Wednesday, May 20, 2015
Tuesday, May 19, 2015
Thai Curry Sweet Potato & Lentil Soup
Prep time
Cook time
Total time
This comforting soup is also so good for you! Packed with sweet potatoes, lentils and carrots, spiced with curry paste, fish sauce and lime juice, and finished off with creamy coconut milk, this soup comes together quickly!
Author: Denise
Recipe type: Soup
Cuisine: Thai
Serves: 4-6
Ingredients
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, sliced
- 1 tbsp ginger, peeled & diced into small pieces
- 1 tbsp Thai red curry paste {I like this brand}
- 1 medium sweet potato {500g}, peeled and diced into ½ inch cubes
- 2 medium carrots, peeled and diced
- 3 cups stock {veggie or chicken}
- ¾ cup dried red lentils
- 1 tbsp fish sauce
- 1 tbsp lime juice
After simmering:
- 1 can light coconut milk {400mL}
- ¼ tsp salt {or more; to taste}
- 1 tsp lime juice
- 1 tsp fish sauce
Instructions
- Heat olive oil in a large saucepan over medium heat.
- Add the onion and cook, stirring occasionally, until translucent and cooked through. Add the garlic and ginger, and cook for a minute.
- Add the curry paste and cook until onions/garlic/ginger are coated and you can smell the curry paste, 30 seconds-1minute.
- Add the sweet potato, carrots, stock, lentils, fish sauce and lime juice. Cover, bring to a boil, reduce heat, and simmer for 20 minutes, until lentils and sweet potato are cooked through.
- Using an immersion blender, puree the soup until smooth and creamy. Stir in the coconut milk. Add salt and additional lime juice and fish sauce to taste.http://sweetpeasandsaffron.com/
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