This quick but oh-so-tasty soup is based on this recipe. I had butternut squash to use up, along with some yellow thai curry paste and only 150ml coconut milk. The results were delicious and nicely filling for a working week day dinner. We had home made garlic bread along side to bulk it out a bit more. And poor old me gets to eat the leftovers for lunch today. It’s hard life ;-)
For 4-6 portions you need
1 tbsp oil
1 onion, roughly chopped
3 cloves garlic, roughly chopped
1 inch fresh ginger grated
1 butternut squash, peeled and diced into 1cm chunks
½ cup red lentils
150ml coconut milk
1 litre vegan stock
2 tbsp thai yellow curry paste (this isn’t too spicy and uses turmeric to colour the paste yellow which also gives an earthy background note to the soup)
Sliced red chilli and chopped fresh coriander to serve
1 tbsp soya sauce
1 tbsp fresh lime juice or fish sauce if not vegan
24 hour risen garlic bread to serve
Begin by sweating the onion in the oil for 5 mins. Add the garlic, ginger, squash and curry paste and cook for a further 5 mins. Tip in the lentils then add the coconut milk and stock. Bring to the boil then reduce heat and simmer for 15 mins until the lentils are cooked.
Blitz the soup until velvety and smooth. Add the soya sauce and lime juice or fish sauce. Serve in warmed bowls topped with the fresh zingy chilli slices and chopped coriander.
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