Thai Sweet Potato Soup
Ingredients
1 tablespoon canola or peanut oil
1 cup chopped onions
3 garlic cloves
2 teaspoons red curry paste
2 pounds sweet potato peeled and roughly chopped (about three medium size)
1 cup red lentils
5 cups chicken stock (or a box of 900 ml)
1 cup of coconut milk (or content of one can)
3 tablespoons fish sauce
2 teaspoons brown sugar
2 tablespoons lemon juice
Heat the oil in a large saucepan over medium heat. Add the onions and cook 5 minutes. Add garlic and curry paste and cook one minute, stirring constantly. Add the sweet potato, red lentils, stock, coconut milk, fish sauce and brown sugar and bring to a boil. Reduce to medium and simmer, covered, for 20 minutes. Take off the stove and use mixer (hand mixer). Add lemon juice.
Freezes very well.