Roast sweet potato, tomato and lentil soup

Recipe from: 14 October 2015
recipe, vegetables, soup

Ingredients 13
Servings 4
Time 00:15

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
 

Method

01:00
 
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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Read more on: recipe  |  vegetables  |  soup
 

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