Roast sweet potato, tomato and lentil soup

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


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


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

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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.

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