of 3
Place a large pan onto the stovetop setting it to medium-high heat for 1 minute. Add the oil and stir in the onions cooking for 1 minute.
Step 2 of 3
Add in the garlic for 30 seconds followed by the carrots, parsnips and sweet potatoes, cook for 5 minutes before stirring in the curry powder, vegetable stock and coconut milk.
Step 3 of 3
Simmer for 15 minutes before adding in the lentils, cook for an additional 5 minutes until the vegetables have softened. Season serving warm.
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