A velvety-smooth soup accented with Thai seasonings.
The sweet potato not only adds texture and a vivid color
to the soup, but also a healthy dose of beta carotene
and dietary fiber.
the oil in a large saucepan over a medium heat. ADD the
onion and cook for 5 minutes, stirring occasionally. ADD
the garlic and red curry paste and cook for 1 minute,
stirring constantly. ADD the sweet potato, red lentils,
stock, coconut milk, fish sauce and brown sugar and bring
to the boil. REDUCE the heat to medium and simmer, covered,
for 20 minutes. REMOVE from the heat and allow to cool
a little. PUREE the soup in two batches in a blender or
food processor until smooth. RETURN to the saucepan and
stir in the lemon juice. SERVE in bowls garnished with
Replace the sweet potato with butternut squash (pumpkin);
substitute the lemon juice with lime juice; and use
yellow split peas rather than red lentils (in which
case you'll need to cook for around 35 minutes).