Thai carrot & sweet potato soup
Gluten free / dairy free
Cooking time 30 minutes
Serves 4
Ingredients
-
- 1Tbsp coconut oil
- 1 red onion chopped
- 3 crushed garlic cloves
- 1 Tbsp chopped ginger
- ½ tsp chilli flakes
- 2 Tbsp Thai red curry paste
- 1 Tbsp fish sauce
- 4 carrots, sliced
- 1 large sweet potato, cubed
- 1 red pepper, sliced
- 1 vegetable stock cube
- 500ml hot water
- 150g red lentils
- 400ml coconut milk
- Juice of 1 lime
Toppings
- Fresh coriander
- Sprinkling of pumpkin seeds
Method
- Heat the oil in a large saucepan and add the onion, garlic, ginger and chilli flakes and fry until soft.
- Add the curry paste and fish sauce and simmer.
- Add the carrots, sweet potato and peppers and slightly increase the heat.
- Dissolve the stock cube in hot water and add to the pan along with the lentils and bring to the boil.
- Reduce the heat and pour over the milk and squeeze in the lime juice.
- Stir through and continue to cook until the veg is soft.
- Pour the contents into a blender and pulse until it reaches the desired consistency.
- Serve with fresh coriander and pumpkin seeds.
