This easy and inexpensive soup will really fill those hollow legs on a wintry day when you and yours need warming up. It's suitable for vegetarians and anyone on a gluten-free diet if you use gluten-free pappadams and stock. Puree the soup for about 10 seconds for a deliciously creamy, velvety texture. If you use a blender or food processor, cool the soup first and don't overfill the container.

Serves 4

1 tablespoon olive oil
1 large onion, chopped
1 tablespoon grated fresh ginger
1 tablespoon mild (we used Herbies) curry powder
½ cup red lentils, rinsed
450g (1lb) sweet potato, peeled and chopped into 2–3cm chunks
1 carrot, peeled and diced
3 teaspoons vegetable stock in 4 cups of boiling water

To serve
200g tub plain yoghurt
2 tablespoons freshly chopped coriander
8 pappadams, cooked in the microwave

Heat the oil in a medium saucepan and cook the onion for 4–5 minutes or until soft. Stir in the ginger and curry powder then add the lentils, sweet potato and carrots. Tip in the stock, stir occasionally and bring to the boil. Cover, reduce the heat to low and simmer for 20 minutes.

Puree with a stick blender or in a food processor, reheat and serve with the yoghurt, coriander leaves and pappadams.