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Curried Squash, Lentil & Coconut Soup

Flavor up butternut squash with Indian spices for this warming and healthy vegetarian soup. From BBCGoodFood.com and recommended as an immune-boosting recipe.

Ingredients

• 1 tbsp olive oil
• 1 butternut squash, peeled, deseeded and diced
• 200g carrot, diced
• 1 tbsp curry powder containing turmeric
• 100g red lentil
• 700ml low-sodium vegetable stock
• 1 can reduced-fat coconut milk
• coriander and naan bread, to serve

Method

1. Heat the oil in a large saucepan, add the squash and carrots, sizzle for 1 min, then stir in the curry powder and cook for 1 min more. Tip in the lentils, the vegetable stock and coconut milk and give everything a good stir. Bring to the boil, then turn the heat down and simmer for 15-18 mins until everything is tender.
2. Using a hand blender or in a food processor, blitz until as smooth as you like. Season and serve scattered with roughly chopped coriander and some naan bread alongside.

TAGS > Carrot, coconut, coriander, curried, curry, lentil, red, soup, squash, tumreric