Updated: This has just been awarded the weekly winner of the Golden Gnome award for “Best Appetizer” on Make Me Hungry’s flickr group. View here.

I have to say that my last few soups have probably been some of the best I’ve tried. The carrot and chickpea was a treat but this one also is superb! It takes on the flavour of a curry and consistency of a dahl but stands out on it’s own as a lovely start to any meal or as a lunch!

Serves:

• Six cups plus

Ingredients:

• 2 chillies finely chopped
• 1 large brown onion finely chopped
• 1 tsp white pepper
• salt
• 3 tsp garlic
• 1 tab of chicken style vegetarian stock
• pinch mustard seeds
• 120 grams lentils drained from can
• 900 grams sweet potato, peeled and diced
• 6 cups water
• 1 tsp cumin powder
• 1/2 tsp garam masala
• fresh coriander torn

Instructions:

1. Place a little water in the bottom of the pot and saute the onion.
2. Season the dish and add the spices, stock and water.
3. Place the sweet potato in and simmer until soft.
4. Mix through the lentils and simmer for another 10 minutes
5. Grab your blender and blend the sweet potato down.
6. Simmer for another 20 minutes, stirring occasionally and adding more water if required to thin the soup down a little (I like mine thick).
7. Before serving, mix in the torn coriander so it doesn’t wilt.