Starters · By TipTopChef

Carrot, ginger and red lentil soup with coconut and lime

Name: Carrot, ginger and red lentil soup with coconut and lime
Total time: 45 min
Yield: 6 servings
Ingredients: 2 tbsp Coconut oil or neutral oil; 1 large Yellow onion, chopped; 3 cloves Garlic cloves, minced; 30 g Fresh ginger, peeled and finely grated; 2 tsp Mild curry powder; 1 tsp Ground coriander; 750 g Carrots, peeled and sliced 1 cm thick; 150 g Red lentils, rinsed until the water runs clear; 1 L Vegetable stock; 400 ml Full-fat coconut milk, shaken; 1 tsp Fine sea salt, plus more to taste; 1 whole Lime, juiced; 40 g Pumpkin seeds (pepitas); 10 g Fresh cilantro leaves, to serve

Photo of Carrot, ginger and red lentil soup with coconut and lime shared by TipTopChef

A silky, golden starter soup for cool October evenings. Sweet autumn carrots and red lentils simmer with fresh ginger and mild curry spices, then get blended with coconut milk and brightened with lime. It is vegan, freezes well, and the lentils make it filling enough for lunch. Toasted pumpkin seeds add crunch on top.

45 minutes · 6 servings

Community recipe · Not tested by TipTopChef

Ingredients

Coconut oil or neutral oil2 tbsp
Yellow onion, chopped1 large
Garlic cloves, minced3 cloves
Fresh ginger, peeled and finely grated30 g
Mild curry powder2 tsp
Ground coriander1 tsp
Carrots, peeled and sliced 1 cm thick750 g
Red lentils, rinsed until the water runs clear150 g
Vegetable stock1 L
Full-fat coconut milk, shaken400 ml
Fine sea salt, plus more to taste1 tsp
Lime, juiced1 whole
Pumpkin seeds (pepitas)40 g
Fresh cilantro leaves, to serve10 g

Allergen notes

Vegan. Contains coconut, which some people with tree-nut allergies avoid. Pumpkin seed garnish (seeds) can be left out. Check vegetable stock and curry powder labels for gluten, celery and other allergens.

Method

Soften the aromatics

Heat the oil in a large pot over medium heat. Add the onion and a pinch of salt and cook, stirring often, for 6 to 8 minutes until soft and translucent. Add the garlic and ginger and cook for 1 minute until fragrant.

Bloom the spices

Stir in the curry powder and ground coriander and cook for 30 seconds, stirring so the spices do not scorch.

Simmer

Add the carrots, lentils, stock and 1 tsp salt. Bring to a boil, then lower the heat, cover partially and simmer for 20 to 25 minutes, stirring now and then, until the carrots are very tender and the lentils have broken down.

Toast the seeds

While the soup simmers, toast the pumpkin seeds in a dry skillet over medium heat for 3 to 4 minutes, shaking the pan, until they puff and start to pop. Tip onto a plate with a pinch of salt.

Blend

Take the pot off the heat. Set aside 4 tbsp of the coconut milk for garnish and stir the rest into the soup. Blend with a stick blender until smooth. If using a countertop blender, work in batches no more than half full, remove the centre cap of the lid and cover the opening with a folded towel so steam can escape.

Season and serve

Stir in the lime juice, then taste and add more salt or lime as needed. If the soup is thicker than you like, loosen with a little hot water. Ladle into bowls, drizzle with the reserved coconut milk, and top with pumpkin seeds and cilantro.