It's cold, its grey and it's wet. So I decided to make a bright, soothing and warming soup for lunch from the sweet potato, celery and tomatoes in the fridge.  We make soup a lot. Weekends I am usually limited to lentil and tomato or sweet onion to keep both the kids happy, but this is a nice bright orange one, perfect for a grey day.
Easy peasy recipe and here it is:

Sweet potato, tomato and red lentil soup

Coconut oil, about a dessertspoon
One onion, chopped
One clove of garlic, grated or finely chopped
1/2 to 1 teaspoon of ground coriander
One large sweet potato, chopped evenly
3 stick of celery, chopped
6 tomatoes
50 grms split red lentils
Water.
Fresh coriander (optional)
Coconut milk (optional)

Fry the onion in the coconut oil over a gentle heat for a few mins, until it starts to soften,  Add the garlic and coriander, give it a stir then add the sweet potato and celery. Fry gently, stirring occasionally.  I skinned my tomatoes today (but I don't always). To skin your tomatoes, place them in a large bowl, pierce the skin and cover with boiling water.  After a few minutes it will be easy to remove the skins, then chop your tomatoes up and add to the pan.  After rinsing your lentils, (I put them in a sieve and keep them under a running tap), add them to the pan. Give it a stir then add enough cold water to cover your vegetable plus a little more. Bring to the boil then simmer gently until all your vegetables are cooked, this will take about 25 mins.  Taking your pan off the heat, whiz with a hand blender for a nice smooth soup.  If you have some fresh coriander it would be the perfect garnish or add just before you whiz with the hand blender.

Tip:  Fresh coriander, and other herbs are often in the reduced section in supermarkets when it hits its use by date.  Buy it,wash it, dry it, freeze it and chip a bit off when you need it.