Description
A delicious and hearty curried sweet potato and lentil soup, perfect for a cozy meal.
Ingredients
Scale
- 1 tbsp olive oil
- 1 large onion (diced)
- 2 cloves of garlic (minced)
- 1 tsp minced ginger
- 1 1/2 tbsp curry powder (mild or hotter, depending on your taste)
- 1 large sweet potato (peeled and chopped into chunks)
- 2 large parsnips (peeled and chopped into chunks)
- 1 eating apple (peeled and chopped into chunks)
- 4 heaped tbsp red lentils
- 400 ml (14 oz) canned coconut milk
- 600 ml (2 1/2 cups) chicken/veg stock
- small bunch of coriander (cilantro)
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 lime (half of the lime sliced thinly, the other half will be squeezed into the soup)
- 3 tbsp unsalted peanuts (roughly chopped)
- 1 tbsp coconut milk (or you can replace with double/heavy cream)
- 1 tbsp chilli sauce (sriracha or sweet chilli sauce)
- 1/2 tsp chilli flakes
- 2 parsnips (peeled and sliced length-ways into thin slices)
- 1 tbsp olive oil
- 1/4 tsp salt
- 1/4 tsp pepper
Instructions
- If you’re making parsnip chips, preheat the oven to 190C/375F (fan) and line a baking tray with a silicone liner.
- Heat the oil in a large saucepan over medium heat. Add the onion and cook for 3-4 minutes until softened.
- Add the garlic, ginger, and curry powder, stir together, and fry for a minute more, until they release their fragrance.
- Add the sweet potato, parsnip, and apple, and fry whilst stirring for a minute to coat them in the curry mixture.
- Add the lentils, coconut milk, stock, and the stalks from the coriander (cilantro) – we’ll save the leaves for garnish later. Bring to the boil, then turn down the heat and simmer gently for 20-25 mins.
- While the soup is simmering, place the sliced parsnips for the soup topping on the baking tray. Drizzle over the 1 tbsp of oil and the 1/4 tsp of salt and pepper. Toss together.
- Place the parsnips in the oven for 15-20 minutes (no need to turn) until golden brown. Remove from the oven.
- At this point, you can also place the unsalted peanuts for your soup topping in a small frying pan (no oil). Fry over high heat for 2-3 minutes, stirring often, until browned (be careful, they burn quickly). Transfer to a bowl when browned.
- Take the soup off the heat, add the salt and pepper and the juice of half a lime and carefully blend using a stick blender (or carefully pour into a food processor and blend) until smooth.
- Have a taste and add a bit more seasoning if required. You could also add a bit of water if the soup seems a bit too thick.
- Ladle into bowls, and top with a drizzle of coconut milk (or double/heavy cream) and a drizzle of chilli sauce. Give the sauces a little swirl.
- Place the parsnip crisps on top and sprinkle on the toasted peanuts. Add the coriander (cilantro) leaves, chilli flakes, and lime slices, then serve.
Notes
- For a thicker soup, reduce the amount of stock added.
- Adjust the heat by changing the amount of curry powder and chilli sauce.
- This soup can be made in advance and stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 6g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg