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Curried Roasted Carrot Parsnip and Lentil Soup

Curried Roasted Carrot Parsnip and Lentil Soup

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Curried Roasted Carrot Parsnip and Lentil Soup makes great use of leftovers from your roast dinner. My Paprika Roast Carrots and Parsnips will form the basis of the soup and the lentils will add some filling protein to the mix. The flavours from the Roast Carrots and Parsnips will have already had time to strengthen from when you cooked them, so that’s a lot of the work done for you!

Curried Roasted Carrot Parsnip and Lentil Soup Pin

Do red lentils need to be rinsed before cooking?

No. They don’t need to be rinsed, but it may remove any dust from them, if you like your lentils super clean.

Stick Blender in Pan of Cooked Soup

Can I refrigerate my soup, once cooked?

Yes. Cool the lentil soup before storing in an airtight container in the fridge. It should be fine for a couple of days. Heat thoroughly in a pan.

Overhead of Soup in a Bowl With Coriander

Can I freeze my soup, once cooked?

Yes. Cool before storing in an airtight container in the freezer. Store it in portion sizes you are likely to need. Heat thoroughly in a pan from frozen, or defrost in the fridge before heating in a pan.

Overhead of Soup in a Bowl With Coriander

Curried Carrot, Parsnip and Lentil Soup

Curried soup with carrots, parsnips and lentils
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Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Servings: 4
Calories: 138kcal

Ingredients

Instructions

  • *** BEFORE YOU START: This recipe uses leftover carrots and parsnips from Paprika Roast Carrots and Parsnips recipe ***
  • Chop 1 Onion and 1 Potato and crush 4 Garlic Cloves.
  • Fry the Onion and Garlic gently in 1 tbsp Olive Oil for a couple of minutes.
    Onions and Garlic Frying in a Pan
  • Add the Potato, 100g Red Lentils and 1 tbsp Curry Powder and fry for another minute.
  • Add 150g Carrots and Parsnips (Paprika Roast Carrots and Parsnips recipe) and heat through gently.
    Carrots Parsnips and Lentils Added to the Pan
  • Add 500ml Vegetable Stock and bring to the boil.
  • Simmer until the Potato is cooked.
  • Blend with a stick blender until you reach the consistency you prefer.
    Stick Blender in Pan of Cooked Soup
  • Ladle the soup into bowls and sprinkle the Fresh Coriander on top.
Nutrition Facts
Curried Carrot, Parsnip and Lentil Soup
Amount Per Serving
Calories 138 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 2g13%
Monounsaturated Fat 2g
Sodium 876mg38%
Potassium 298mg9%
Carbohydrates 19g6%
Fiber 5g21%
Sugar 3g3%
Protein 5g10%
* Percent Daily Values are based on a 2000 calorie diet.




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