Curried squash, lentil & coconut soup

Name: Curried squash, lentil & coconut soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 tbsp olive oil; 1 butternut squash,peeled, deseeded and diced; 200g carrot,diced; 1 tbsp curry powdercontaining turmeric; 100g red lentil; 700ml low-sodium vegetable stock; 1 can reduced-fat coconut milk; coriander and naan bread,to serve

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Prep Time: 10 minutes

Cook Time: 25 minutes

Total: 35 minutes

Servings: 6

Cost: $3.19 /serving

Author : Barney Desmazery

barney desmazery curry dinner

Ingredients

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1 tbsp olive oil1 butternut squash,peeled, deseeded and diced200 grams carrot,diced1 tbsp curry powdercontaining turmeric100 grams red lentil700 milliliters low-sodium vegetable stock1 can reduced-fat coconut milkcoriander and naan bread,to serve

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Instructions

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Step 1

Heat the oil in a large saucepan, add the squash and carrots, sizzle for 1 min, then stir in the curry powder and cook for 1 min more. Tip in the lentils, the vegetable stock and coconut milk and give everything a good stir. Bring to the boil, then turn the heat down and simmer for 15-18 mins until everything is tender.

Step 2

Using a hand blender or in a food processor, blitz until as smooth as you like. Season and serve scattered with roughly chopped coriander and some naan bread alongside.

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