Prep:
15 minutes
Cook:
30 minutes
Makes:
6-8 portions (3 liters)
Ingredients
- 2 tbsp. cooking oil
- 1 medium white onion, finely chopped
- 1 medium carrot finely chopped
- ¼ celery root, finely chopped
- 2 garlic cloves, smashed and finely chopped
- 3 cm ginger root, peeled and finely grated (approximately 1 tbsp)
- 2 medium sweet potato (approx. 700 g), peeled and diced
- ½ – 1 tsp hot chili flakes, to taste
- 5 fresh makrut lime leaves (or 7 dried)
- 1 cup red lentils, rinsed in cold water
- 1 can coconut milk (400 ml)
- 2 tsp salt, to taste
Garnish:
- 2 limes, cut in wedges
- 1 fresh chili, sliced
- 3 stems coriander, chopped
- 2 green onions, chopped
Method
- Place oil in a medium pot over medium heat. When hot, add onions and sauté for 2 minutes or until translucent.
- Add carrot, celery root, ginger and garlic and cook for 3-5 minutes until softened and slightly browning.
- Follow with sweet potatoes, lentils, chili flakes, makrut lime leaves, salt and 2 liters of water. Bring to boil, reduce heat, cover and simmer for 15 minutes or until the potatoes and lentils are cooked through and start falling apart.
- Remove from heat and retrieve lime leaves. Add coconut milk. Puree with an immersion blender. Adjust seasoning.
- Served hot with fresh chili and green onion slices, coriander leaves and freshly squeezed lime juice.
Tips and Variations
You can also serve the soup with a side of cooked rice as a complete meal.
Most Asian stores have dry makrut lime leaves. Fresh are always better and they freeze really well.
Thai Basil or mint also works well in this soup.
The soup freezes well and can be kept frozen for up to 4 months.
