- 2 large sweet potatoes
- 2 dl/0.8 cups uncooked red lentils
- 1 l water
- 1 can light coconut milk
- 2 vegetable stock cubes
- 1 onion, finely chopped
- 3 garlic cloves, finely chopped
- ½ fresh chili, finely chopped
- 1 tbsp fresh ginger, grated
- 2 tbsp curry powder
- 1 tsp chili powder
- Pinch cinnamon
- 1 tsp cumin
- 1 tbsp mango chutney
- 1 tsp salt, or to taste
- Toasted coconut flakes
- Fresh coriander
Preheat your oven to 200°C/400F.
Wash and cut your sweet potato into dice size pieces before placing them on a baking tray. Drizzle with olive oil, sprinkle with salt and cook in the oven until soft and golden. This will take about 35-45 minutes, depending on your oven.
Finely chop your onion, garlic and chili. Place in a large pan and cook with olive oil until just soft. Stir in grated ginger, curry powder, chili powder, cinnamon and cumin.
Add water, vegetable stock cubes and lentils to the onion mixture and bring to a boil before turning the heat down. Let the mixture simmer for about 15 minutes, until the lentils go soft.
Add the oven roasted sweet potato and coconut milk. Blend the soup with a stick blender or in a food processor until almost smooth. I use this Ninja Blender Duo.
Heat the soup through, add mango chutney and season with salt to taste.
In a dry pan, toast coconut flakes until just golden.
Serve the soup with fresh coriander and coconut flakes.