Spicy Thai Yam and Lentil Soup - alive magazine
Inspired by the exotic, warm flavours of Thai cuisine, this antioxidant-rich soup features curry paste, which is a much more complex spice mix than curry powder.
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Ingredients
- 1 Tbsp (15 mL) extra-virgin olive oil
- 1 onion, peeled and diced
- 2 Tbsp (30 mL) Thai curry paste
- 2 medium-sized red-skinned potatoes, peeled and cut into 1/2 in (1.25 cm) cubes
- 1 large orange-fleshed sweet potato, peeled and cut into 1/2 in (1.25 cm) cubes
- 2/3 cup (160 mL) red lentils
- 4 cups (1 L) low-sodium chicken or veggie stock
- 1 cup (250 mL) light coconut milk
- Freshly ground black pepper, to taste
- 2 Tbsp (30 mL) chopped cilantro or pea shoots, for garnish (optional)
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