dinner · Lunch · Recipes · soup · Vegetarian

Curried Lentil Butternut Coconut Milk Soup

I love to improvise and try something new for me. Also, I love to cook soups because it’s relaxing and good for your health! Because of these reasons, I’m hurrying up to share with you this easy, quick and nutritious soup!



Carrot, cut in four pieces, lengthwise – 1 pc

Half of medium onion- 1 pc

Celery – 1 leaf



Leek – 1 stalk

Butternut squash, peeled, chopped – 1 pc

Lentil – 150 g

Chicken/vegetable/beef stock – apr. 1 L

Coconut milk – 1 can



Chili flakes

Cardamon, green, whole – 10 pc

Cumin, whole – 1 tsp

Cloves – 7 pc

Cinnamon sticks – 2 pc



Cream 10%/35% – 1 tablespoon

Tortilla strips

Chives/any other greens


1.Making red mirepoix.

Cut vegetables. Heat up oil in a pan, place vegetables  and saute them thill they get black color on one side.


2. Making Curry Mix.

Roast over a middle heat cardamon, cumin, cloves and cinnamon sticks till they gave  strong aroma. Open each cardamon pod and take out the seeds. Place all spices into a grounder and process it above 1 minute. Sift the mixture through a sifter, discharge any husks.

Another way – mix already grounded spices, making element’s adjustments according to your taste.

3. Making soup.

Place the caramelized mirepoix  into a pot, cover with cold stock, bring to boil, add butternut squash, bring to boil, add leek, bring to boil again. Reduce heat to slow simmering, let the butternut squash turns to be tender. Add lentil and curry mix as much as you desire. Add chili flakes, black pepper and salt.  Let it simmer till  the lentil’ll be soft.



Add coconut milk and using hand blender or bar blender or food processor or strainer, puree the soup. Or do not puree it, leaving the natural structure of vegetables.



5. Plating.

Pour the soup into a deep soup plate. Sprinkle sour cream and tortilla strips over the top, garnish with any greens, finishing Coconut milk, Lentil, Butternut squash Soup.


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