Spiced Lentil and Roasted Kumara Soup
1 small kumara (orange sweet potato, 250g), cut into 2cm (3/4
1 small brown onion (80g) chopped coarsely
1 clove garlic, crushed
½ cup (125ml) salt-reduced vegetable stock
½ teaspoon each ground cumin and coriander
¼ teaspoon turmeric
¼ cup (50g) dried red lentils, rinsed, drained
2 cups (500ml) water
1/3 cup (95g) low-fat plain yoghurt
2 tablespoons finely chopped fresh coriander
- Preheat oven to 220 degrees Celsius. Place kumara on a
baking-paper-lined oven tray; spray with oil. Bake for 25 minutes
until golden and tender.
- Meanwhile, cook onion, garlic and 2 tablespoons of the stock in
a medium saucepan over high heat, stirring, for three minutes or
until onion is tender. Add spices; cook, stirring, for 30 seconds
or until fragrant. Stir in lentils, remaining stock and the water;
bring to the boil. Reduce heat; simmer, uncovered, for 15 minutes
or until lentils are tender. Add kumara. Cook for 5 minutes. Cool
mixture for 10 minutes.
- Blend or process mixture until smooth. Return mixture to pan;
stir until hot.
- Combine yoghurt and coriander in a small bowl. Serve soup
topped with yoghurt mixture and extra coriander leaves, if you
TIPS: Soup can be made a day ahead; store
covered in the fridge. Freeze the soup without the yoghurt mixture
in an airtight container for up to 3 months. Defrost in the fridge
overnight and reheat in a small saucepan on the stove over medium
heat for about 10 minutes or until hot.