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Sweet Potato Soup

This smooth sweet potato and red lentil soup is soothing, flavourful and low in fat. It also freezes very well.

Method:

  1. Pre-heat the oven to 180C and roast the frozen sweet potatoes on a lightly oiled baking tray for 15-20 minutes, until cooked through.
  2. Finely slice the white onion. De-seed and finely chop the red chilli. Crush the garlic. Set aside.
  3. Add vegetable oil to a large saucepan on medium heat.
  4. Add the garam masala to the oil and cook for 1 minute, until fragrant.
  5. Add the onion, garlic, and red chilli to the pan and gently cook for 3 minutes.
  6. Add the roasted sweet potato to the saucepan. Crumble in the vegetable stock cube, and add the red lentils and warm water. Mix through.
  7. Bring to the boil, then add the coconut milk, stirring through.
  8. Cover and leave to simmer for 20 minutes on low heat. Stir occasionally to ensure nothing is sticking to the bottom of the pan.
  9. Blend with a stick blender until smooth. Add the lime juice and season to taste. Garnish with fresh coriander.

 

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Cheng Peng
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Sweet Potato Soup

This smooth sweet potato and red lentil soup is soothing, flavourful and low in fat. It also freezes very well.

COOK 30 MINS
4 SERVINGS

Ingredients

  • Sweet Potato Chunks – 600g
  • White Onion – 1
  • Garlic – 2 cloves
  • Red Chilli – ½
  • Vegetable Oil – 2 tbsp
  • Garam Masala – 2 tsp
  • Vegetable Stock Cube – 1
  • Red Lentils – 100g
  • Coconut Milk – 1 tin
  • Warm Water – 500ml
  • Lime Juice – 1 tbsp
  • Salt & Pepper
  • Fresh Coriander