Thai-style Spicy Soup with Yam and Lentil


1 Tbsp extra-virgin olive oil
1 onion, peeled and diced
2 Tbsp Thai curry paste
2 medium-sized yam, peeled and cut into 1/2-inch cubes
1 large orange-fleshed sweet potato, peeled and cut into 1/2-inch cubes
2/3 cup red lentils
4 cups low-sodium vegetable stock
1 cup light coconut milk
freshly ground black pepper, to taste
2 Tbsp chopped cilantro or pea shoots, for garnish (optional)


  1. Heat olive oil over medium heat in large stockpot. Add onion and stir until onion is soft, about 3 to 5 minutes.
  2. Add curry paste and cook for 1 minute more.
  3. Add potatoes, lentils and stock and bring to a boil. Lower heat to a slow simmer for about 20 minutes, or until lentils are cooked and potatoes are soft. Stir in coconut milk and gently heat through.
  4. Season with ground pepper and ladle into bowls, topped with cilantro or pea shoots for a decorative garnish. Serve hot with toasted pita triangles or crackers.

Makes 4 servings.

Source: Sage magazine