Thai Curry Sweet Potato Lentil Soup

Red Thai Curry Lentil & Sweet Potato Soup

  • Vegetarian
This veggie curry soup recipe is super-satisfying, bulked out with lentils and sweet potatoes to help keep you fuller for longer.
	    
  • 30 MINS

    Cooking Time

  • Easy

    Difficulty

  • 15 MINS

    Prep Time

  • 5 People

    Serves

  • 1 Knorr Vegetable Stock Pot
  • 150 g tinned brown lentils, cooked
  • 300 g sweet potato, peeled, chopped into small chunks
  • 200 g carrots peeled, diced
  • 2 onions, diced
  • 3 cloves garlic, sliced
  • 2 cm root ginger, finely diced
  • 400 ml reduced-fat coconut milk
  • 2 tbsp Thai red curry paste
  • 2 tbsp olive oil

Garnish

  • fresh coriander

  1. Heat the oil in a large pan over medium heat. Add the onion and fry, stirring occasionally, until translucent. Then add the garlic, curry paste and ginger and cook for a minute.

  2. Add the sweet potato, carrots, Knorr Vegetable Stock Pot, lentils and 500ml of water. Bring it to a boil, cover with a lid and reduce the heat. Allow to simmer for 20 minutes until the lentils and sweet potato are cooked through.

  3. Place a quarter of the cooked vegetables to the side and keep warm.

  4. Using a blender, puree the remaining vegetables to create a smooth, creamy soup. Once blended, stir in the coconut milk.

  5. Divide the reserved vegetables into soup bowls and pour in the blended soup. Garnish with coriander.

  1. Amount per Serving
Nutritional values Amount per Serving
Energy (kcal) 250.98 kcal
Protein (g) 4.92 g
Sugar (g) 7.91 g
Fat (g) 14.87 g
Fibre (g) 4.88 g
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