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Thai Curry Sweet Potato Lentil Soup

Transport your tastebuds to Asia with this rich, warming soup. Simple to prepare, a perfect vegetarian mid-week dinner.
  • 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