Turmeric, sweet potato, cauliflower and lentil soup

Method Print recipe

1. Heat the rapeseed oil in a large saucepan over a medium heat. Add the onions and cook gently until softened, without allowing them to colour.
2. Add the garlic, ginger, cumin seeds and chopped turmeric and cook for 1–2 minutes, until fragrant.
3. Stir in the Malay curry paste and tomato paste and cook for a further 2–3 minutes.
4. Add the sweet potato, cauliflower, red lentils, lime leaves and water. Bring to the boil, then reduce the heat and simmer for approximately 20–25 minutes, or until the vegetables and lentils are completely tender.
5. Add the coconut milk and simmer for a further 5 minutes.
6. Remove the lime leaves, then blend the soup until smooth.
7. Stir in the lime juice and caster sugar. Season with salt to taste and add a little extra water if required to achieve the desired consistency.
8. If the soup needs further thickening, mix the cornflour with a little cold water to make a smooth slurry. Stir into the soup and return to a gentle simmer until thickened.
9. Finish with the mustard seeds and fresh coriander before serving.