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Thai Curry Sweet Potato Lentil Soup

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 2 onions, diced
  • 3 cloves of garlic, sliced
  • 2 cm diced root ginger
  • 2 tbsp Thai red curry paste
  • 300 g sweet potatoes, peeled and cut into 1 cm cubes
  • 200 g carrots, peeled and cut into 1 cm pieces
  • 150 g ready-to-eat Puy lentils
  • 2 tbsp liquid vegetable stock concentrate
  • 400 ml light coconut milk

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

184kcal

Energy (kJ)

767kJ

Protein (g)

5.3g

Carbohydrate incl. fibre (g)

25.1g

Carbohydrate excl. fibre (g)

19.4g

Sugar (g)

7.1g

Fibre (g)

5.7g

Fat (g)

7.3g

Saturated fat (g)

5.0g

Unsaturated fat (g)

0.2g

Monounsaturated fat (g)

0.0g

Polyunsaturated fat (g)

0.1g

Trans fat (g)

0.0g

Cholesterol (mg)

0mg

Sodium (mg)

261mg

Salt (g)

0.65g

Vitamin A (IU)

13069IU

Vitamin C (mg)

8.2mg

Calcium (mg)

47mg

Iron (mg)

1.58mg

Potassium (mg)

485mg

Total

918kcal

3833kJ

26.6g

125.6g

97.2g

35.4g

28.4g

36.5g

25.1g

0.8g

0.2g

0.6g

0.0g

0mg

1304mg

3.27g

65343IU

41.0mg

234mg

7.88mg

2424mg


  • 1 Heat a tablespoon vegetable oil in a large casserole over medium heat.
  • 2 Add the onion and fry, stirring occasionally, until translucent and cooked through.
  • 3 Add the garlic, curry paste and ginger, and cook for a minute.
  • 4 Add the sweet potato, carrots, 500 ml water, Knorr Vegetable stock and lentils
  • 5 Bring it to a boil, cover with a lid and reduce the heat.
  • 6 Let it simmer for 20 minutes, until lentils and sweet potato are cooked through.
  • 7 Put some of the cooked vegetables on the side and keep it warm.
  • 8 Using a blender, puree the soup until smooth and creamy.
  • 9 Stir in the coconut milk.
  • 10 Divide the reserved vegetables into the soup bowls and pour in the blended soup and garnish with some fresh coriander.