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Curried carrot, lentil and green pea soup

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.
Print Recipe
Prep Time 5 minutes
Cook Time 35 minutes
Resting Time 4 hours
Total Time 40 minutes
Servings: 4 people
Cuisine: Indian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 onion
  • 2 cloves of garlic
  • 1 inch ginger
  • 450 g carrots
  • 1 Tbsp curry powder
  • 1.5 tsp garam masala
  • 1 Tbsps. tomato purée
  • 1 bay leaf
  • 750 ml stock
  • ½ cup red lentils
  • 400 g frozen green peas
  • 1 handful coriander leaves

Method
 

  1. Finely chop the onion, ginger and garlic. Roughly chop the carrots.
  2. 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.
  3. Bring to the boil, cover and gently simmer for 25-30 minutes, until tender.
  4. Add the green peas and bring to the boil.
  5. 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.