Rich, creamy, spicy with an aroma that will make your stomach grumble, this is not only an incredibly easy to make soup, but it can also be doubled and frozen! It's a winner on all counts.
Course Soup
Cuisine Thai
Prep Time 10 minutesminutes
Cook Time 40 minutesminutes
Servings 8cups
Author loveonaplate
Ingredients
2tablespoonsolive or coconut oil
1large onionfinely chopped
4clovesgarlicminced
2tablespoonsred curry pasteor to taste
6cupschicken or vegetable broth
2large sweet potatoespeeled and cubed (1/2-inch cubes)
1can15-ounce petite diced tomatoes, undrained
1 1/2cupsred lentilspicked over
2can coconut milk
salt and freshly ground black pepperto taste
1/4cupchopped cilantro plus more for garnish if desired
Instructions
Heat oil over medium-high heat in a large Add the onion, reduce heat to medium and cook 5 to 7 minutes or until onion begins to soften.
Add the garlic and red curry paste, give it a quick stir, then add the sweet potatoes. Stir in broth, tomatoes, 1 can of coconut milk and lentils.
Season with salt and pepper. Bring to a medium simmer, cover slightly and cook until sweet potatoes are tender and lentils are soft and almost dissolved, about 20 minutes.
Stir in last can of coconut milk and cilantro. Heat through and serve.