red coconut curry lentil

and sweet potato soup

  • 1 tablespoon vegetable oil
  • 3 eschalots, finely chopped 
  • 2 cloves garlic, crushed 
  • 3cm piece ginger, peeled and finely grated 
  • ¼ cup (75g) store-bought Thai red curry paste 
  • 750g sweet potato, peeled and chopped 
  • 1 litre chicken stock 
  • 1 x 400ml can coconut milk 
  • 2 tablespoons fish sauce 
  • 2 tablespoons lime juice 
  • 2 x 400g cans lentils, drained and rinsed 
  • ½ cup coriander leaves, finely chopped 
  • crusty bread and butter, to serve
  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, fish 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. Serves 4.
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