Creamy Curried Lentil

1 onion finely chopped

2 cloves of garlic

3 carrots diced

2 potatoes diced

1 sweet potato diced

½ cup peas (fresh or frozen)

1 vegetable stock cube

1 tbsp curry or to taste

½ cup red lentils

¼ cup coconut cream

3 cups water

Place all ingredients except coconut cream in a saucepan.

Bring to the boil, lower heat and cook until vegetables and lentils are tender.

Remove from heat, add coconut cream and stir for 1 minute.

Cool a little and blend. If you like a bit of texture, you can blend only half the soup and mix it back together. Serve with wholemeal bread.