Camden New Journal - Recipe for Sweet Potato and Ginger Soup by Clare Latimer

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The Review - FOOD AND DRINK - Cooking with CLARE
Published: 28th August 2008

Snack-happy food that’s ready to attack any time

CLARE Latimer shows how to make a quick and tasty soup dish ideal for those of you in a hurryAfter all that cooking and travelling or whatever you may have been doing it is now rather good to get home and back to the routine of life.
Some of the family may be catching up with work or going to the sales in search for bargains so meals may be rather spasmodic.
For this reason I have chosen foods that will be happy waiting in the fridge for attack at any time.
Just reheat the soup in portions and slice up the bread. With a bowl of satsumas and nuts on the table as well, this is perfect for snack attack time.

Sweet Potato and Ginger Soup
A delicious warming and soothing soup perfect for this time of year.
It can be frozen so make double quantities if you wish and either freeze in one-portion sizes or in a large tub.
It is useful to keep some home-made soup in the freezer at this time of year in case you get ill and then you have a ready cure to hand.

Ingredients
One onion, peeled and chopped;
600g sweet potato, peeled and chunked;
Three cloves garlic, peeled and chopped;
Four cm piece fresh root ginger, peeled and chopped;
One tbsp olive oil;
One desp tomato puree;
One teasp ground cinnamon;
150g red lentils;
1.5 litres water;
Salt and freshly ground black pepper;
Juice of two limes;
150 ml tub crème fraiche;
Handful fresh parsley or coriander.

Method
Put the onion, sweet potato, garlic, ginger and olive oil in a large saucepan and cook covered over a low heat for 10 minutes.
Add the tomato puree, cinnamon, lentils, water, salt and pepper.
Bring to the boil, reduce the heat, cover and then simmer for about 20 minutes or until the lentils are soft.
Leave to cool slightly and then whiz in a blender until smooth.
Pour back into a saucepan and add the lime juice. Check the seasoning.
Reheat and then spoon into bowls. Spoon a dollop of crème fraiche in the middle of each bowl and sprinkle over a little chopped parsley or coriander.

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