Curried Sweet Potato and Lentil Soup

with Garlic Naan
Hot soup with freshly baked bread on the side - is there anything better?
Cals 1108 · Prot 27 · Carbs 131 · Fat 56
Vegetarian
Family-Friendly
Try Hello Chef Now
60 min
Curried Sweet Potato and Lentil Soup with Garlic Naan
Hot soup with freshly baked bread on the side - is there anything better?
Cals 1108 · Prot 27 · Carbs 131 · Fat 56
Vegetarian
Family-Friendly
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Soup
Sweet potatoes
400 Grams
Red onion
1 Piece
Ginger
30 Grams
Vegetable oil
1 Tbsp
Red curry paste
20 Grams
Garam masala
2 Grams
Turmeric powder
2 Grams
Red lentils
80 Grams
Vegetable stock cube
1 Piece
Honey
15 Grams
Cooking cream
200 ML
Naan bread
Tandoori naan
2 Piece
Vegetable oil
1 Tbsp
Garlic cloves
2 Piece
Salted butter
50 Grams
Fresh coriander
15 Grams

Tips for fussy eaters

Make two batches of the soup and keep the spices in one of them mild.

Pro tip

Use two trays when baking the naan bread.

Before you start

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

Instructions

Start soup

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 gingerred curry pastegaram masala and turmeric. Cook for 2 min further.
Add and simmer

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.
Bake naan

3 Bake naan

Mince the garlic directly into a bowl. Add the butter and mix. Transfer the breads to a lined baking tray. Bake in the oven for 10 min.
Puree soup

4 Puree soup

Once the sweet potatoes and lentils are tender, add the cooking cream to the pot. Puree the soup with a hand-held blender until smooth. Check the seasoning. Keep covered until serving.
Add garlic butter

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.
Serve

6 Serve

Divide the soup among bowls. Serve the garlic naan alongside. Tear over the fresh coriander leaves.

Tips for fussy eaters

Make two batches of the soup and keep the spices in one of them mild.

Pro tip

Use two trays when baking the naan bread.

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, tree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.
Leave now
You're just clicks away from creating your order. Do you want to leave and go to the home page?
Subscribe to our newsletter
Follow us
Made with for UAE
© Copyright 2021 Hello Chef All rights reserved ·
Terms of Service & Privacy Policy
Subscribe to our newsletter
See Our Google Reviews
Follow us
Made with for UAE
© Copyright 2021 Hello Chef All rights reserved · Terms of Service & Privacy Policy