Curry noodle soup

It’s really hard to count all soups I am making during autumn. There is nothing better than a warm bowl of creamy soup on a cold day! One of my favorite soups are curried as they are double warming. This soup recipe is super easy to follow and it takes up to 30 mint to have it ready!


  • 2 garlic gloves
  • 2 stalk spring onion
  • piece of ginger, grated
  • 1 tbsp red curry paste
  • 5 cups of veggie broth or water
  • 3 medium carrots
  • 100 g red lentils
  • 100 ml coconut milk
  • 2 tbsp peanut butter or tahini
  • 1 tsp brown sugar
  • 2 tbsp soy sauce
  • juice from 1/2 lemon
  • 5 big leafs of kale
  • coriander


Sauté garlic, onion and grated ginger. Add curry paste, stir and cook few minutes. Add veggie broth, carrot and lentils. Cook for 15 minutes. Add coconut milk.
Take few spoons of soup into small bowl and mix peanut butter (or tahini, both tastes great). Add the mixture to the soup and stir. Add sugar, soy sauce and lemon juice.
Take 1/4 of the soup to a bowl and blend. This will make the soup extra creamy. Combine with the soup in the pot. Add kale and coriander.
Serve with noodles and if you have any spare veggies like me add them to the bowl! Top up with more coriander and spring onion and dig in!


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