Playing with my new slow cooker, I made a favourite all orange ingredient, soup of mine and it was fun to just let it simmer away all morning. In fact in only took around three and a half hours until it was ripe for the hand blender. This recipe has evolved each time I’ve made it, and today I think it’s reached the peak of flavour. It’s a thick, harty soup for cold days and hungry tummy’s.

Ingredients:

• 2 large sweet potatoes
• 5 large carrots
• 1 large onion
• 2 cans, drained butter beans
• 175grams of red lentils (around 6 handfuls)
• 3/4 can coconut milk
• 2 veggie stock cubes in 700ml water
• 5 tblsps curry powder (mild or medium depending on how spicy you like it)
• Salt, pepper, splash cayenne pepper

Method:

1. Peel and chop veg and add to either your slow cooker or very large soup pan, (if using soup pan you may need to top up the stock water a little more).
2. Literally chuck in all the ingredients and allow to simmer until ripe to blast with the hand blender
3. You can play with adding more spice or coconut milk to make hotter, or cool it down again with the milk.
4. Serve with a swirl of coconut milk, dash of spice ontop and eat with bread. Alternatively, because it has a chunky Indian taste, a nan bread or chapati may be nice for dipping.

Enjoy the veggie, curry, coconut orange soup and share with your buddies if you dig it 😉