Fall is upon us, and this seems like the perfect easy, autumnal Sunday soup. My husband, who happens to be a great cook, found the basis of this recipe online while sitting in Starbucks. Like most recipes, he tweaks and adds his own touches (always improving the original). In this case it’s substituting sweet potatoes (rather than squash) and adding garlic, shallot and ginger (which were missing in the original). It now sounds perfect to me, enjoy.
2 tbsp olive oil
3 sweet potatoes, peeled and diced into small pieces
1 shallot, diced
1 tbsp fresh grated ginger
1 garlic clove, minced
3 carrots, peeled and diced
1 tbsp curry powder (with turmeric)
1 cup red lentils
4 cups of vegetable stock
1 can reduced-fat coconut milk
salt to taste
cilantro, to garnish
Preheat oven to 425. Toss sweet potatoes with 1 tbsp of olive oil and roast for 15-20 minutes (until edges being to brown). Set aside. Heat another tbsp of oil in a large stockpot, add shallot, garlic, and ginger. Sauté for 2 min, add carrots, sauté for another 2 min, then stir in the sweet potatoes and curry powder and cook for 1 min more.
Add in the lentils, the vegetable stock and coconut milk, stir. Bring to a boil, then turn the heat down and simmer for 15-18 mins until everything is tender.
Using a hand blender or food processor, puree until smooth. Season and serve with roughly chopped cilantro and naan bread.
Image and adaptation from BBC Good Food