over moderate heat. Cook and stir onion for 2 minutes or until soft. Add garlic and curry paste; cook and stir for 30 seconds or until fragrant. Add pumpkin, carrot and potato; cook and stir for 2 minutes or until well combined. Add crumbled stock cubes and boiling water. Bring to the boil. Reduce heat; simmer, covered, for 30 minutes or until pumpkin is tender. Remove from heat. smooth. Bring to the boil over moderate heat. Add coconut cream and lentils. Reduce heat; simmer, uncovered, for
2 Heat oil in a large heavy-based saucepan
3 Top soup with coriander and pepper.
Servings 4 servings
- Amount Per Serving
- % Daily Value *
- Total Fat 44.5g69%
- Saturated Fat 6.5g33%
- Cholesterol 11.5mg4%
- Sodium 262.2mg11%
- Total Carbohydrate 95.8g32%
- Dietary Fiber 48.1g193%
- Sugars 3.9g
- Protein 32.5g65%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Keywords:
are, blender, boiling, indian, lentils, minutes, potato, puree, season, simmering, soup, stick, tender, title, using, vegan
