thai curry lentil and sweet potato soup













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

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


After simmering:
1 can light coconut milk
¼ tsp salt
1 tsp lime juice
  1. Heat olive oil in a large saucepan over medium heat.
  2. Add the onion and cook, stirring occasionally, until translucent and cooked through. Add the garlic and ginger, and cook for a minute.
  3. Add the curry paste and cook until onions/garlic/ginger are coated and you can smell the curry paste, 30 seconds-1minute.
  4. 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.
  5. Using an immersion blender, puree the soup until smooth and creamy. Stir in the coconut milk. Add salt and additional lime juice to taste.