Sweet potatoes are the perfect, wholesome winter vegetable, especially in a student household: deliciously sweet, slightly spicy and nice and easy to prepare, so we’d like to thank the lovely Sian for this wonderful, vegan recipe for Sweet Potato and Lentil Soup, adapted from the BBC Good Food website.
2 tsp curry powder
3 tbsp (olive) oil
1 eating apple, peeled, cored and grated
3 garlic cloves
a handful of chopped coriander
1 inch cube fresh/frozen root ginger
800g sweet potatoes
1.2 litres vegetables stock
100g red lentils
300ml soy milk
juice of 1 lime
1. Toast the curry powder in a large saucepan over a medium heat for 2 minutes and then add the oil, giving it a good stir as the spice sizzles.
2. Add the onions, apple, garlic, coriander and ginger and cook over a gentle heat for 5 minutes.
3. Peel and chop the sweet potato into small chunks and add to the pan with the stock, lentils, milk and salt and pepper. Cover with a lid and cook over a low heat for 20 minutes.
4. Blend until smooth, add the lime juice and more seasoning if you like and serve, topped with the leftover coriander leaves.