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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.
HEAT
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 cilantro.
Variations:
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).
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