- 2tbsp oil
- 1kg peeled, deseeded & cubed butternut squash (approx. 1 large squash)
- 200g carrots, peeled and cubed
- 2tsp medium curry powder
- 100g red lentils
- 400ml hot water
- 100g MAGGI Coconut Milk Powder
- 400ml warm water
- 2tbsp MAGGI Vegetable Liquid Concentrated Fond
- 1Ltr water
- 2tsp fresh coriander, chopped, or 1tsp dried coriander
Curried Squash, Lentil & Coconut Soup
Ingredients
Method
Heat the oil in a large pan and add the butternut squash and carrots. Fry on high heat for 1 minute, then stir in the curry powder and continue to cook for a further minute.
Prepare the coconut milk by whisking the coconut milk into 400ml of warm water. Prepare the vegetable stock by mixing the vegetable fond into a litre of water.
Add the coconut milk and vegetable stock, along with the red lentils, to the pan. Bring to the boil then turn the heat down to simmer for 15-18 minutes, or until the vegetables and lentils are tender.
Using a hand blender, blitz until smooth. Stir in coriander and season to taste.
Serving suggestions
A sprinkle of sunflower and black sesame seeds adds texture to the soup.
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