Curried Sweet Potato and Lentil Soup

Name: Curried Sweet Potato and Lentil Soup with Garlic Naan
Total time: 40 min
Yield: 2, 3 or 4 people
Ingredients: 400 Grams of Sweet potatoes; 1 Piece of Red onion; 30 Grams of Ginger; 1 Tbsp of Vegetable oil; 20 Grams of Red curry paste; 2 Grams of Garam masala; 2 Grams of Turmeric powder; 80 Grams of Red lentils; 800 ML of Water; 1 Piece of Vegetable stock cube; 15 Grams of Honey; 15 Grams of Fresh coriander; 60 Grams of Sour cream; 2 Piece of Tandoori naan; 2 Piece of Garlic cloves; 50 Grams of Butter

with Garlic Naan

Hot soup with baked bread on the side - is there anything better?

51 Reviews

Cals 858 · Prot 22 · Carbs 122 · Fat 32

Vegetarian

Family Friendly

40 min

Curried Sweet Potato and Lentil Soup with Garlic Naan

Hot soup with baked bread on the side - is there anything better?

51 Reviews

Cals 858 · Prot 22 · Carbs 122 · Fat 32

Vegetarian

Family Friendly

Ingredients

Soup

Sweet potatoes

400 Grams

Red onion

1 Piece

Ginger

30 Grams

Vegetable oil

1 Tbsp

Red curry paste 7*

20 Grams

Garam masala

2 Grams

Turmeric powder

2 Grams

Red lentils

80 Grams

Water

800 ML

Vegetable stock cube 15*

1 Piece

Honey

15 Grams

Fresh coriander

15 Grams

Sour cream 4*

60 Grams

Naan bread

Tandoori naan 4*10*

2 Piece

Garlic cloves

2 Piece

Butter 4*

50 Grams

Allergens

*7 Crustaceans, *15 Celery, *4 Milk, *10 Wheat

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	3584 / 858
Fats (g)	32.2
of which saturated (g)	18.2
Carbohydrates (g)	122
of which sugars (g)	21.7
Fibers (g)	14
Proteins (g)	22.4
Salt (g)	2.7

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Start soup

Preheat the oven to 220°C/200°C fan. Peel and chop the sweet potatoes and onion. Peel and grate the ginger. Heat a large soup pot over a medium-high heat with a drizzle of vegetable oil. Add the sweet potatoes and onion and cook for 5 min. Add the ginger, red curry paste, garam masala and turmeric. Cook for 2 min further.

2 Add and simmer

Add the red lentils, measured water, vegetable stock cube and honey. Bring to a boil, cover with a lid and reduce the heat to low. Simmer for 25 min.

3 Bake naan

Transfer the breads to a lined baking tray. Sprinkle each naan with water on both sides. Wrap with baking paper/tin foil and bake in the oven for 5 min or until soft and warm.

4 Puree soup

Once the sweet potatoes and lentils are tender. Puree the soup with a hand-held blender until smooth. Check the seasoning. Keep covered until serving.

5 Add garlic butter

Once the naan breads are baked, peel and mince the garlic directly into a microwaveable bowl. Add the butter to the bowl and microwave both for 30 seconds or until sizzling. (Alternatively, heat both in a pan over a medium heat). Brush the baked naan breads with the garlic butter.