Therre’s Sweet Potato Lentil Soup

*This recipe is originally taken from  the following website and modified to make it vegan-friendly

INGREDIENTS

  • 1 TABLESPOON VEGETABLE OIL
  • 3 ESCHALOTS
  • 2 CLOVES GARLIC, CRUSHED
  • 3CM PIECE GINGER, PEELED AND  GRATED
  • ¼ CUP (75G) STORE-BOUGHT THAI RED CURRY PASTE
  • 750G SWEET POTATO, PEELED AND CHOPPED
  • 1 LITRE VEGETABLE STOCK
  • 1 X 400ML CAN COCONUT MILK
  • 2 TABLESPOONS SOY SAUCE
  • 2 TABLESPOONS LIME JUICE
  • 2 X 400G CANS LENTILS, DRAINED AND RINSED
  • ½ CUP CORIANDER LEAVES, FINELY CHOPPED 

METHOD

  1. Heat the oil in a large saucepan over medium heat. Add the eschalot and garlic and cook for 3–4 minutes or until softened.
  2. Add the ginger and cook for 1 minute. Add the curry paste and cook for 1 minute. Add the sweet potato, stock, coconut milk, soy   sauce and lime juice, bring to the boil and cook for 10–15 minutes or until the sweet potato is tender.
  3. Remove from the heat and, using a hand-held electric blender, puree the soup until smooth. Stir through the lentils and return to the heat for a further 1 minute or until the lentils are warmed through.
  4. Divide the soup between bowls and top with the coriander. Serve with crusty bread and butter.

 

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