Curried butternut, lentil and coconut soup
Chef DefneKitchen Studio chef · October 17, 2026A smooth vegan soup of butternut squash, carrot and red lentils, spiced with curry powder and enriched with coconut milk. Naan on the side makes it a filling lunch.
10 minPrep
25 minCook
6Servings
178 kcalCalories
Calories are an AI estimate, for information only.
Ingredients · 8
6 servingsTap what you already have; add the rest to your list in the app with one tap.
- Olive oil1 tbsp
- Butternut squashPeeled, deseeded, diced1
- CarrotDiced200 g
- Curry powder (with turmeric)1 tbsp
- Red lentils100 g
- Low-sodium vegetable stock700 ml
- Reduced-fat coconut milk1 can
- Coriander naan breadTo serve
Method · 3 steps
- 1
Warm the oil in a big pan. Stir in the squash and carrot and cook for 1 min, then add the curry powder and give it another minute.
- 2
Add the lentils, stock and coconut milk, and stir well. Bring to the boil, lower the heat and simmer gently for 15-18 mins; the vegetables and lentils should be completely soft.
- 3
Blitz with a stick blender or food processor to your preferred texture. Season, scatter with roughly chopped coriander and serve with naan.
