The colder weather has arrived so warming meals are deﬁnitely in order! This curried sweet potato & lentil soup is the perfect bowl of goodness to keep you feeling cosy, warm & healthy this Autumn/Winter. The soup is so deliciously comforting and makes for the best lunch or light dinner on a drizzly day, especially with a toasty bread roll! Not only does the soup taste incredible it’s also loaded with nutrients from the sweet potato, garlic, spices and lentils to ﬁght of any colds or ﬂus that might be hanging around at this time of year.
Curried Sweet Potato & Lentil Soup
- 500g sweet potato
- 200g lentils
- 1 onion
- 2 cloves garlic
- 3 tsp curry powder
- 2 tsp turmeric powder
- 1 tsp paprika
- 800ml vegetable stock
- 100ml coconut milk
- 8g fresh coriander
- 1 tbsp olive oil
- Salt & pepper
Add the olive oil to a large saucepan over a medium heat and allow to warm whilst you dice the onion. Add the onion to the warmed saucepan and allow to soften before adding the garlic and cooking for a further minute or two.
Peel the sweet potato and cut into cubes then add this to the saucepan along with the curry powder, turmeric powder and paprika. Mix everything well so the sweet potato gets coated in all the spices and allow to cook for a couple of minutes.
Add the stock to the saucepan, bring to the boil then reduce to a simmer. Cook for around 15 minutes or until the sweet potato is soft. Then put to one side and allow to cool a little.
While the stock/sweet potato mixture is cooling rinse the lentils under cold water and add to a saucepan with 350ml water. Bring to the boil then reduce to a summer and cook for 10 minutes, or until the lentils have absorbed all the water.
Add the sweet potato/stock mixture to your Ninja Kitchen food processor along with the coconut milk and blend using the ‘food puree’ setting. Once everything is well blended pour the mixture back into the large saucepan.
Add the cooked lentils to the soup saucepan along with the chopped fresh coriander, salt & pepper. Place over a medium heat and allow to heat through for a further 5-8 minutes, stirring regularly.
The soup is ready to serve! You can also easily freezer batches of this soup to be consumed with 1 month or keep in an airtight container in the fridge to be consumed with 2 days.