This lovely filling soup is delicately spiced and wonderfully tasty. Sprinkle with a little bit of extra chopped coriander for extra bite and flavour.
- 800g sweet potatoes
- 1.2litres of vegetable stock
- 400ml milk
- 100g red lentils
- 2 onions
- 1 apple
- 3 garlic cloves
- 1 tbsp. curry powder
- Handful of fresh coriander
- 1 tbsp. lime juice
- Thumb-sized piece of fresh ginger
- Salt and pepper
- Olive oil
Peel and chop the potatoes. Finely chop the onions. Peel, core and grate the apple. Mince the garlic cloves. Peel and mince the ginger. Finely chop the coriander.
Toast the curry powder over a medium heat in a large pan for a minute or so, and then add the olive oil and stir well. Add the apple, onions, garlic, coriander and ginger, and then season well. Cook them for five minutes or so.
Add the sweet potatoes, stock, lentils and milk with some extra seasoning then bring the mixture to a simmer.
Cook for twenty minutes and then blitz with a hand blender until smooth.
Before serving, stir in the lime juice.