Curried Lentil & Sweet Potato Soup
Rated 5.0 stars by 1 users
Servings
6-8
Prep Time
10 minutes
Cook Time
40 minutes
Careful of the turmeric, as usual!
Ingredients
- 1 roasted sweet potato
- 2 medium onions, chopped
- 3 Tablespoons olive oil
-
2 Tablespoons butter (sub oil for dairy free)
-
2 cloves minced, or ½ teaspoon organic garlic
-
1 ½ teaspoons organic curry powder
- 2 cups red lentils
- 4 cups water
-
4 cups vegetable or chicken broth
-
1 teaspoon
fine sea salt
-
1 teaspoon
organic ground black pepper
-
red pepper flakes to garnish
Directions
- roast sweet potato in a 425° oven for 30 minutes. Do this while you make the rest of the soup.
- saute onion, in olive oil and butter over medium heat for 4 minutes
add garlic, curry powder and lentils and cook for a few more minutes
- add water and chicken stock and bring to boil then reduce heat and simmer for 20 minutes
remove from heat and allow to cool
meanwhile, remove skin from sweet potato, then add the potato to the soup
- puree everything together
- return to pan and season with salt and pepper
ladle into bowls and garnish with parsley, toasted coconut or red pepper flakes.