Curried Sweet Potato and Coconut Soup

Ingredients

• 1
  
  onion, diced
  
• 1"
  
  fresh ginger, grated
  
• 1
  
  tablespoon coconut oil or ghee
  
• 2
  
  teaspoons curry powder
  
• 1
  
  teaspoon yellow mustard seeds (optional)
  
• 3/4
  
  cup split red lentils
  
• 140
  
  grams (1 medium) orange sweet potato, 2cm dice
  
• 200
  
  milliliters coconut cream
  
• 
  
  salt and pepper
  

Directions

1. Heat a saucepan over a medium heat with the oil or ghee. Once melted, add the onion, ginger and salt and fry for a couple of minutes until the onion begins to soften. Once soft, stir in the curry powder, mustard seeds and black pepper and heat through for a few minutes until fragrant – you may need to add a splash of water every now and then to stop it from burning or sticking to the bottom.
2. Add the red lentils and diced kumara to the pot, then cover with two and a half cups of water. Bring up the heat, then reduce to a simmer for 10-15 minutes, stirring occasionally to stop the lentils sticking to the pot. It’s ready when the lentils and kumara can be easily crushed with a fork.

3. Pour in the coconut cream and blend until smooth (an immersion blender is ideal, but it can be done carefully in a regular blender in small batches). Salt to taste, and serve.