Sorry, we never took a photo. Apologies done - lets get to the food. It is a freezing cold evening here and somehow everything in me demanded soup tonight. With lovely warm seed bread and thick butter. Getting hungry just saying that, and I have already eaten!
Curried soups are not really my thing, so I was fairly skeptical about this recipe. However, it has turned out to be really delicious and satisfying and SOOOO perfect for this cold weather. I do hope you will try it I used a mild curry powder to start, then decided the soup was too bland, so added a hotter powder. I would suggest you don't be too fearful of the curry, the sweet potato is quite capable of holding its own. I also substituted dry ginger with the fresh as my fresh ginger had expired. I think I will stick to that in future as well.
My hope is that you find this soup as rib stickingly yummy and warming as I did on this cold, cold winters night.
Curried Sweet Potato and Lentil Soup
Serves 6 hungry mouths
20ml Curry Powder (a hottish one)
60ml olive oil
2 onions, finely chopped
3 garlic cloves, finely chopped
1cm fresh ginger, finely grated or 1/2 t ginger powder
1 apple, peeled and grated (or finely chopped)
800g sweet potato, peeled and diced
1/2 cup brown lentils or 1 tin lentils, drained
1200ml vegetable stock
300ml milk
salt and pepper
Heat a pot over medium heat and add the curry powder. Heat for 20 seconds then add the oil and allow to fry before adding the onion and garlic. Fry for 1 minute. Add the apple and ginger and fry for another 2 minutes then add the stock, milk, lentils and sweet potato. Season well and cook for 25 minutes or until all the veg and lentils are soft and cooked through. Blend or use a stick blender. If the soup is too thick, add some more milk or stock.
Serve with fresh bread and take a bow, another meal done and dusted.
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