Curried sweetcorn soup

curried soup red lentils soup sweetcorn vegetarian winter

N/A

Source

Ingredients

2 tbsp rapeseed oil

1 large onion , finely chopped

2 crushed garlic cloves

1 red or green chilli , chopped

1 carrot , peeled and finely chopped

1 celery stick , finely chopped

1½ tsp ground turmeric

11/2 tbsp mild or medium curry paste

1 chicken or vegetable stock cube

50g red lentils

400ml coconut milk

800ml boiling water

250g frozen sweetcorn

halved soft-boiled egg

coriander leaves

green chilli slices

Method

Heat the rapeseed oil in a large pan. Add the onion and cook for 8-10 mins until soft. Add the garlic cloves, red or green chilli, carrot and celery. Cook for 2 mins, then add the ground turmeric, mild or medium curry paste, chicken or vegetable stock cube and lentils. After 30 secs, pour in the coconut milk and 800ml boiling water. Cover and simmer for 15 mins. Add the sweetcorn, cover and cook for 3 mins. Leave the soup chunky or part-blend. Season to taste. Top with a halved soft-boiled egg, coriander leaves and green chilli slices.