Ingredients
250g red lentils
10 cloves garlic
peeled and bruised
300g pumpkin
peeled and cubed
2 tbsp Thai red curry paste
depending how hot you like it
5 cups vegetable stock
(1.25L)
1 x 400g tin crushed tomatoes
1 cup light coconut milk
(250ml)
coriander
to garnish
Equipment
- 1 large saucepan
- 1 stick blender
Instructions
- Place all ingredients except coconut milk into a large saucepan and bring to the boil.
- Reduce heat, cover and cook for 1 hour.
- Blend with a stick blender until smooth.
- Add coconut milk, bring to a simmer and serve with a little coriander.
Notes
Tip
Use red lentils for this soup as they break down and make a lovely creamy, thick soup.
Tip
2 tablespoons of red curry paste gives a little kick. Reduce it to 1 tablespoon if you prefer the flavour but not the heat. Add more if you like it hot, hot, hot.
