Roast sweet potato, tomato and lentil soup

4 servings Prep: 15 mins, Cooking: 1 hr By Food24
Tap for method
Tap for method

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
Tap for ingredients
Tap for ingredients


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.

Related Recipes

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves


Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.