Cold weather is soup weather.
When rain and wind are dominating the extended forecast (like now…ugh) you need something to warm you right through to your bones, and soup is a surefire winner. I love making a big batch of soup to feed the family and stock the freezer, but sometimes get sick of the tried and true pumpkin or minestrone. Plus I like to have a little protein in all my meals, so off I went in search of an interesting soup to meet the brief. The winner: this spiced sweet potato and lentil soup.
I am a HUGE sweet potato lover, and using it instead of pumpkin was one way for me to make things a little more interesting. It’s also starchier than pumpkin and so I find is a bit more hearty. Split red lentils and regular brown lentils up both the fibre and protein content and the spices are so warming in themselves that they are perfect for a soul-soothing soup to help you cruise through the cooler months.
You can of course use pumpkin instead of sweet potato, or even a mix of both. I like to let myself be guided by what’s currently on special and because of this went with sweet potato. You could also sub the spices for your own favourite mixed spice/curry blend or a spoonful of curry paste if that’s what you have on hand. Again – I’m all about showing that healthy eating doesn’t need to be difficult or expensive. Just make sure you use split red lentils – otherwise they won’t cook down properly and mess with the consistency of the soup. Then simply stir through brown lentils, scatter over coriander and, if you’re feeling fancy, swirl with yoghurt or coconut milk. Spiced sweet potato and lentil soup - my new favourite budget-friendly winter warmer.
Spiced Sweet Potato and Lentil Soup
1 tbsp coconut oil
1 med brown onion, diced
1 tbsp crushed garlic
1 tsp crushed ginger
3 tbsp curry powder (I used Love My Earth Kerala Curry - Mild)
750g sweet potato
1 cup split red lentils
1L vegetable stock
1/2 can coconut cream
1 x 400g can brown lentils, drained
Fresh coriander, to serve
1) Heat the oil in a large saucepan over medium heat.
2) Add the onion and cook for 5 minutes or until softened. Add the garlic and ginger and cook for a further 2 minutes.
3) Add curry powder; stir well then cook for one minute. Add sweet potato and red lentils and stir to coat in spice mixture.
4) Add stock then bring to the boil and cook for 15 minutes or until sweet potato and lentils are soft.
5) Remove from the heat and add the coconut cream. Using a stick blender, blend soup until smooth. Taste and season with salt if necessary.
6) Stir through the brown lentils then top with fresh coriander to serve.
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