Roasted sweet potato soup

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Prep time: 5 mins Method 1. Preheat oven to 180°C. Place sweet potato and all tomatoes into a roasting dish and sprinkle with sugar. Mix together curry paste and oil and drizzle mixture over vegetables. Toss to coat and roast for 30 minutes. Remove from oven and discard vines. Allow to cool then purée in a blender until smooth. Add tomato mixture to a pan, followed by coconut milk, stock, lentils and lime leaves, bring to a boil and simmer gently for 30 minutes or until lentils are well cooked. Add lime juice and season to taste. Divide soup between four bowls, garnish with coriander and cream.

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Cooking time: 1 hour 15 mins Ingredients 2 small sweet potatoes, peeled and cubed 400g tomatoes 200g vine tomatoes 1 tbsp sugar 2 tbsp Thai red curry paste 2 tbsp vegetable oil 800g canned coconut milk 2 cups vegetable stock 1 cup red lentils 3 lime leaves 1 lime, juice of

fresh coriander and cream, to serve

(serves 4)