Coconut Curry Sweet Potato Lentil Soup
Coconut Curry Sweet Potato Lentil Soup
Chilly November days call for warm, hearty soups and this sweet potato lentil soup with creamy coconut and savory sweet spices of curry make for a comforting bowl of nourishing goodness. I made this soup early one morning and planned to eat this for lunch but after a spoonful I just couldn’t resist…so yes, I had soup for breakfast. And my tummy thanked me.
This dish is packed with healthy, nutritious ingredients. Sweet potatoes are high in antioxidants and contain an array of vitamins and minerals. Lentils, which are low in calories and rich in iron and folate, are an excellent source of protein. And a punch of garlic and zesty, fresh ginger which contain powerful medicinal properties. Add to that a healthy dose of full-fat coconut milk and you have yourself a well-balanced meal. Enjoy a bowl or two and then save some in the freezer for a rainy day (or snow day)!
Ingredients:
- 2 tbsp ghee
- ½ yellow or white onion
- 2 garlic cloves
- 1 inch of fresh ginger, grated
- 2 sweet potatoes
- 1 tbsp curry powder
- ¼ tsp cayenee pepper
- 4 cups bone broth or water
- 1 cup dried red lentils
- sea salt
- 1 can full-fat coconut milk
- kale
- 1 cup cooked Jasmine rice
- fresh cilantro
- ½ Serrano pepper
Instructions:
1. Dice the onion and garlic and chop the potatoes into small cubes.
2. Heat ghee in a large non-stick pot under medium heat and once hot add the onion and cook until fragrant and almost translucent.
3. Add the garlic, ginger, potatoes and spices and stir together ingredients. Let cook for about five minutes stirring once or twice every minute.
4. Pour in the broth and lentils and season generously with salt. Cover and cook for 10-15 minutes
5. Then pour in the coconut milk and allow to cook for an addition 10 minutes.
6. In the last two minutes, add in chopped kale and turn off the heat.
7. To plate, add a scoop of rice and pour the soup on top. Garnish with cilantro and thinly sliced Serrano peppers for some added heat.