Red Coconut Curry Lentil And Sweet Potato Soup | Donna Hay

Ingredients

• 1 tablespoon vegetable oil
• 3 eschalots, finely chopped
• 2 cloves garlic, crushed
• 3cm piece ginger, peeled and finely grated
• ¼ cup (75g) store-bought Thai red curry paste
• 750g sweet potato, peeled and chopped
• 1 litre chicken stock
• 1 x 400ml can coconut milk
• 2 tablespoons fish sauce
• 2 tablespoons lime juice
• 2 x 400g cans lentils, drained and rinsed
• ½ cup coriander leaves, finely chopped
• crusty bread and butter, to serve