This recipe combines the best of two winter staples- curry and soup! This creamy soup has a good kick of curry plus the sweetness from the sweet potato. The red lentils add a little extra protein to the meal and of course, ginger and turmeric add to the health benefits of this nourishing meal. I hope you love it.
RED CURRIED LENTIL & SWEET POTATO SOUP
- 4 cups chopped peeled sweet potato
- 2 small regular potatoes chopped and peeled
- 1 onion diced
- 1 garlic clove diced
- 1 inch of ginger grated
- 1 tablespoon coconut oil
- 3 teaspoons red curry paste*
- ¾ cup red lentils
- 4 cups vegetable stock
- 2 kaffir lime leaves
- 1 teaspoon lime juice
- 1 tin coconut milk
- 1 tablespoon tamari
- 1 teaspoon coconut sugar
Add the coconut oil to a large saucepan over a medium heat and when melted, add the curry paste. Cook for a minute or so and as the aroma releases add the onion, garlic and ginger. Cook stirring for 1-2 minutes.
Add the potaotes and lentils and stir to coat in the spices and then add the stock and kaffir lime leaves.
Bring to a boil then reduce the heat and simmer, covered, until the potatoes are tender- around 20 minutes.
Add the lime juice, coconut milk, tamari and coconut sugar and stir well, then remove from the heat.
Remove the kaffir lime leaves and then blend either with an immersion blender or in a regular blender (you may need to work in batches)
Taste and season with salt and pepper, adding more tamari, lime or coconut sugar to flavour as you please.
*This will depend on your curry paste. I use a locally made one that I get from the farmers market and it isn’t overly spicy so I use 3 teaspoons. Start with less if you like as you can always add more as you go! Also always check that your red curry paste is vegan (many contain fish or shrimp)