Red Lentil Sweet Potato Soup
Sunday Afternoon Soup's On
There's nothing like taking a Fall Sunday afternoon to make a huge pot of soup.
This Red Lentil Sweet Potato Soup recipe is all kinds of cozy comfort and the leftovers (we suggest making double or triple the recipe to have lots on hand!) are the perfect nourishing, quick meal during the week in a pinch.
- 2 tbsp olive oil
- Pinch chili flakes
- 1/2 onion, diced
- 1 knob ginger, finely minced
- 1 clove garlic, finely minced
- 1 medium carrot, diced
- 1 celery stalk, diced
- 1 medium sweet potato, cubed
- 2 cup red lentils, rinsed
- 1 tbsp curry powder
- 1 tsp turmeric powder
- 6 cups broth or water, or a mixture of both
- Cashew cream
- Pumpkin seeds
- Heat olive oil in a large pot or dutch oven. Add chili flakes and onion. Sauté until onion starts to soften.
- Add carrot, celery and garlic. Stir to coat all the vegetables and season with salt and pepper.
- Add sweet potato and spices and stir to combine. Sauté for several minutes, adding a splash of stock or water to keep things moving, stirring constantly.
- Add stock or water and lentils and season with salt and pepper to taste. Bring soup to a boil and then reduce heat to a simmer. Partially cover pot with a lid and cook until veggies are al dente, stirring frequently, approximately 25-30 minutes.
- Ladle half the soup into a blender and pulse until smooth. Add pureed soup back to the pot. Check for seasoning.
- Serve into bowls topped with cashew cream and toasted pumpkin seeds, then drizzle top of soup with olive oil and a sprinkle of chili flakes if desired. Enjoy! Leftovers can be frozen or kept in an airtight container in the fridge for 3 to 5 days.