Creamy Curry Lentil Soup with Veggies and Flatbread
Ingredients
- 2 cloves garlic
- 200 g carrots
- 1 small onion
- 800 ml vegetable broth
- 1 can (400 ml) coconut milk
- 250 g cooked lentils
- 1 tablespoon corn starch
- 2 teaspoons curry powder
- Salt and pepper
- Handful spinach
Preparation
Chop garlic, carrot, and onion, then cook in a pot for 5 to 6 minutes until soft
Add vegetable broth, coconut milk, cooked lentils, and corn starch
Add curry powder and black pepper, then taste and adjust seasoning if needed
Cook at medium heat for 10 to 12 minutes
Add spinach just before serving
Serve with flatbreads, basil, and black pepper
Tips
Ideal for fall days
