Thai Sweet Potato soup – Justine Henderson

Canola oil cooking spray

1 medium brown onion, finely chopped

3cm piece fresh ginger, peeled, finely grated

1 tablespoon Thai red curry paste

750g orange sweet potato, peeled, diced

3/4 cup red lentils, rinsed

3 cups Campbell’s Real Stock Vegetable Salt Reduced

1 tablespoon lime juice

1 tablespoon fish sauce

2 teaspoons brown sugar

Fresh coriander leaves, to serve


Spray a large, heavy-based saucepan with oil. Heat over medium-low heat. Add onion. Cook, stirring, for 5 minutes or until softened. Add ginger and curry paste. Cook, stirring, for 1 minute or until fragrant.

Add sweet potato, lentils, stock and 2 cups cold water. Bring to the boil. Reduce heat to low. Simmer, partially covered, for 15 to 20 minutes or until potato and lentils are soft. Set aside for 5 minutes to cool.

Process to you desired consistency in the KitchenAid Artisan Diamond Blender, while still hot.

Return mixture to pan over low heat. Add lime juice, fish sauce and sugar. Cook, stirring, for 5 minutes or until heated through. Serve topped with coriander.

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