Ingredients

The following ingredients have 5 Servings
  • 1 tablespoon olive oil
  • 1 medium onion ((diced))
  • 2 cloves garlic ((minced))
  • 1 tablespoon ginger ((finely grated))
  • 1 tablespoon Thai red curry paste
  • 4 cups sweet potato ((peeled and diced into 1/2 inch cubes; roughly 500 g))
  • 2 carrots ((peeled and sliced))
  • 3 cups stock ((veggie or chicken; or homemade bone broth))
  • 3/4 cup dried red lentils
  • 1 1/2 tablespoons fish sauce
  • 1/4 teaspoon salt
  • 13.5 oz coconut milk ((full fat recommended))
  • 1/2 lime ((juiced))

Instruction

  • Heat olive oil in a large saucepan over medium heat.
  • Add the onion and cook, stirring occasionally, until translucent and cooked through (roughly 5-7 minutes).
  • Add the garlic and ginger, and cook for one minute.
  • Add the curry paste and stir until onions/garlic/ginger are coated and you can smell the curry paste, 30 seconds-1 minute.
  • Add the sweet potato, carrots, stock, lentils, fish sauce, and salt. Cover, bring to a boil, reduce heat, and simmer for 20 minutes, until lentils and sweet potato are cooked through.
  • Using an immersion blender, puree the soup until smooth and creamy. Stir in the coconut milk and lime juice.