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Bonfire Night Curry Soup
Bonfire Night Curry Soup is a modern British recipe for a classic winter warming curried carrots and red lentil soup that's great served on a cold winter evening and which is ideal for Bonfire night. The full recipe is presented here and I hope you enjoy this classic British version of: Bonfire Night Curry Soup.
prep time
10 minutes
cook time
95 minutes
Total Time:
105 minutes
Serves:
6
Rating: 
Tags : CurryVegetarian RecipesSpice RecipesBritish Recipes
What better than a lentil, carrot and coconut milk soup flavoured with korma curry paste to keep you warm on a chill November night. This is excellent for serving to your guests (or family) on Bonfire night. Serve with naan breads to make it heartier.
Ingredients:
1 tbsp vegetable or sunflower oil
1 onion, chopped
2 tbsp (heaped)
korma curry paste
Pinch of dried chilli flakes
500g carrots, coarsely grated
100g split red lentils
400ml tin reduced-fat coconut milk
1½ litres chicken or vegetable stock
50g basmati rice, rinsed in cold water
Salt and freshly-ground black pepper, to taste
Coriander leaves, to serve
naan breads, to accompany
Method:
Heat the oil in a large saucepan, add the onion and gently fry until soft. Add the curry paste and chilli flakes and fry for another 2 minutes before adding the grated carrots, lentils, coconut milk and stock. Season, then simmer for 15 minutes, or until the lentils are soft (squash one against the side of the pan to check).
Whizz the soup with a stick blender until smooth, season to taste, then stir in the basmati rice. Simmer for another 10 minutes, stirring now and again, until the rice grains are tender. To serve, ladle the soup into mugs, scatter with a few fresh coriander leaves, and offer naan breads on the side.
