Thai Red Curry Carrot and Lentil Soup

Warm up with our easy and comforting soup recipe, which is quick to make, and it is vegan too. It is packed with flavour and has a lovely velvety texture, and the taste improves if you can make it the night before.


3 medium thinly sliced carrots

240ml coconut milk

480ml water

100g red lentils (soak in water with a teaspoon of apple cider vinegar for 7 hours then rinse)

½ inch piece fresh grated ginger

1 finely minced garlic clove

2tbsp Thai red curry paste

1tbsp coconut oil

1/2tsp sea salt

Coconut yoghurt and chilli oil for serving (optional)


  1. Heat the oil in a soup pot or medium Dutch oven over medium heat before adding the Thai curry paste, ginger, salt and garlic. Cook until fragrant, frequently stirring for about 1 to 2 minutes.
  2. Stir in the water, lentils, coconut milk and carrots and bring to boil. Turn down heat and allow to simmer for approximately 20 minutes, stirring occasionally. Cook until soup has thickened.
  3. Remove soup from heat and purée until very smooth. Reheat if necessary and serve garnished with a drizzle of chilli oil and a spoonful of yoghurt.