If you like the flavours of Thai food you will love this soup. It can be also be made with pumpkin in place of the sweet potato. A very easy and quick recipe. I also use the leftovers as a Thai carrot and sweet potato dip!!
Prep time: 10 minutes
Serves: 4 - 6
- 1 large onion, diced
- 1 large carrot, peeled and sliced
- 500g sweet potato, peeled and cut into large chunks
- 2 cloves of garlic, sliced
- About 1 tbsp of fresh ginger, peeled and sliced
- 3 & 1/2 cups of water
- 1 cup of dried red lentils
- 3 tbsp Red Thai Curry Paste
- 1 x 400ml can of coconut milk
- 2 tsp Tumeric powder
- 1 tbsp of olive oil
- 1 tbsp of fish sauce
- Juice of 2 big limes
- Chopped coriander to garnish
- Lime wedges to serve
- Prepare yourself to cook with love.
- In a large pot heat the olive oil. Add the onion and cook for 3-5 minutes or until it is translucent. Stir occasionally.
- Add the ginger and garlic and cook for one minute.
- Add the curry paste and stir through the onion, ginger and garlic mix. Cook for a few minutes or until fragrant.
- Add the carrots, sweet potato, lentils, turmeric, water, fish sauce and the half of the lime juice. Mix well. Bring to the boil, cover and turn down the heat. Simmer for about 20 minutes or until the veggies and lentils are soft. Remove from heat.
- Use a handheld blender to puree the soup until it is smooth and creamy and then stir in the coconut milk. If you don't have an immersion blender use a regular blender to puree the soup. Put about 1/3 of the soup mixture in the blender with 1/3 of the coconut milk and blend until smooth. Repeat for the remainder of the soup mix.
- Return the soup to the stove and reheat on low.
- Add the rest of the lime juice. Taste. At this point, you can either add more lime or more fish sauce to taste.
- Serve in a soup bowl topped with chopped coriander and lime wedges on the side.
- Eat and enjoy.