I’ve been serving this soup as one of the lunch options for a number of our recent courses and its been receiving some fabulous praise so I thought I’d share it with them.

One of the ingredients you might not have come across is coconut powder yet. I found it recently in the World Food aisle and it’s amazing! Three tablespoons of this stuff mixed with 175ml of water makes the equivalent of half a can of coconut milk. So 1 packet lasts for ages even with the amount of Thai curries we eat! This is the one I use – Maggi coconut powder

Sweet potato, red lentil and coconut soup

Super simple soup

1  onion, diced

1 large sweet potato

300ml vegetable stock

100g red lentils

1 tsp cumin

1 tsp coriander

1 tsp turmeric

2 tbsp coconut powder

to taste salt & pepper

Normally my soups start off with gently frying off the onion, but not this one. For a lower fat version (and quicker too!) everything gets put in a large saucepan and simmered until the sweet potatoes and red lentils are soft. Then whizz with a handheld blender or in a food processor until smooth. Depending on the size of potatoes, you might need to add a little more hot water or milk to loosen the soup.

This freezes well so make a big batch and have it ready for those cold evenings!