- Ingredients
- 2tbsp oil
- 1kg butternut squash, peeled, deseeded and cubed
- 200g carrots, peeled and chopped
- 2tsp medium curry powder
- 100g red lentils
- 400ml hot water
- 100g MAGGI Coconut Milk Powder
- 400ml warm water
- 2tbsp MAGGI Vegetable Liquid Concentrated Fonds
- 1Ltr hot water
- 10g fresh coriander, chopped
Curried Squash, Lentil And Coconut Soup
Ingredients
Method
Method
Heat the oil in a large pan and add the butternut squash and carrot. Fry on high heat for one minute then stir in curry powder and cook for a further minute.
Prepare the coconut milk by whisking the coconut milk powder into the warm water, and set aside. Make the vegetable stock by combining the vegetable liquid concentrated fonds and hot water. Add both to the vegetable mix, then stir in the lentils. Bring to the boil then turn the heat down to a low simmer for 15-18 minutes, or until everything is tender.
Using a hand blender, blitz until smooth. Season and stir in coriander.
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