Name: Creamy Sweet Potato & Lentil Soup
Prep time: 18 min
Cook time: 42 min
Total time: 60 min
Yield: 6 servings
Ingredients: 750 g sweet potatoes; 2 null red onions; 0.5 tbsp cumin seeds; 1 tsp ground coriander; 3 tbsp olive oil (2 tbsp for roasting, 1 tbsp for sautéing); 4 cloves garlic; 1 null fresh red chilli; 125 g red lentils; 1 litre vegan vegetable stock; 1 tin light coconut milk; 1 null lemon; null to_taste sea salt; null to_taste black pepper; 0.5 bunch fresh coriander leaves (most for blitzing, remaining for topping); 0.5 bunch fresh coriander stalks (finely sliced); null to_garnish toasted coconut shavings

Instructions

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1

Preheat the oven to 180ºC/350ºF/gas 4. Peel and cut the sweet potatoes (750 g) into 2cm chunks, then peel and cut the onions (2 red) into 2cm-thick wedges. Place in a roasting tray in an even layer and sprinkle over the cumin seeds (0.5 tbsp), ground coriander (1 tsp) and a pinch of [sea salt] and [black pepper]. Drizzle with olive oil (2 tbsp), then toss to coat. Pop in the oven for minutes (45), or until cooked and golden.
2

Peel and finely slice the garlic (4 cloves), then finely slice the red chilli (1 fresh). Pick the fresh coriander leaves (0.5 bunch) and set aside, then finely slice the fresh coriander stalks (0.5 bunch). Place a large saucepan over a medium-low heat and pour in olive oil (1 tbsp). Sauté the garlic (4 cloves), red chilli (1 fresh) and fresh coriander stalks (0.5 bunch) for minute (1), until lightly golden.
3

Add the red lentils (125 g) to the pan. Stir to coat, then pour in the vegan vegetable stock (1 litre) and tin light coconut milk (400 g). Turn up the heat, gently bring it to the boil, then let it come to a simmer. Cook the red lentils (125 g) for minutes (20), or until they are completely broken down.
4

When the veggies are ready, remove from the oven and carefully spoon into the pan. Add most of the fresh coriander leaves (0.5 bunch), then blitz the soup with a stick blender until it’s creamy but still has a little texture.
5

Squeeze in the juice of lemon (1) to taste and adjust the seasoning if need be. Serve the hot soup topped with the remaining fresh coriander leaves (0.5 bunch) and [toasted coconut shavings], if you like.