Step 1

Heat olive oil in a large saucepan over medium heat.

Step 2

Add the onion and cook, stirring occasionally, until translucent and cooked through (roughly 5-7 minutes).

Step 3

Add the garlic and ginger, and cook for one minute.

Step 4

Add the curry paste and stir until onions/garlic/ginger are coated and you can smell the curry paste, 30 seconds-1 minute.

Step 5

Add the sweet potato, carrots, stock, lentils, fish sauce, lime juice and salt. Cover, bring to a boil, reduce heat, and simmer for 20 minutes, until lentils and sweet potato are cooked through.

Step 6

Using an immersion blender, puree the soup until smooth and creamy. Stir in the coconut milk.

Step 7

This soup can be stored in the fridge for up to 4 days or frozen for 3-6 months.