Thai Red Curry Sweet Potato and Lentil Soup Recipe

Ingredients:

• 1 T olive oil
• 1 shallot, finely diced
• 112 g bottle of red curry paste
• 4 cups vegetable broth (4 cups water & 4 t bouillon)
• 400 ml can coconut milk
• 1 large sweet potato, peeled and cubed
• 1 cup diced tomatoes (canned, drained)
• 1.5 cup dry red lentils, rinsed
• salt & pepper
• 1 t garlic powder
• 0.5 t dried coriander

Instructions:

1. Prep vegetables and open cans. Rinse lentils.
2. Whisk together red curry paste, vegetable broth, and coconut milk in a large bowl. Set aside.
3. Saute shallot in olive oil in a large soup pot.
4. Add curry mixture, lentils, sweet potatoes, tomatoes, salt & pepper, garlic powder and coriander to the shallots in the soup pot. Bring to a boil on high heat, then lower heat to low, and simmer for 20 minutes with the lid off until sweet potato is fork tender, lentils are cooked, and soup has thickened.