Ingredients

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

Directions

1. 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.
2. 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.
3. once cooked stir in the lime juice and blend until smooth using a stick blender.
4. soup can be stored in the fridge for up to 3 days or place in freezer and until you want to defrost and enjoy.