Spicy Sweet Potato and Lentil Soup

Ingredients

2 tbsp. olive oil
2 onions, peeled and chopped
3 garlic cloves, peeled and finely chopped
1 dice size piece of ginger peeled and finely chopped
Salt and pepper
3 tsp. medium curry powder
½–1 tsp. chilli flakes
750g sweet potatoes, peeled and cubed
2 carrots halved and finely chopped
1 x 380g carton lentils (230g drained weight)
1 litre vegetable stock
300–400ml almond milk (depending on desired consistency, start with less and add as required)
Salt and pepper

To serve

Heat the olive oil in a large saucepan or stew pan and add the onions, garlic, ginger, salt and pepper, stir and cook for a couple of minutes, stirring occasionally.
Add the curry powder and chilli flakes and cook for a further few minutes stirring occasionally until the onions begin to soften.
Add the sweet potatoes, carrots, lentils, vegetable stock, almond milk and seasoning, stir through before covering and simmering for 30–35 minutes or until the sweet potatoes and carrots are cooked.
Blend until smooth using a hand blender. Add more water or almond milk to change the consistency or seasoning if desired.
Top with fresh coriander and serve.