Sweet Potato and Lentil Soup
photo by I'mPat
- Ready In:
- 35mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 3⁄4 ounce fresh coriander
- 2 teaspoons curry powder
- 3 tablespoons olive oil
- 2 onions, grated
- 1 apple, peeled, cored and grated
- 3 garlic cloves, crushed
- 1 piece fresh ginger, grated (thumb-sized, about 2 Tbsp)
- 1 3⁄4 lbs sweet potatoes (about 6 medium)
- 5 cups vegetable broth
- 1⁄2 cup red lentil
- 1 1⁄4 cups milk
- 1 lime, juice of
directions
- Separate the coriander leaves from the stalks. Reserve the leaves for garnish, and chop the stalks finely; set aside.
- Add curry powder to a dry saucepan and toast over medium heat for 2 minutes. Add oil and stir; powder will sizzle. Add onion, apple, garlic, ginger and coriander stalks. Season with salt and pepper, and cook gently 5 minutes.
- Peel and grate the sweet potatoes. Add to sauce pan with broth, lentils and milk. Simmer, covered, 20 minutes or until lentils and sweet potatoes are tender. Blend smooth with an immersion (stick) blender.
- Stir in lime juice, adjust salt and pepper and serve, garnished with reserved coriander leaves.
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RECIPE SUBMITTED BY
DrGaellon
New Rochelle, 0
I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013.
After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!