2 onions, peeled & diced
5cm ginger, finely grated
4 cloves garlic, crushed
2 dried chillis (optional)
1 teaspoon oil
Fry onions in oil, in cauldron or large pot. When soft, add ginger and
garlic. Add salt (makes the onions sweet)
Add 2 sticks celery, sliced thinly
Add 2 carrots, scrubbed, then sliced or cubed.
1 Kg sweet potato, scrubbed skin, then diced to 2cm diced.
1 cup red lentils
1 400mL can coconut cream (check the fat content, per 100g, less than
Low salt chicken stock powder or cubes.
Up to l Litre water
Simmer gently until lentils are disintegrated and the sweet potato
dissolves to the touch, about 20 to 30 mins.
Check for taste.
Add 1 tablespoon dark soy sauce (or 2 tablespoons light soy sauce)
1 teaspoon peanut paste (optional)
Use stab mixer to blend most of the soup, leave a bit un-blended. Or
process in blender (beware, hot soup may blow off the lid. Hold it down
with a folded teatowel or oven mitt).
Add 100 g diced prosciutto and stir through.