- Thai Red Curry Sweet Potato & Lentil Soup.jpg (54.4 KiB) Viewed 12 times
Preparation time: 20 minutes
Cooking time: 35 minutes
Serves: 4
No nutritional information available.
Ingredients
- 500g sweet potatoes (about 2 large), unpeeled and cut into 2cm cubes
- 1 red onion, roughly chopped
- 1 tbsp olive oil
- 4 tbsp Thai red curry paste
- A large handful of coriander, finely chopped, plus extra leaves to serve
- 2 garlic cloves, crushed
- A thumb-sized piece of ginger, grated
- 300g red lentils, rinsed
- 1l vegetable stock
- 400ml can coconut milk
- ½ lime, juiced
For the crispy peanut oil drizzle (optional):
- 4 tbsp olive or vegetable oil
- 1 tsp mild chilli powder
- 2 tbsp salted peanuts, roughly chopped
Method
1. Heat the oven to 200°C/Fan 180°C/Gas Mark 6. Toss the sweet potatoes, red onion, olive oil, red curry paste and plenty of seasoning together in a large roasting tin and roast for 15 mins, or until the sweet potatoes have started to soften.
2. Stir in the coriander, garlic, ginger and lentils. Pour over the stock and coconut milk, and stir everything well. Return to the oven for 20 minutes, or until the lentils are tender.
3. Meanwhile, make the crispy peanut oil drizzle, if using. Heat the oil in a small frying pan over a medium heat until just warm and cook the chilli powder and peanuts for a couple of minutes, until lightly toasted. Remove from the heat and set aside.
4. Remove the tin from the oven and stir in the lime juice. Blitz everything together using a hand blender until fairly smooth (or tip into a blender and blitz in batches, if needed). Taste and season, then reheat in the oven (or a pan, if you have used a blender).
5. Divide the soup between four bowls, drizzle over the crispy peanut oil, if using, and scatter over a few extra coriander leaves.