Keep-Me-Warm Curry Soup

Keep your family warm in the colder evenings with this hot rice and vegetable soup recipe.

Prep time: 10 minutes

Cook time: 90 minutes

Servings: 6 people


Heat the oil in a large saucepan, add the onion and gently fry until soft.

Add the curry paste and chilli flakes and fry for another 2 minutes before adding the grated carrots, lentils, coconut milk and stock.

Season, then simmer for 15 minutes, or until the lentils are soft (squash one against the side of the pan to check).

Whizz the soup with a stick blender until smooth, season to taste, then stir in the basmati rice.

Simmer for another 10 minutes, stirring now and again, until the rice grains are tender. To serve, ladle the soup into mugs, scatter with a few fresh coriander leaves, and offer some naan on the side.


1tbsp vegetable or sunflower oil
1 onion, chopped
2 heaped tbsp korma curry paste
pinch dried chilli flakes
500g carrots, coarsely grated
100g split red lentils
1 x 400ml tin reduced-fat coconut milk
1.5 litres chicken or vegetable stock
50g basmati rice, rinsed in cold water
coriander, to serve
naan bread, to serve