How excited are you that the days are getting colder and it's fast approaching soup season! Soup is one of the only things that makes me look forward to the colder months. Pumpkin, parsnips, squash, sweet potato.. just some of my favourite vegetables to use in soups. I stumbled across this curried soup recipe whilst browsing for Indian inspired dishes and I've since made 2 big batches of it, so I thought I'd share with you my slightly modified version.
This vegetarian soup is perfect if you enjoy the delicious taste of curry and it's extremely mild and also very sweet so it's even great for those of you who don't particularly enjoy spicy foods. It's very creamy, filling and is one of those dishes that's perfect for freezing as food prep! It tastes best when served with buttered naan bread, but I have also enjoyed it with a wholemeal pitta, and a seeded wholemeal bun which was equally as yummy.
The ingredients I have used are 100% clean although I do tend to have this soup as more of a treat or perhaps without an evening dessert also, as it is fairly high in saturated fats (due to the coconut) and although they're good, natural fats - I personally like to keep my sat fat intake as low as I can so I can squeeze in an evening snack, or two!
INGREDIENTS (SERVES 4)
1 (about 660g) butternut squash, peeled + deseeded + diced
200g carrots, diced
100g red lentils
1 tbsp curry powder, must contain turmeric
700ml vegetable stock (I used Boullion)
1 can / 400ml reduced-fat coconut milk
1 tbsp oil (I used rapeseed)
your bread of choice to serve
1. Heat oil in a large saucepan. Add the diced squash and carrot, stir and sizzle for 1 minute
2. Add your curry powder, stir until all vegetables are coated. Cook for about 1 minute whilst preparing your stock
3. Tip in the dried lentils, vegetable stock, coconut milk and stir. Bring to a boil, turn the heat down and simmer for 15-18 minutes or until the vegetables are tender
4. Use a hand blender to blitz until smooth
5. Season with salt and pepper if you wish and serve scattered with coriander and the bread of your choice
NUTRITIONAL INFORMATION (EXCLUDING BREAD):
Total fat: 12.2g
Sat fat: 10.7g