Ingredients
Scale
- 1 tablespoon Welly Boot Extra Virgin Olive Oil*
- 3 eshalots* (french shallots), finely chopped
- 2 cloves garlic, crushed
- 3 cm piece (15g) fresh ginger, peeled and finely grated
- 1/4 cup (75g) store bought Thai red curry paste
- 750g sweet potato (kumara), peeled and chopped
- 1 litre chicken stock, salt reduced*
- 1 x 400ml can coconut milk
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 2 x 400g cans lentils, drained and rinsed
- 1/2 cup coriander (cilantro) leaves, finely chopped
- crusty bread and butter, to serve
Instructions
- Heat the oil in a large saucepan over a medium heat. Add the eschalot and garlic and cook for 3-4 minutes or until softened. 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.
- 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. Divide the soup between bowls and top with coriander. Serve with crusty bread and butter.
- Prep Time: 5 mins
- Cook Time: 20 mins
- Category: Soup
