Creamy Curry Lentil Soup with Coconut and Spinach
Ingredients
- 2 cloves garlic
- 200g carrots
- 1 small onion
- 800 ml vegetable broth
- 1 (400 ml) can coconut milk
- 250g cooked lentils
- 1 tablespoon corn starch
- 2 teaspoons curry
- Salt and black pepper, to taste
- Handful spinach
Preparation
Chop garlic, carrot and onion.
Cook in a pot for 5-6 minutes until soft.
Add vegetable broth, coconut milk, cooked lentils and corn starch.
Add curry and black pepper.
Taste and adjust if needed.
Cook over medium heat for 10-12 minutes.
Add spinach just before serving.
Serve with flatbreads, basil and black pepper.
Notes
Ideally for all fall days.
A creamy and tasty bowl of warm curry, gooey soft lentils with double the veggies and served with warm flatbreads.
