Curried Sweet Potato And Coconut Soup

1. 1

   Heat a saucepan over a medium heat with the oil or ghee. Once melted, add the onion, ginger and salt and fry for a couple of minutes until the onion begins to soften. Once soft, stir in the curry powder, mustard seeds and black pepper and heat through for a few minutes until fragrant - you may need to add a splash of water every now and then to stop it from burning or sticking to the bottom.

2. 2

   Add the red lentils and diced kumara to the pot, then cover with two and a half cups of water. Bring up the heat, then reduce to a simmer for 10-15 minutes, stirring occasionally to stop the lentils sticking to the pot. It's ready when the lentils and kumara can be easily crushed with a fork.

3. 3

   Pour in the coconut cream and blend until smooth (an immersion blender is ideal, but it can be done carefully in a regular blender in small batches). Salt to taste, and serve.

No additional tips available.