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Curried Sweet Potato & Red Lentil Soup
This soup is great to enjoy during colder months. The sweet potato is delicious teamed with the spices, lime juice and coconut milk; the red lentils add a slight sweetness and bring it all together. We love to serve this with a dollop of coconut yoghurt and a sprinkle of chilli flakes for a fiery kick.
👥 4 Servings⏱️ Prep & Cook: 40 min🔥 Cook: 40 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●pan
- ●blender
- ●food processor
📝 Preparation Steps
1
Preheat oven to 180°C (fan) / 355°F.
2
Peel the sweet potatoes and cut them into small chunks. Place the chunks on a baking tray; drizzle with olive oil and season with a large pinch of salt. Mix well and cook for ⏱️ 30 minutes until really soft. Once soft, remove from the oven and place to one side until needed.
3
Place a pan over medium heat and add a drizzle of olive oil. Once warm, add the onion, garlic and a pinch of salt. Cook for 5–⏱️ 10 minutes until soft.
drizzle of olive oilgarlic2 cloves
4
Add the curry powder, cinnamon and turmeric and cook for ⏱️ 2 minutes before adding the coconut milk, red lentils and lime juice. Bring to the boil before reducing to a simmer and cooking for ⏱️ 20 minutes until the red lentils feel soft. If the mixture ever becomes too thick or sticks to the bottom of the pan, add a dash of almond milk or water and mix through.
curry powder1 tablespoonground cinnamon1 teaspoonground turmeric0.5 teaspoonred lentils3.5 ozlime1
5
Once the lentils feel soft, remove the pan from the heat and add the cooked sweet potatoes. Blend everything together using a powerful food processor or hand blender until smooth. You may want to add a dash more almond milk or water until you reach your preferred consistency.
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