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Sweet potato & lentil soup

Sweet potato and lentil soup

Sweet potato & lentil soup

Name: Sweet potato & lentil soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6
Cuisine: British
Ingredients: 2 tsp medium curry powder; 3 tbsp olive oil; 2 onions grated; 1 eating apple peeled, cored and grated; 3 garlic cloves crushed; 20g pack coriander stalks chopped; thumb-size piece fresh root ginger grated; 800g sweet potatoes; 1.2l low-sodium vegetable stock; 100g red lentils; 300ml milk; juice 1 lime

Good Food team

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Serves 6

Easy

Prep: 10 mins

Cook: 25 mins

A star rating of 4.7 out of 5.363 ratingsRate

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Satisfying and simple to make, homemade soup is a great supper or take-to-work lunch.

Freezable

Egg-free

Nut-free

Vegetarian

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A star rating of 4.4 out of 5.52 ratings

Ingredients

Nutrition

Units:

MetricUS

2 tsp medium curry powder
3 tbsp olive oil
2 onions

grated
1 eating apple

peeled, cored and grated
3 garlic cloves

crushed
20g pack coriander

stalks chopped
thumb-size piece fresh root ginger

grated
800g sweet potatoes
1.2l low-sodium vegetable stock
100g red lentils
300ml milk
juice 1 lime

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Nutrition: per serving

kcal297

low
fat9g

low
saturates2g
carbs42g
sugars15g

low
fibre8g

high
protein9g
salt0.71g

low

Method

step 1

Put the curry powder into a large saucepan, then toast over a medium heat for 2 mins. Add the olive oil, stirring as the spice sizzles in the pan. Tip in the onions, apple, garlic, coriander stalks and ginger, season, then gently cook for 5 mins, stirring every so often.
step 2

Meanwhile, peel, then grate the sweet potatoes. Tip into the pan with the stock, lentils, milk and seasoning, then simmer, covered, for 20 mins. Blend until smooth using a stick blender. Stir in the lime juice, check the seasoning and serve, topped with roughly-chopped coriander leaves.

Recipe from Good Food magazine, November 2009

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A star rating of 4.7 out of 5.363 ratings

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