Featured Ingredient:
All of our products are certified organic, gluten-free and tested for heavy-metals. We grind premium quality spices in small batches to offer the best possible flavors.
Curried Lentil & Sweet Potato Soup
Jean from Smith & Truslow
8
10 minutes
40 minutes
Indian
Soups
This curried lentil and sweet potato soup is cozy, silky and packed with flavor. Red lentils simmer with onion, garlic and our organic Curry Powder, then get blended with roasted sweet potato for natural sweetness and body. Top with parsley, toasted coconut or a pinch of red pepper flakes. It's gluten-free, and vegan when made with olive oil and vegetable broth. Careful with the turmeric in the curry powder, as usual: it stains!
Ingredients
- 1 large, sweet potato, peeled and cut into 1-inch cubes
- 2 medium onions, chopped
- 3 Tablespoons olive oil
- 2 Tablespoons butter (sub oil for dairy free)
- 2 cloves garlic minced, or ½ teaspoon organic garlic powder
- 1 ½ tablespoons organic curry powder
- 2 cups red lentils
- 4 cups water
- 4 cups vegetable or chicken broth
- 1 teaspoon fine sea salt, plus more to taste
- 1 teaspoon organic ground black pepper
- red pepper flakes to garnish
- parsley and toasted coconut to garnish
Directions
Preheat the oven to 425°F. Toss the sweet potato cubes with 1 tablespoon of the olive oil and roast for 25-30 minutes, until tender.
Meanwhile, heat the remaining olive oil and the butter in a large pot over medium heat. Sauté the onions until soft, about 5 minutes.
Add the garlic, curry powder and lentils and stir for 1-2 minutes until fragrant.
Add the water and broth. Bring to a boil, then reduce the heat and simmer for 20 minutes, until the lentils are soft.
Add the roasted sweet potato.
Purée the soup with an immersion blender until smooth, or let it cool slightly and blend in batches.
Season with salt and pepper to taste.
Ladle into bowls and garnish with parsley, toasted coconut or red pepper flakes.
