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Ingredients
Top tip - For a variation why not use chickpeas instead of lentils. Change the Thai paste for Indian curry paste.
Preparation
Step 1
Heat the oil in a large saucepan, add the onion and peppers and cook over a low heat for 10 minutes until softened but not coloured.
Step 2
Add the garlic and red Thai paste and cook over a medium heat for 2-3 minutes, stirring well to combine the ingredients.
Step 3
Add the sweet potato, lentils and stock, cover with a lid and bring to the boil.
Step 4
Reduce the heat, add the Alpro coconut drink and simmer with the lid on for 20-25 minutes. Add the fresh coriander.
Step 5
Carefully liquidise or blitz until the soup is smooth.
Step 6
Re heat and season to taste before serving.
Step 7
Delicious served with a swirl of Alpro Plain alternative to yogurt & crusty bread
Top tip - For a variation why not use chickpeas instead of lentils. Change the Thai paste for Indian curry paste.
Step 1
Heat the oil in a large saucepan, add the onion and peppers and cook over a low heat for 10 minutes until softened but not coloured.
Step 2
Add the garlic and red Thai paste and cook over a medium heat for 2-3 minutes, stirring well to combine the ingredients.