Soup's up

With winter making an encore performance, a hearty soup seemed like a good idea. Sweet potato and red lentil is a bit of a staple at our place. You can season it as much or as little as you like, and it's always filling. If you don't have any laksa seasoning, substitute with fresh, minced or dried chilli, cayenne pepper or galangal.

Sweet potato and lentil soup

1 tbspn olive oil
1 leek, thinly sliced
1 large sweet potato, peeled and diced
1 tspn cumin
1 tspn turmeric
1 tspn cracked black pepper
3 tspn laksa seasoning
1 cup red lentils
1 cup coconut milk
2 tbspn coriander, finely chopped


Heat the oil in a heavy based saucepan. Add the leek, and saute until tender. Add the sweet potato and spices. Stir to coat. Add the stock and lentils. Cover and simmer until the sweet potato is soft - around 15 to 20 minutes. Remove from heat and allow to cool slightly. Using a stick blender, blend until smooth. Stir through coconut milk. Serve with chopped coriander.


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