Photo: Cala
Curried squash, lentil & coconut soup
8 ingredients
10 min + 25 min
Serves 6
openrecipes
Flavour up butternut squash with Indian spices for this warming and healthy vegetarian soup
Estimated Nutrition (whole recipe, rough)
1312
Calories
36g
Protein
48g
Fat
188g
Carbs
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Coconut | 1/2 cup shredded (40g) | 283 |
| Naan | 1 piece (90g) | 262 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lentil | 1/2 cup cooked (99g) | 115 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Pumpkin | not in our table | 0 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 tbsp olive oil
- 1 butternut squash , peeled, deseeded and diced
- 200g carrots , diced
- 1 tbsp curry powder containing turmeric
- 100g red lentils
- 700ml vegetable stock
- 1 can reduced-fat coconut milk
- coriander and naan bread , to serve
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes