|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|
|limes — juice only|
|sea salt and freshly ground 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.
Divide soup between 4 bowls, garnish with fresh cream, vine tomatoes and coriander.
Text and image:Fairlady