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–+ servings

Curried Sweet Potato Soup

Spicy, aromatic, with just a touch of sweetness.
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Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: Soup
Cuisine: Indian
Keyword: aromatic, healthy, spicy
Servings: 10 cups
Calories: 204kcal

Equipment

  • Large stock pot
  • Hand-held immersion blender, food processor, or blender

Ingredients

  • 2 tbsp canola or vegetable oil
  • 1 medium onion chopped
  • 1 celery stalk diced
  • 1 carrot diced
  • 2 clove garlic finely chopped
  • 1 tablespoon finely grated fresh ginger
  • 1 tablespoon garam masala
  • 1 tablespoon curry powder
  • ¼ tsp cayenne optional
  • 3 sweet potato peeled and cubed (about 4 - 41/2 cups)
  • 1 cup dried red lentils
  • ½ teaspoon sea salt
  • 6 cups water
  • 1 cup coconut milk

Instructions

  • Prep the vegetables. Peel the onion, sweet potatoes and carrot. Roughly chop the onion, cut the sweet potatoes into 1 inch pieces. Dice the carrot and celery. Peel and grate the ginger, and peel and finely chop the garlic.
  • Heat the oil in a large stock pot over medium heat. Add the chopped onion, and diced carrot and celery. Cook until the onion is soft and translucent, but not browned, about 5 minutes
  • Add the garlic and fresh ginger and cook for another 2-3 minutes
  • Add in the garam masala, curry powder, cayenne. Stir to warm the spices. Add the cubed sweet potato, salt and stock. Let the mixture come up to just a boil, then cover and reduce the heat to medium low. Simmer for 5 minutes then add in the red lentils. Continue to cook until the sweet potatoes and lentils are soft, about 10 - 15 minutes.
  • Purée the soup using a hand-held immersion blender until smooth. If soup is too thick, add in additional water to thin as needed.
     (Alternatively, use a food processor or a blender to purée the soup, then return the soup to the pot. If using a blender be sure not to fill the jar more than halfway; leave the hole in the lid open and cover loosely with a dish towel to allow the heat to escape)
  • Add the coconut milk and stir through. Let the mixture come back up to just a simmer and cook for another 5 minutes. Taste and adjust seasoning.
     Serve garnished with some chopped fresh cilantro.

Notes

Keeps refrigerated for 4-5 days, or in the freezer for 2-3 months.

Nutrition

Serving: 1cup | Calories: 204kcal | Carbohydrates: 28g | Protein: 7g | Fat: 8g | Saturated Fat: 5g | Sodium: 170mg | Potassium: 495mg | Fiber: 8g | Sugar: 4g | Vitamin A: 10672IU | Vitamin C: 4mg | Calcium: 47mg | Iron: 3mg
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