- 1 tablespoon olive oil
- 2 medium (300g) brown onions, chopped
- 2 cloves garlic, quartered
- 2 trimmed (200g) stalks celery, chopped coarsely
- 2 medium (240g) carrots, chopped coarsely
- 2 medium (500g) parsnips, chopped coarsely
- 1 large (500g) kumara, chopped coarsely
- 1 tablespoon curry paste
- 2 cup (500ml) salt-teduced vegetable stock
- 1 litre (4 cups) water
- 1 cup (200g) red lentils
- 1 1/2 cup (375ml) boiling water, extra
- 2 slices burgen bread, to serve
- 200 gram low-fat yoghurt
- 1/4 cup coarsely chopped fresh coriander
- 1Heat oil in a large saucepan, cook onions, garlic, celery, carrots, parsnip and kumara for about 10 minutes or until vegetables start to soften. Add curry paste, cook until fragrant.
- 2Add stock, the water and lentils, bring to the boil. Reduce heat, simmer for about 25 minutes or until vegetables and lentils are soft.
- 3To make coriander yoghurt meanwhile, blend half the yogurt with the coriander until smooth; stir in remaining yoghurt. Refrigerate until required.
- 4Blend or process soup in batches until smooth. Return soup to a clean pan; stir in extra boiling water and bring to the boil.
- 5Ladle soup into serving bowls, top with coriander yogurt and a little freshly ground black pepper, if desired. Serve with toasted bread, cut into six servings.
Suitable to freeze. Not suitable to microwave.
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