Curried sweet potato soup

1tbs tikka masala paste

600g sweet potato (kumara), peeled, coarsely chopped

3 cups (750mls) chicken stock

1/2 cup (100g) dried red lentils

1/3 cup (80mls) light coconut milk

Method:

1. Cook curry paste in a large saucepan over medium heat for 1minute until fragrant.

2. Add sweet potato, stock and lentils. Bring to the boil, reduce heat, cover and simmer for 20 - 25minutes or until potato and lentils are tender. Cool slightly.

3. Using a stick blender or food processor, puree the soup until smooth. Return soup to pan and add coconut milk. Stir over low heat until heated through. Season to taste with salt and freshly group pepper. Ladle soup into warmed bowls and serve immediately.

Serving Suggestion: Serve with naan bread. Add an extra 2pts per 46g piece of naan.

Points: 3.5 per serve.

Servings: 4

Prep: 10minutes

Cooking: 35minutes