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1. Heat the oil in a pot and sauté the onion, garlic and ginger slowly until glossy and fragrant. Stir in the curry powder and fry for another minute. Add the stock and sweet potato and simmer with the lid on until the vegetables are tender – about 10 minutes.
2. Stir in the lentils, parsley and half of the coconut milk; heat through. Using a stick blender, blend half of the soup (or as much as desired) to a smooth consistency. If it still looks too thick, dilute with a little extra stock until just right. Season the soup to taste with salt and pepper. Serve with an extra spoonful of coconut milk drizzled on top. To make the meal go further, serve with bread or croutons.
