Sweet Potato and Lentil Soup
A mild coconut curry soup made more sustaining by adding red lentils.
Ingredients
- 1 Tbsp Olive Oil
- 3 tsp Fresh Ginger, grated
- 2 tsp Garlic crushed, 2 Cloves
- 1 Tbsp Korma Curry Paste
- 1 Onion, finely diced
- 600 gm Sweet Potato, peeled and diced
- 1/2 Cup Red Lentils
- 3 Cups Stock, Vegetable or Chicken
- 400 gm can Coconut milk
Instructions
- In a large saucepan fry the onion in olive oil with ginger, garlic and curry paste until onion is soft
- Add sweet potato, lentils, stock and coconut milk, bring to the boil.
- Reduce heat and simmer 20 minutes or until the sweet potato is cooked.
- Blend the soup until smooth.
- Serve with a dollop of coconut cream or natural yoghurt.
Thermomix Instructions
- Add oil, ginger, garlic, curry paste and onion to the bowl.
- Chop 4 sec/speed 7
- Cook 3 min/Varoma/Speed 1.
- Add sweet potato, lentils ], stock and coconut milk, cook 20 min/100C/Speed 1.
- Blend 1 min/Speed 3-9 increasing gradually from 3-9
Notes
Tips
This soup freezes well.
You could change the curry paste to your favourite, or one that you already have.
Please feel free to change the sweet potato to any vegetables that you have on hand.