Sweet potato soup with lentils
Creamy sweet potato soup with red lentils and coconut milk combines sweet, earthy notes with warm curry and turmeric, refreshed by ginger, apple, and a splash of lime. The vegetables simmer gently in coconut oil and broth and are then blended into a velvety texture.
Ingredients · Servings 4
- 3 sweet potatoes
- 1 carrot
- 1 ui
- 1 shallot
- 1 clove of garlic, crushed
- 1/2 call
- 1 cm ginger
- 1 tsp curry powder
- 1 tsp turmeric
- 1.5 liters of chicken broth
- 100 g red lentils
- 150 ml coconut milk
- a few coriander leaves
- 1/2 lime the juice
- pepper
- salty
- coconut oil
Method · 30 min
- Peel the sweet potatoes and the carrot. Cut them into pieces. Roughly chop the onion and the shallot. Crush the garlic.
- Peel the apple and the ginger. Grate them finely.
- Heat a teaspoon of coconut oil in a large pot over the heat. Add the onion, shallot, curry powder, and turmeric. Sauté for a few minutes, then add the garlic, ginger, and apple. Moisten with the chicken stock and add the diced sweet potato and carrot and the red lentils. Let simmer for half an hour over low heat.
- Blend the soup until smooth and add the coconut milk. Season with salt and pepper.
- Ladle the sweet potato soup into a deep bowl. Finish with a few leaves of fresh coriander and a few drops of lime juice.
