With a hint of curry, this tasty soup is a super-quick option.

  • Feeds 4Feeds 4
  • Ready in 15 minutes


  • 300g leftover potato and carrot curry
  • 1 vegetable stock cube (from your storecupboard)
  • 300g leftover cooked lentils
  • 1 tbsp vegetable oil (from your storecupboard)
  • 1 carrot, peeled into ribbons with a veg peeler
  • Pinch of curry powder
  • Chopped coriander, to garnish (optional)


  1. Put the leftover curry into a blender with 200ml cold water and blitz until smooth
  2. Tip into a saucepan with an additional 500ml water and crumble over the stock cube
  3. Season with black pepper and bring to a simmer
  4. Add the lentils, reduce the heat and cook for 5 mins
  5. While the soup is cooking, heat the oil in a small nonstick frying pan and cook the carrot ribbons a few at a time over a high heat, for 1-2 mins, until golden at the edges
  6. Drain on kitchen paper
  7. While still hot, toss with a pinch of curry powder
  8. Divide the soup between bowls and top with the crispy carrot
  9. Serve garnished with chopped coriander, if you like

Each serving contains

  • Energy 8% 715kj 170kcal
  • Fat Low 6% 4.4g
  • Saturates Low 3% 0.5g
  • Sugar Low 4% 3.6g
  • Salt Med 11% 0.66g

% of adult’s reference intake | Carbohydrates per serving : 25