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