Roasted sweet po­tato soup

Friday - - Leisure -

Cam­era Press

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.



4. 5. 6.

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)

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