2 tsp medium curry powder
3 tbsp extra virgin olive oil
2 onions grated
1 eating apple (peeled, cored and grated)
3 garlic cloves, crushed
20g pack corrainder, stalks chopped
thumb size peice of fresh ginger grated
800g sweet potato
1 litre of vegetable stock
100g red lentils
300ml coconut milk
juice 1 lime
- Place the curry powder into large saucepan, then toast over medium heat for 2 minutes, add in the oil, stirring as the spices sizzle in the pan. tip in the onions, apple, garlic, ginger and coriander stalks. stir every so often and cook for around 5 minutes.
- meanwhile, peel, then grate the sweet potatoes. tip into the pan with the stock, lentils, milk and seasoning, then cover and let simmer for around 20 minutes.
- once cooked stir in the lime juice and blend until smooth using a stick blender.
- soup can be stored in the fridge for up to 3 days or place in freezer and until you want to defrost and enjoy.