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Keep-me-warm curry soup recipe

211 ratings

This soup will thicken a little as it stands, so thin it out with a splash of hot water or stock if needed. Enjoy the warming, spicy flavours, perfect for a winter's evening. See method

Serves 6
10 mins to prepare and 1 hr 35 mins to cook
212 calories / serving

Ingredients

1tbsp vegetable or sunflower oil
1 onion, chopped
2 heaped tbsp korma curry paste
pinch dried chilli flakes
500g carrots, coarsely grated
100g split red lentils
400ml tin reduced-fat coconut milk
1½ litres chicken or vegetable stock
50g basmati rice, rinsed in cold water
coriander, to serve
naan bread, to serve

If you don't have red lentils, you can try using green lentils instead

Each serving contains

Energy
890kj
212kcal 11%
Fat
9g 13%
Saturates
5g 26%
Sugars
9g 10%
Salt
2.5g 42%

of the reference intake
Carbohydrate 28g Protein 6.3g Fibre 5.8g

Method

Heat the oil in a large saucepan, add the onion and gently fry until soft. Add the curry paste and chilli flakes and fry for another 2 mins before adding the grated carrots, lentils, coconut milk and stock. Season, then simmer for 15 mins, or until the lentils are soft (squash one against the side of the pan to check).
Whizz the soup with a stick blender until smooth, season to taste, then stir in the basmati rice. Simmer for another 10 mins, stirring now and again, until the rice grains are tender. To serve, ladle the soup into mugs, scatter with a few fresh coriander leaves, and offer some naan on the side.

Freezing and defrosting guidelines

Make the soup, then leave to cool at room temperature. Freeze (without garnishes or toppings) in a rigid container, leaving a bit of space for expansion, for up to 1-3 months. Reheat either from frozen or defrost in the fridge overnight. Once piping hot, add toppings or garnishes and serve.