Sweet Potato Soup

1 onion diced

2 cloves of garlic

1 tbsp mild curry powder

1 carrot diced

¼ cup peas

500g sweet potatoes diced

5 cups water

1 tbsp. Massell vegetable stock powder

½ stalk celery

1 can coconut cream

½ - ¾ cup lentils (optional for thicker soup)

Start lentils cooking in the water with stock powder, curry powder and garlic.

Prepare vegetables and add to the saucepan and cook until lentils and vegetables are tender.

Blend when cool. Add coconut cream. Warm to serve.

Nice with crispy bread rolls.