Thai sweet potato and lentil soup

Ingredients

• Canola oil cooking spray
• 1 medium brown onion, finely chopped
• 2 teaspoons lemongrass paste
• 1 tablespoon Thai red curry paste
• 750g orange sweet potato, peeled, diced
• 3/4 cup red lentils, rinsed
• 3 cups salt-reduced vegetable stock
• 1 cup light coconut cream
• 1 tablespoon lime juice
• 1 tablespoon fish sauce
• 2 teaspoons brown sugar
• Fresh coriander leaves, to serve

Directions

1. Spray a large, heavy-based saucepan with oil. Heat over medium-low heat. Add onion. Cook, stirring, for 5 minutes or until softened. Add lemongrass and curry paste. Cook, stirring, for 1 minute or until fragrant.
2. Add sweet potato, lentils and stock. Bring to the boil. Reduce heat to low. Simmer, partially covered, for 15 to 20 minutes or until potato and lentils are soft. Set aside for 5 minutes to cool. Process until smooth.
3. Return mixture to pan over low heat. Add coconut cream, lime juice, fish sauce and sugar. Cook, stirring, for 5 minutes or until heated through. Serve topped with coriander.