Thai Curry Sweet Potato Lentil Soup

• Gluten free

• Produce

  • 2 Carrots, medium
  • 2 cloves Garlic
  • 1 tbsp Ginger
  • 1 Onion, medium
  • 3/4 cup Red lentils, dried
  • 1 Sweet potato {500g}, medium

• Canned Goods

  • 1 can Coconut milk
  • 3 cups Stock
  • 1 tbsp Thai red curry paste

• Condiments

  • 1 1/3 tbsp Fish sauce
  • 1 1/3 tbsp Lime juice

• Baking & Spices

  • 1/4 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

Found on sweetpeasandsaffron.com

Description

Ingredients

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, sliced
• 1 tbsp ginger, peeled & diced into small pieces
• 1 tbsp Thai red curry paste (My favorite curry paste)
• 1 medium sweet potato {500g}, peeled and diced into ½ inch cubes
• 2 medium carrots, peeled and diced
• 3 cups stock {veggie or chicken}
• ¾ cup dried red lentils
• 1 tbsp fish sauce
• 1 tbsp lime juice
• 1 can coconut milk {400mL}
• ¼ tsp salt {or more; to taste}
• 1 tsp lime juice
• 1 tsp fish sauce

Directions

• Heat olive oil in a large saucepan over medium heat.
• Add the onion and cook, stirring occasionally, until translucent and cooked through. Add the garlic and ginger, and cook for a minute.
• Add the curry paste and cook until onions/garlic/ginger are coated and you can smell the curry paste, 30 seconds-1minute.
• Add the sweet potato, carrots, stock, lentils, fish sauce and lime juice. 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. Add salt and additional lime juice and fish sauce to taste.