Sweet potato and lentil soup with coconut milk

Ingredients (serves 4)

• Sweet potatoes600 g
• Red lentils (dry)150 g
• Coconut milk (tinned)150 g
• Carrot150 g
• Onion100 g
• Rapeseed / sunflower oil10 g

Also: Garlic, ginger, curry powder, lemon, coriander, salt, water (~1.2 l)

Method

1. Get ready: finely chop the onion, garlic and ginger. Peel the sweet potatoes and carrot and cut into 2 cm cubes; rinse the lentils.
2. Heat 1 tbsp oil (10 g) in a pan over medium heat. Fry the onion for 3–4 min, then add the garlic and ginger and fry for 1 more min.
3. Add the potato and carrot cubes, the lentils, curry powder and 1.2 l water, and salt lightly. Bring to the boil over high heat (about 5 min).
4. Turn the heat down and simmer over low heat for 20 min, until the potatoes and lentils are completely soft.
5. Pour in 150 g coconut milk and take it off the heat. Blend with a hand blender until smooth – careful, the soup is hot.
6. Season with lemon juice, taste and, if needed, salt lightly. Serve sprinkled with coriander.
7. Cool leftovers within 2 hours and keep in the fridge for up to 3 days.