Lentil and Sweet Potato Soup

Ingredients
Soup

1 tbsp extra virgin olive oil
1 red onion, finely chopped
2 carrots, peeled and chopped
2 garlic cloves, crushed
2 tsp finely grated fresh ginger
1 long fresh green chilli, chopped
2 tsp ground cumin
1/2 tsp ground turmeric
500g sweet potato, peeled and chopped
150g dried red lentils, rinsed and drained
500ml vegetable stock
750ml water

To Serve

Fresh coriander leaves
Toasted coconut flakes
Extra sliced green chilli

Method

1. Soup: Heat the oil in a large saucepan over medium heat. Add the onion and carrot, stirring for 5 minutes or until softened.
2. Add the garlic, ginger, chilli, cumin and turmeric. Cook for 1–2 minutes or until fragrant.
3. Add the sweet potato and lentils, then stir until combined. Add the vegetable stock and water.
4. Bring to the boil, then reduce the heat and simmer partially covered for 25 minutes, or until the sweet potato and lentils are soft.
5. Set the soup aside to cool slightly, then blend in batches until thick and smooth.
6. Divide the soup into bowls and top with coriander, toasted coconut flakes and extra chilli. Serve.