Find your recipes and restaurants here

Roast sweet potato, tomato and lentil soup

Recipe from: 14 October 2015
recipe, vegetables, soup

Ingredients 13
Servings 4
Time 00:15


  • 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


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


Pickled fish

2020-02-27 12:12 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
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.