Peel the swede and use a box grater to coarsely grate it (or whizz it through the grating attachment on your food processor, if you have one). Peel the onion and finely chop it. Peel and crush or finely grate the garlic.
Pour 1 tbsp oil into a pan and bring to a medium heat. Slide in the onion and garlic and stir in 1 tbsp mild curry powder. Sprinkle in a little salt and pepper and fry for 3-4 mins, stirring often.
Tip the grated swede into the pan and stir well. Crumble in the coconut cream and the vegetable stock cube. Tip in the lentils. Pour in 750ml boiling water and give everything a good stir to mix.
Bring to the boil, then reduce to a simmer. Pop a lid on the pan and cook gently for 15-20 mins, till the lentils and swede are tender. Use a stick blender to whizz the soup a few times to thicken it slightly, leaving things a bit chunky. No stick blender? Simply transfer about 1/3 of the soup into a blender and blitz, before adding back to the pan.
Have a taste of the soup and add a little more salt and pepper if you think it needs it. Ladle the soup into warm bowls and serve.