Sweet Potato and Red Lentil
Thai Curry Soup
3 cups (2 medium) sweet potatoes, peeled and roughly chunked
1 cup uncooked red lentils
1 cup peeled butternut squash, cut into chunks (or frozen)
1 cuo carrots, cut into slices
4 cups low sodium chicken broth
1 can (15oz) coconut milk
2-3 tbsp red curry paste (or more to taste) *I like Thai Kitchen pastes
3-4 Kaffir Lime leaves - (optional but delicious)
juice of 2-3 juicy limes
sea salt to taste
In a good sized pot add sweet potatoes, squash, carrots, lentils, lime leaves and stock. Bring to a simmer and cook until soft. Remove lime leaves.
Add coconut milk and blend until smooth with an immersion blender.
Add curry paste and salt to taste. Thin with a little more stock if you prefer a thinner soup.