Red curry soup

This soup was on my mind for weeks. It takes 30 min to make yet somehow i was still delaying cooking.

It’s thick and filling, spicy and protein loaded and absolutely delicious! It’s a must to try!


•1 onion
•4 garlic cloves
•3 cm piece of ginger
•1-2 tbsp red thai curry paste
•5 big carrots
•200g dry red lentils
•750g vegetable broth
•200 ml coconut milk
•1tbsp coconut oil
•1 tsp sugar
•chili flakes
•coriander and rice for serving


Chop the onion, garlic and ginger into small pieces. Slice the carrot. Wash red lentils, set aside.
Heat up the oil, add onion with garlic and fry until onion will get soft. Add ginger and stir. Add sliced carrots, fry few more minutes.
Add veggie broth and coconut milk and bring to boil. Add lentils and cook up to 15 min stirring occasionally.
Adjust the taste with sugar, salt and chili flakes.
Serve topped with fresh coriander and rice.


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