Submitted by: Miss Darabasz
Prep Time: 15 Minutes
Cook Time: 25 Minutes
Servings: 4
Lovely and filling soup.
3/4 lbs. white or gold potatoes
1 sweet potato
2 tbsp. curry paste
1 med. onion
4 oz. red lentils
30 fl oz. vegetable broth
7 fl oz. canned coconut milk
2 tbsp. cilantro, bunch, fresh, organic
black pepper to taste
Peel the potatoes and sweet potato and cut them into small cubes. Heat the curry paste in a pan, stir in the onion (peeled and finely chopped). Cover and steam for 5 minutes stirring from time to time. Add all potatoes, lentils, and stock to the pan. Bring to a boil, then lower the heat and simmer for 20 minutes. Stir in the coconut milk and gently heat through. Season to taste with pepper, then stir in the chopped cilantro. Ladle the soup into 4 warm bowls. Top with cilantro sprigs.
Variation: Use only sweet potatoes, instead of a combination of white potatoes and sweet potato.
Email
Print
