2 medium dark-fleshed sweet potatoes, roasted and peeled or peeled and chopped
1 L chicken or vegetable stock
2 cups water
1/2 cup dry red lentils
1 tart apple, peeled, cored and grated
1 cup half & half or coconut milk
juice of a lime
1If you have a stovetop, heat a drizzle of oil in a medium pot; add the onions and saute for 4-5 minutes, until soft. Add the garlic and ginger and cook for another minute. Add the curry powder or paste and cook for another minute; then the cilantro.
2Add the sweet potatoes, stock, water, lentils and apple; bring to a simmer and cook for 30 minutes, or until everything is very soft. (Alternatively, toss everything in the slow cooker and turn it on low for 8 hours.)
3Puree the soup in the pot using a hand-held immersion blender; add the half & half, lime juice and salt, blend again and adjust seasonings. Serve hot.