Chilli, Coconut Sweet Potato & Red Lentil Soup

This warming curry-style soup is packed with hearty goodness and velvety sweet coconut.

Heat 1 tablespoon of the oil in a large saucepan, add the onions and allow to soften over a low heat for 5 minutes. Add the ground coriander, cumin seeds and chilli flakes and fry for about 1 minute before adding the sweet potatoes and the red lentils.
Pour over the coconut milk and stock and season with salt and pepper. Bring to the boil and cook for 10 minutes, then reduce the heat and simmer gently for 15 minutes until tender.
Use a hand-held stick blender or food processor to blitz until smooth, adding more stock if needed. Garnish with a scattering of chilli flakes and serve.

4 tbsp sunflower oil

2 red onions, finely chopped

1 tsp ground coriander

1 tsp cumin seeds

1 tsp chilli flakes, plus extra to garnish

1lb 5oz sweet potatoes, peeled and diced

9oz red lentils

14fl oz tin coconut milk

6 cups vegetable stock, plus more if needed

4 tbsp sunflower oil

2 red onions, finely chopped

1 tsp ground coriander

1 tsp cumin seeds

1 tsp chilli flakes, plus extra to garnish

600g sweet potatoes, peeled and diced

250g red lentils

1 x 400ml tin coconut milk

1.5 litres vegetable stock, plus more if needed

Large saucepan

Hand-held stick blender or food processor

If you make this recipe, be sure to tag your photo #DonalSkehan

Sign up for my free weekly newsletter!