Red curry, sweet potato and lentil soup
1 medium, chopped
red curry paste
orange sweet potato (kumara)
400 g, chopped
100 g, (1/2 cup) red variety, rinsed, drained
vegetable stock cube
3 individual, to make 1.25L (5 cups) liquid stock
canned diced tomatoes
400 g, (1x400g can)
baby spinach leaves
4 slice(s), (4x40g slices)
- Heat oil in a large saucepan over medium-high heat. Cook onion, stirring, for 5 minutes or until softened. Add curry paste and cook for 1 minute or until fragrant.
- Add sweet potato, lentils, stock liquid and tomatoes and bring to the boil. Reduce heat and simmer, covered, for 20 minutes or until tender. Set aside to cool slightly.
- Using a stick blender or food processor, process soup until smooth. Season with salt and pepper. Return soup to medium heat. Cook, stirring, for 2–3 minutes or until heated through. Stir in spinach until just wilted. Serve with bread.