savoury dishes · Uncategorized

Curried Carrot and Lentil soup


This is an amalgamation of several of my favourite recipes.  I love orange soups as I find them so warming (particularly on wet miserable days like this), they help to clear the sinuses and boost my energy levels without leaving me feeling sluggish or in need of a snooze after lunch.  They are also a brilliant way of using up any carrots that are starting to look like they’ve seen better days.  The lentils help to boost the fibre and protein content and make it all the more filling, balancing your blood sugar levels through the rest of the afternoon.  The addition of the kale crisps gives it an extra ‘super food’ crunch, so if you are looking to swap your croutons, I’d definitely recommend giving these a go.

Serves 5-6


½ red onion roughly chopped

2 cloves garlic chopped

1 tbsp rape seed or coconut oil

2 stalks of celery chopped

6 medium carrots

100g red lentils

500ml vegetable stock (or homemade chicken stock)

1 tsp turmeric

1 tsp medium curry powder

1 red pepper

½ can coconut milk

250g curly kale



  1. Roughly chop the onion, garlic, celery and carrots.  Heat the oil in a large saucepan, add the vegetables and cover for 3-4 minutes to allow them to sweat.
  2. Once they start to soften, add the stock, lentils, turmeric and curry powder and bring to the boil before you reduce to a simmer for 30 minutes.  Stir occasionally and add more water if needed.
  3. After 30 minutes, take off the heat and allow to sit for 10 minutes before adding the chopped red pepper and coconut milk.
  4. Rinse the curly kale in cold water and shake off the excess water.  Lay it out on a baking tray and season with salt and pepper.  Pop in the oven at 180C for 10 minutes whilst you blend the soup either in a food processor or with a stick blender until smooth.
  5. Serve up and garnish with the crispy curly kale.

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