Keep-me-warm curry soup recipe
This soup will thicken a little as it stands, so thin it out with a splash of hot water or stock if needed. Enjoy the warming, spicy flavours, perfect for a winter's evening.
See method- Serves 6
- 10 mins to prepare and 1 hour 35 mins to cook
- 212 calories / serving
Ingredients
- 1tbsp vegetable or sunflower oil
- 1 onion, chopped
- 2 heaped tbsp korma curry paste
- pinch dried chilli flakes
- 500g carrots, coarsely grated
- 100g split red lentils
- 400ml tin reduced-fat coconut milk
- 1½ litres chicken or vegetable stock
- 50g basmati rice, rinsed in cold water
- coriander, to serve
- naan bread, to serve
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Shop ingredientsEach serving contains
- Energy
- 890kJ 212.0kcal
- Fat
- 9g
- Saturates
- 5g
- Salt
- 2.5g
- Sugars
- 9g
of the Reference intake
Carbohydrate 28.0gProtein 6.3gFibre 5.8g
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- Heat the oil in a large saucepan, add the onion and gently fry until soft. Add the curry paste and chilli flakes and fry for another 2 mins before adding the grated carrots, lentils, coconut milk and stock. Season, then simmer for 15 mins, or until the lentils are soft (squash one against the side of the pan to check).
- Whizz the soup with a stick blender until smooth, season to taste, then stir in the basmati rice. Simmer for another 10 mins, stirring now and again, until the rice grains are tender. To serve, ladle the soup into mugs, scatter with a few fresh coriander leaves, and offer some naan on the side.
Freezing and defrosting guidelines
Make the soup, then leave to cool at room temperature. Freeze (without garnishes or toppings) in a rigid container, leaving a bit of space for expansion, for up to 1-3 months. Reheat either from frozen or defrost in the fridge overnight. Once piping hot, add toppings or garnishes and serve.
