Description
Lentil and Sweet Potato Curry Soup is a warm, nourishing dish that combines hearty lentils and creamy sweet potatoes with aromatic spices for a comforting bowl of goodness.
Ingredients
Scale
- 1 cup red lentils
- 2 medium sweet potatoes, diced
- 1 can (14 oz) coconut milk
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1-inch piece fresh ginger, grated
- 2 tbsp curry powder
- 4 cups low-sodium vegetable broth
Instructions
- Sauté the Aromatics: Heat a large pot over medium heat. Add a splash of coconut oil and toss in the chopped onion. Sauté until translucent (about 5 minutes). Add minced garlic and grated ginger; cook for another minute until fragrant.
- Spice It Up: Sprinkle in the curry powder and stir well to coat the onions. Let the spices bloom for about 2 minutes.
- Add Sweet Potatoes: Incorporate the diced sweet potatoes and rinsed red lentils into the pot. Stir to combine.
- Pour In the Liquid: Add vegetable broth and coconut milk. Bring to a gentle simmer while stirring occasionally for about 25 minutes, until sweet potatoes are tender.
- Blend It Up: Use an immersion blender to blend the soup until smooth, leaving some chunks for texture.
- Final Touches: Taste your soup and adjust seasoning with salt or pepper as needed. Optionally, squeeze lime juice before serving for added zest.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 6g
- Sodium: 350mg
- Fat: 9g
- Saturated Fat: 7g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg
Keywords: - For extra nutrition, incorporate leafy greens like spinach or kale. - To make it spicier, add chili powder according to your preference. - Store leftovers in an airtight container in the fridge for up to five days or freeze for up to three months.