Sweet Potato Soup
Hearty soup for cold days.
Cook Time: 1 hour

Difficulty: Medium
Serves: 5 to 6 people

INGREDIENTS


750g sweet potatoes, peeled and cut into chunks
2 onions, cut into chunks
½ tbsp. Arqa cumin
1 tsp Arqa coriander powder
3 cloves garlic
1 fresh red or green chilli
1 cup of fresh chopped coriander + stalks
125g red lentils from Traditions by Foodhall, washed
400ml light coconut milk
1L vegetable stock
Olive oil
¼ cup lime juice
Salt & pepper

All ingredients are available at Foodhall stores

METHOD


  1. Preheat the oven to 180 degrees C
  2. In a large bowl, toss together the sweet potatoes and onions with cumin, coriander powder, salt, pepper and olive oil.
  3. Place them in a roasting tray and pop in the oven for 40 to 45 minutes, or until cooked and golden.
  4. Peel and finely slice the garlic, then finely slice the chilli and prep the coriander stalks.
  5. Place a large saucepan over a medium heat and pour in olive oil to sauté the garlic, chilli and coriander stalks for a minute.
  6. Add the red lentils to the pan, then pour in the hot stock and coconut milk.
  7. Turn up the heat, gently bring it to the boil, then let it come to a simmer. Cook the lentils for 20 minutes until they are completely broken down.
  8. Take the vegetables out of the oven and carefully transfer it into the pan. Add half a cup of coriander leaves, and then blitz the soup with a stick blender. You should be looking for a creamy consistency which has a little texture to it.
  9. Add in some lime juice to taste and adjust the seasoning if needed.
  10. Serve the hot soup topped with the remaining coriander leaves and toasted coconut shavings as a garnish.