I’ve spent this weekend alone with cats, as Tomek was away. I had great plans of catching up with blogs, writing several posts, as I wanted to schedule few posts for time when we will be on our holidays, but anytime I sat down and was supposed to do something I acted like I was supposed to learn to exams. So I made soup, veggie burgers, tahini sauce, salad, cake and bread. Of course every time I cooked something I needed to clean the dishes… Then I focused on narrowing down my reading list, then I added a few more books, among them were stories of Sherlock Holmes. Have you seen “Sherlock” TV series from BBC with Benedict Cumberbatch? If you didn’t you definitely should. It’s amazing, the only drawback is that every season only has 3 episodes. And I was waiting for the new serie a year and half, and it’s already over!
Ok, where were we… Blogging… You see my attention span got definitely shortened. A huge amount of information is just flying in my head, popping out now and then. But I cooked. I cleaned.
So let’s talk about the recipe for today. Like everybody else I try to balance sweet and indulgent December with healthy and simple January. I also try to clean my pantry (have a look at my post in the new serie Loose ends) and I had creamed coconut and red curry paste for far too long, so this soup I saw on Bea’s blog was perfect.
The soup will warm you up, so it’s perfect for winter. The cooked lentils are brilliant addition, as cream soups for me are always lacking this bit of crunch.
Red coconut curry lentil and sweet potato soup
- 2-3 Tbsp vegetable oil
- 3 shallots, chopped
- 2 garlic cloves, minced
- 3 cm piece fresh ginger, peeled and grated
- 2 Tbsp red curry paste (it depends how hot you want your soup and how hot is your paste, mine is very hot)
- 750g sweet potatoes or pumpkin, peeled and cubed
- 1 litre chicken or vegetable stock
- 250ml coconut milk
- 3 Tbsp fish sauce
- 2 Tbsp lime juice
- around 200g cooked green or black lentils
- parsley or coriander, chopped
- red pepper, crushed to garnish (optional)
Heat the oil in a saucepan over medium heat.
Add the shallots and garlic, and cook for 2-3 minutes or until shallots has softened.
Add the ginger and fry for another minute.
Add the red curry paste and fry for a minute.
Add sweet potatoes / pumpkin, stock, coconut milk, fish sauce and cook for 15-25 minutes or until potatoes are tender.
Add lime juice.
Remove from the heat and using a hand-held blender, blend until smooth.
Check the seasoning and adjust if needed. Also if the soup is too thick, you can add more stock or water.
Serve topped with lentils, red pepper and parsley.