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Coconut Soups Vegetarian

Red Lentil, Sweet Potato & Coconut Soup

  • 30 mins
  • Red Lentil, Sweet Potato & Coconut Soup

    Top tip - For a variation why not use chickpeas instead of lentils. Change the Thai paste for Indian curry paste.

    Ingredients

    Top tip - For a variation why not use chickpeas instead of lentils. Change the Thai paste for Indian curry paste.

    Serves 6

    • 1 tbsp vegetable or mild olive oil
    • 1 large red onion, finely chopped
    • 1 red pepper, deseeded & finely chopped
    • 2 cloves garlic, peeled & finely chopped
    • 90g Thai red curry paste
    • 400g sweet potatoes, peeled & cut into 1 cm cubes
    • 115g dried red split lentils
    • 1 vegetable stock cube, dissolved in 500ml boiling water
    • 500ml Alpro Coconut drink
    • 3 tablespoon fresh coriander
    • Season to taste
    • 4 x 1 tbsp Alpro Plain No Sugars alternative to yogurt, for swirling on top of the soup before serving

    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

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