There's definitely a feeling of spring in the air with some gorgeous sunny and I must say, warm, days recently. I even spotted jasmine buds on the vine in a neighbour's front garden. However, in true spring fashion, the weather then turns back to grey skies and freezing cold. This soup was my response to one of those cold winterish days. I wanted something to warm me up from the inside!

The inspiration for this recipe came from my friend, Catherine. She had made a batch of sweet potato soup with coconut milk and was taking it to a park on a freezing cold day. Inspired! If you've got to hang around watching kids play when it's cold, you definitely need something hot to drink.

I adapted the recipe from this one. I made my version dairy free and used spices instead of the curry powder. I've taken to grinding my own seeds lately and the difference in aroma and taste when using freshly ground spices is incredible. My little spice grinder has to be my favourite kitchen gadget by far. I used to put things in a mortar and pestle and boy is it hard work! I also roasted my sweet potatoes first for some extra flavour. I left out the apple and stock and it still tasted amazing.

Roasted Sweet Potato and Lentil Soup

800g roasted sweet potato

1 tsp ground cumin seeds

1tsp ground coriander seeds

2 onions, finely chopped

3 coves garlic, minced

coriander stems

20cm piece of ginger, peeled and finely chopped

1 litre water

100g red lentils, rinsed and drained

270ml tin coconut milk

1 lime

Coriander leaves to garnish

Preheat oven to 180 C (350 F).

Peel and chop sweet potato into small cubes.

Add to roasting pan, drizzle with olive oil and sprinkle with salt.

Roast for 25 minutes.

In a large saucepan toast the cumin and coriander for 2 minutes on medium heat.

Add 3 tbsp olive oil and stir the spices into the oil.

Add the onions, garlic, coriander stems and ginger.

Cook 5 minutes, stirring occasionally.

Add the roasted sweet potato to the pan with water, lentils and coconut milk.

Simmer, covered for 20 minutes.

Blend with stick blender.

Stir in the lime juice.

Serve with roughly chopped coriander leaves.