As soon as Nate said "best soup you've ever made", I jumped on my laptop to share the recipe. Seriously, I'm pretty impressed with this Donna Hay recipe. From the original photo in the magazine, I thought - oh, recipe said no cream but I think we'll need to get some. That is certainly not the case. This delicious and healthy soup recipe is the perfect cool night dish. Open a bottle of wine (our choice was a 2009 Mollydooker Blue Eyed Boy) and enjoy.Red Coconut Curry Lentil and Sweet Potato Soup
Ingredients
1 tablespoon vegetable oil
3 shallots, finely chopped
2 cloves, crushed
3cm piece of fresh ginger, peeled and finely grated
1/4 cup Thai Red Curry Paste
3 medium sized sweet potatoes, peeled and diced
4 cups chicken stock
1 x 400 ml (about 13 ounces) can coconut milk
2 tablespoons fish sauce
2 tablespoons lime juice
2 x 400 ml cans of lentils, cooked and drained
1/2 cup coriander (cilantro) leave, finely chopped
