Description
A warm and velvety sweet potato lentil soup perfect for cozy fall meals.
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 cup red lentils
- 2 sweet potatoes, peeled and cubed
- 4 cups vegetable broth
- 1 can coconut milk
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until the onion is translucent.
- Add the carrots, turmeric, and cumin, and cook for another 2 minutes.
- Stir in the lentils, sweet potatoes, and vegetable broth. Bring to a boil, then reduce the heat and let it simmer for 20-25 minutes, or until the lentils and sweet potatoes are tender.
- Stir in the coconut milk and season with salt and pepper. Simmer for an additional 5 minutes.
- Use an immersion blender to blend the soup until smooth and creamy.
- Serve hot, garnished with fresh cilantro.
Notes
- For a spicier version, add a pinch of cayenne pepper.
- This soup can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg