Good afternoon everyone, I hope your Sunday is going well however you have spent it so far. The sun is shining, there is a breeze flowing through the trees and I can currently hear Reggae music from one of the neighbours, just to set the scene for you whilst I type and look out from my window.
So I have a recipe where I didn’t quite get the quantities right for my taste buds but the end result was a hearty, warming soup dish which was perfect with a piece of buttered crusty bread for dipping. I didn’t manage to take a photo but it had a subtle sweet taste and was orange in colour.
Sweet Potato and Lentil Soup Serves 2
1 tsp curry powder
Pinch of fresh/dried ginger
1 1/2 tbsp olive oil
1/4 onion – finely diced
1 garlic – crushed
200g sweet potato – grated
1L vegetable stock
50g lentils – cook first
25g coconut cream
- Toast the curry powder in a dry pan for 2 mins, then add the oil, onions, garlic and ginger. Season with a little salt and pepper cooking for 5 mins on a low heat.
- Next add the sweet potato and lentils mixing well. Pour in the stock and coconut cream stirring well and leave to boil gently for 25 minutes.
- Season with a little more salt and pepper or add a bit of water to adjust the consistency.
- Serve with bread once cooked.
Let me know if you try this recipe 🙂
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