Sweet Potato Mulligatawny Soup - cooking recipe

Ingredients

350 g potatoes
1 large sweet potato
2 tablespoons ready made curry paste
1 onion, peeled and chopped
125 g split red lentils
900 ml vegetable stock
200 ml reduced-fat coconut milk
1 -2 tablespoon chopped fresh coriander

Preparation

Peel all the potatoes and 1 cm dice them.
heat curry paste, add onion cover and cook for 5 mins, stirring occasionally.
add the potatoes, lentils and stock to the pan. Bring to boil then simmer for 20 minutes.
Stir in coconut milk and warm through. stir through coriander and serve.
Serves well with chapattis and plenty of black pepper.