Author Notes: Lightly spiked with Indian curry flavours, luxurious and decadent from the coconut cream, this sweet potato and lentil soup will warm you up and keep the colds weather safely outside. Ridiculously cheap and easy to make (read: student friendly), it's vying to be chosen as your new weeknight dish. —Luke Baker
fresh ginger, grated
tablespoon coconut oil or ghee
teaspoons curry powder
teaspoon yellow mustard seeds (optional)
cup split red lentils
grams (1 medium) orange sweet potato, 2cm dice
milliliters coconut cream
salt and pepper
- Heat a saucepan over a medium heat with the oil or ghee. Once melted, add the onion, ginger and salt and fry for a couple of minutes until the onion begins to soften. Once soft, stir in the curry powder, mustard seeds and black pepper and heat through for a few minutes until fragrant – you may need to add a splash of water every now and then to stop it from burning or sticking to the bottom.
- Add the red lentils and diced kumara to the pot, then cover with two and a half cups of water. Bring up the heat, then reduce to a simmer for 10-15 minutes, stirring occasionally to stop the lentils sticking to the pot. It’s ready when the lentils and kumara can be easily crushed with a fork.
- Pour in the coconut cream and blend until smooth (an immersion blender is ideal, but it can be done carefully in a regular blender in small batches). Salt to taste, and serve.
- This recipe was entered in the contest for Your Best Vegan Recipe