Name: Roast sweet potato, tomato and lentil soup
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 4 servings
Cuisine: Boil
Ingredients: 2 sweet potatoes peeled, cubed; 400 g tomatoes exotic mix; 200 g vine tomatoes; 1 Tbs white sugar; 2 Tbs Thai red curry paste; 2 Tbs vegetable oil; 2x400 g coconut milk tinned; 2 cup stock vegetable; 1 cup lentils red; 3 lime leaves; limes juice only; sea salt and freshly ground black pepper; fresh coriander and cream, to serve

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Ingredients (13)

2	sweet potatoes — peeled, cubed
400 g	tomatoes — exotic mix
200 g	vine tomatoes
1 Tbs	white sugar
2 Tbs	Thai red curry paste
2 Tbs	vegetable oil
2x400 g	coconut milk — tinned
2 cup	stock — vegetable
1 cup	lentils — red
3	lime leaves
	limes — juice only
	sea salt and freshly ground black pepper
	fresh coriander — and cream, to serve

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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

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