Sweet potato and red lentil bisque

Ingredients

1 pound sweet potatoes peeled and roughly chopped
1 cup red lentils (soak before and pre-cook about 15 minutes)
1/2 cup dried apricots quartered
1/4 cup chopped onion
1/2 tsp Thai red chili paste (or another hot paste/sauce if you don't have it)
4 cups chicken or vegetable broth
3/4 cup light coconut milk
1/2 tsp salt plus more to taste
1/2 tsp ground black pepper
Chopped colantro to finish (optional)

Instructions

Place sweet potatoes, lentils, apricots, onion, chili paste, and broth in a large pot. Bring to boil over high heat, reduce to low heat, cover and simmer until lentils are falling apart, about 25 minutes. Let soup sit, uncovered, for 10 minutes.

Add coconut milk. Using a blender, puree soup until smooth, in batches if necessary. Stir in salt and pepper...add more if necessary.

Top with cilantro and serve.

We added a little more hot paste than it called for and a bit more salt...otherwise it's a little too sweet.1