Roast sweet potato, tomato and lentil soup

Warm up with a bowl of sweet potato soup.
 
recipe, vegetables, soup
Image by:
Recipe from: 14 October 2015
Preparation time: 15 min
Cooking time: 1h
 
 

Ingredients

 
  • 2
    small sweet potatoes, peeled and cubed
  • 400
    g
    exotic mix tomatoes
  • 200
    g
    vine tomatoes
  • 1
    Tbs
    white sugar
  • 2
    Tbs
    Thai red curry paste
  • 2
    Tbs
    vegetable oil
  • 2x400
    g
    tins coconut milk
  • 2
    cup
    vegetable stock
  • 1
    cup
    red lentils
  • 3
    lime leaves
  • juice of 1 lime
  • sea salt and black pepper
  • fresh coriander and cream to serve
Servings: Change Serving
 
 

Method

 
Preheat the oven to 180ºC.

Place the sweet potato, tomatoes and vine tomatoes in a roasting dish, sprinkle over sugar. In a small bowl, mix together the curry paste and oil, drizzle over vegetables and toss to coat well. Roast for 30 minutes.

Remove from the oven and take out the tomatoes on the vine. Allow contents of roasting pan to cool, place in a blender and purée until smooth; return to pot.

Add the coconut milk, vegetable stock, lentils and lime leaves, bring liquid to the boil and simmer gently for 30 minutes, or until lentils are cooked.

Add lime juice and season to taste.

To serve:

Divide soup between 4 bowls, garnish with fresh cream, vine tomatoes and coriander.

Text and image:Fairlady


To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.

 

Read more on: recipe  |  vegetables  |  soup
 

NEXT ON FOOD24X

Caesar salad dressing

2014-08-13 17:00
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 

Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

Find a recipe

 
 
 
 
 
 
 
 
 
 
 

We're talking about ...

 
Delicious breakfasts
Whip up quick, tasty meals that feed your imagination.
 

Restaurants

 
Review: Three Wise Monkeys in Sea Point

We try some ramen and poké bowls at Sea Point's newest Asian go-to.

  • Cubana (Claremont)
    The food was excellent. The service was shocking, management apathetic and the ambien...
  • Rcaffé restaurant
    Don't bother eating there. I have had it with the attitude. I don't like the fact t...
 

Find a restaurant

 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.