Thai Carrot & Coconut soup w/ Red Lentils & Lime

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What you’ll need:

  • Coconut oil

  • About 6 medium sized carrots peeled and roughly chopped

  • 1 medium onion, roughly chopped

  • 1 can of coconut milk FULL FAT!

  • 1/2 cup of red lentils (rinsed)

  • 1 veg stock cube (optional)

  • 1 lemongrass stick

  • A few juicy limes

  • A pinch of turmeric and/or chili powder (optional)

  • A squeeze of honey (If you like it a bit sweet)

  • For garnish? Thinly sliced spring onions, toasted coconut, fresh coriander.

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Warm up some coconut oil in a soup pot and add the carrots and onion and sauté for a few minutes. Bash up the lemongrass stick and toss into the pot. When everything is sizzling and a little bit cooked down, cover with water, add the lentils, and crumble up the stock cube into the pot.

Cover the pot and allow the lentils and veggies to simmer for about 20 minutes on medium/high heat or until everything is nice and soft. Remove from heat and blitz with an immersion blender or transfer in batches to a blender or food processor and blend until very smooth.

Return to the pot and stir in your coconut milk, lime juice, and a pinch of spices if using. Season with salt and add a squeeze of honey. The honey will bring out the sweetness of the coconut but only add a tiny bit!

Serve into large bowls and top with your garnishes. I like to buy big coconut chips and gently toast them in a dry frying pan until golden and fragrant.


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