1 medium sweet potato
3 medium carrots, cut into 2 inch chunks
1 small onion, diced
2 cloves garlic, minced
2 tsp fresh ginger, grated
1 tsp mild curry paste
6 cups chicken stock
2/3 cup red lentils
Salt
Preheat oven to 400 degrees. Pierce sweet potato all over with a fork and place on a baking sheet covered in aluminum foil. Roast for 40 minutes. Add the carrots to the pan, toss with some olive oil and roast sweet potato and carrots together for 20 minutes. Remove from the oven. (The sweet potato will definitely be done by now, but check to make sure your carrots are tender. If not continue to roast them until they are).
Meanwhile, in a large pot over medium heat, add a bit of olive oil. Add the onion, garlic and ginger and saute until the onion is translucent, about 5 minutes. Add the chicken stock and red lentils and bring to a boil. Turn heat down to low and simmer for 15-20 minutes until the lentils are tender.
Peel the skin off the sweet potato (should come off really easily) and place half of it in a blender, along with half the carrots and half the chicken stock/lentil mixture. Puree until smooth and pour into a serving dish. Place the rest of the sweet potato, carrot and stock/lentil mixture and puree until smooth and then add to the serving dish. Alternatively, if you have an immersion blender, puree everything right in the soup pot. Season to taste with salt and serve.
