Curried carrot, lentil and green pea soup
Background
This curried carrot, lentil and green pea soup is ideal on busy days, when you need to make a quick and easy meal. The soup is vegan, gluten-free and hearty and healthy – serve it with flatbread, toast, naan or rice.
Ingredients
- 1 onion
- 2 cloves of garlic
- 1 inch ginger
- 450g carrots
- 1 Tbsp curry powder
- 1.5 tsp garam masala
- 1 Tbsps. tomato purée
- 1 bay leaf
- 750 ml stock
- ½ cup red lentils
- 400g frozen green peas
- 1 handful coriander leaves
Instructions
- Finely chop the onion, ginger and garlic. Roughly chop the carrots.
- Heat the oil in large saucepan and gently fry the onion for 5 minutes, then add the garlic, ginger, curry powder and garam masala. Stir for a minute, then add the tomato purée and stir again for a minute. Pour in the stock and add the bay leaf and lentils.
- Bring to the boil, cover and gently simmer for 25-30 minutes, until tender.
- Add the green peas and bring to the boil.
- Cook for another 5 minutes, turn off the heat, remove the bay leaf, stir in the coriander leaves, then process it with a stick blender until you get a textured soup. If it’s too thick, add more stock.
Categories
- Meal Type: - Budget - Everyday - Lunch - Main - Soup - Supper
- Cuisines: - Indian
- Ingredients: - Greens & Salads - Lentils - Roots & Bulbs
- Health and Diet: - Combination - Dairy Free - Egg Free - Gluten Free - Healthy - High Fibre - Low Calorie - Low Carb - Low GI - Nut Free - Sugar Free - Vegan
- Skill Levels: - Easy
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