Vegetable Curry Soup (Gluten Free, Dairy Free)
Hello everyone, welcome to my latest recipe for Gluten and Dairy Free Vegetable Curry Soup. Packed full of lentils, rice and vegetables this is the perfect filling lunch or lighter dinner option. I served mine with my home-made gluten and dairy free naan bread for dipping. You can find the recipe for the naan breads here --> Naan Bread (Gluten & Dairy Free).
I tend to double up this recipe and make a big pot as it freezes well and it is nice comfort food to have in the freezer as a back up plan on busy days.
Other Light Bites Ideas
If you like this recipe for Gluten and Dairy Free Vegetable Curry Soup then you might like to try one of my other soup recipes:
- Treat yourself with my Baked Potato Soup (Gluten Free, Dairy Free)
- Go traditional with my Cream of Tomato Soup (Gluten & Dairy Free)
- Have a vegetarian soup Tomato and Lentil Soup (Gluten & Dairy Free)
- Have something different with Prawn Tom Yum Soup (Gluten and Dairy Free)
More Recipes Please!
Like me, you may also cook for other members of the family that do not require special dietary requirements. I’ve recently started another website, Fiona Cooks, that captures all of those recipes. If you want to check it out then please click on the following link: http://fionacooks.com
Enjoy!
Fx
- 1 tbsp olive oil
- 1 garlic clove (minced)
- 1 onion (diced)
- 1 pepper (diced)
- 2 tbsp curry paste
- 500 g carrots (peeled and sliced)
- 100 g red lentils (washed)
- 400 g chopped tomatoes
- 900 ml vegetable stock
- 400 mg coconut milk
- 70 g long grain rice
- salt and pepper (for seasoning)
Place the olive oil in a pan over a medium heat
Add the garlic, onion and pepper and saute for 5 minutes
Stir in the curry paste and cook for another 2 minutes
Add the carrots, lentils, vegetable stock, chopped tomatoes and coconut milk, bring to the boil and simmer for 20 minutes
Return to the pan, add the rice and seasoning and simmer for 10 minutes or until the rice is cooked