Carrot Coconut Soup with Crispy Lentils

Hej! Today I have another soup recipe for you, sweet, spicy and rich in texture! Plus it makes you feel full! This time I tried toasting the lentils and it makes them extra crispy and combines well with the creamy soup!


  • 3 carrots
  • 1/2 can of creamy coconut milk
  • 1 onion
  • 100g red lentils
  • 2 teaspoons of vegetable stock
  • 1 tablespoon of tumeric
  • paprika (or chili if you like it spicy…)
  • salt

Slice the carrots and boil them for around 10 minutes. Wash the lentils and cover them with water. Bring to boil and leave them simmer for around 3-5 minutes (mine were ready quite fast, you notice they are done when they start to get a bit mushy). Quit the water and give the lentils into a pan with olive oil to fry them for another 5 minutes until they get slightly golden. Slice the onion and fry it until golden as well. When the carrots are done, collect the water and keep it separate. Mash together carrots and onion with a bit of the water and the vegetable stock. Add the coconut milk and the spices and add as much water as you like. I added quite a lot to make the soup a bit more liquid, until you get a creamy texture. Serve with lentils. Enjoy! ♥


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