Sweet Potato, Lentil & Coconut Soup
For crisp and cooler days there is nothing better than a nourishing warming soup. After a refreshing walk out in nature return home to lunch or easy dinner. Add the rice and some wholesome bread for a more substantial meal.
Quick and easy to pull together and adaptable to what you have available. Use butternut pumpkin instead of sweet potato, use your favourite spices - I usually use a mix of ground cumin, turmeric, salt, ginger - and don’t be skimpy on the spices, that is what gives your soup the depth and flavour to satisfy. If you don’t have stock you can of course just use water, but this is the perfect time to include gut-healing home-made broths, go here for Nourish and Breathe broth recipe so that next time you have chicken you can use the bones to make stock and make this a part of your routine.
Ingredients
2 tablespoons extra virgin olive oil
1/2 yellow onion, chopped
1 inch fresh ginger, grated
2 cloves garlic, minced
2 sweet potatoes, peeled and cubed
1 tablespoon yellow curry powder (or your preferred favourite spices)
1/2 teaspoon cayenne pepper (optional)
4 cups broth or water
3/4 cup dried red lentils
Sea salt
1 can (14 ounce) coconut milk
2 cups baby spinach (or other greens)
1/3 cup fresh coriander, chopped, plus more for serving
Optional
2 cups cooked basmati rice
fresh Naan, for serving
INSTRUCTIONS
1. Heat the olive oil in a large pot over medium heat. When the oil shimmers, add the onion and cook 5 minutes until soft. Add the ginger, garlic, and sweet potatoes and cook until fragrant, about 2 minutes. Stir in the spices, curry powder and cayenne, and cook another minute.
2. Add the broth and lentils. Season generously with salt. Bring the mix to a boil over high heat, then reduce the heat to low. Cover and simmer 15-20 minutes, until the lentils are soft and the sweet potatoes tender.
3. Stir in the coconut milk and baby spinach, and cook for 5 minutes. Remove from the heat and add the coriander.
4. Garnish with coriander and serve. If preparing a heartier meal divide the rice among bowls and ladle the soup overtop, garnish with coriander and serve with Naan on the side.
Enjoy!
