← Nouns Cooking · Soup Pot

Ingredients

• 3 tbsp Olive oil
• 2 Onion, grated or finely chopped
• 1 eating apple, peeled, cored and grated
• 3 cloves Garlic, crushed
• 3 cm piece Ginger, grated
• 1 handful coriander, stalks and leaves, chopped separately
• 2 tsp medium curry powder
• 800 g Sweet potato, peeled and cubed
• 100 g Red lentils, rinsed
• 1.2 l vegetable stock
• 300 ml light coconut milk
• 1 Lime, juiced
• Salt

Method

1. Heat the oil in a large pot over medium heat. Cook the onions, apple, garlic, ginger and coriander stalks for 5 min, until soft.
2. Stir in the curry powder for 1 minute, until fragrant.
3. Add the sweet potato, lentils and stock. Bring to a boil and simmer for 20 min, until the sweet potato is soft and the lentils have collapsed.
4. Blend until smooth, then stir in the coconut milk and heat through without boiling.
5. Season with salt and lime juice and serve topped with the coriander leaves.

Tips

• Cow's milk instead of coconut milk gives a milder soup, but it is no longer vegan.
• Freezes well in portions for quick lunches. Check the stock is gluten-free if you need it to be. Cool leftovers quickly, refrigerate within 2 hours and reheat until piping hot.

Sources

Written in our own words after cross-checking these recipes:

BBC Good Food Love and Lemons