Sweetpotato and Lentil Nasturtium Soup

Similar ingredients to my previous post however this is a soup with a completely different flavour :) Watch my video here:

http://youtu.be/yOd01VUshDU

Ingredients:

(Serves 2-4)

Soup

1 large sweetpotato

2 large red bell peppers

2 inch slice fresh ginger

1/4 tsp cumin

1/4 tsp chilli powder

1/4 tsp cinnamon 

1/4 tsp garam masala 

1/3 cup red split lentils rinsed 

200ml crushed tomatoes

1 can chickpeas (optional) 

Curried potatoes

5 medium white potatoes

1/3 turmeric

2 tbsp water 

1 tsp fresh/ dried rosemary  

Toppings

5 soaked sundried tomatoes (if in oil rinse well)

1 bunch fresh coriander 

4 nasturtium flowers (optional) 

Firstly dice the white potatoes (leave on the skins & easily peel off later for speed) and add to a pan of water, bring to the boil and heat on medium/ low for about 15 minutes until soft but still firm. Meanwhile, dice the peppers into rough pieces, grate the ginger, peel and chop the sweetpotato into small chunks and add to another pan. Turn up the heat, add the soup spices and stir until fragrant. By this time the potatoes should be cooked, so drain the water into the soup pan until all the veg are covered. 

Place the cooked white potatoes into a dish for later. To the soup pan add the rinsed red lentils and the crushed tomatoes, stir and cover with a lid until cooked (about 20 minutes). For the curried potatoes, in the used pan add the turmeric, water and rosemary and gently heat until hot and fragrant (careful not to burn) then add in the firm potatoes and mix until they are brightly coloured yellow.

Once the soup is cooked blend with a hand blender, drain the chickpeas and pour in, allow to sit for an hour for a richer flavour or just serve. Top with fresh coriander, diced sundried tomatoes, the curried potatoes and a freshly picked nasturtium flower. 

Sweetpotato and red lentil soup with curried potatoes, coriander, sundried tomatoes and nasturtium flowers.