Sweet Potato Mulligatawny Soup |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A spicy curried soup which is warming and nourishing. Low fat and cheap to make this can be made in about 30 mins. The coriander measurement is to taste, personally I hate the stuff and can only cope with 1 tbsp before it becomes unpleasant but if you want to add more - feel free. Ingredients:
350 g potatoes |
1 large sweet potato |
2 tablespoons ready made curry paste |
1 onion, peeled and chopped |
125 g split red lentils |
900 ml vegetable stock |
200 ml reduced-fat coconut milk |
1 -2 tablespoon chopped fresh coriander |
Directions:
1. Peel all the potatoes and 1 cm dice them.
2. heat curry paste, add onion cover and cook for 5 mins, stirring occasionally.
3. add the potatoes, lentils and stock to the pan. Bring to boil then simmer for 20 minutes.
4. Stir in coconut milk and warm through. stir through coriander and serve.
5. Serves well with chapattis and plenty of black pepper.
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