Curried Red Lentil, Carrot, and Sweet Potato Soup

I love making soup because it’s easy, flexible and keeps well in the fridge. I also find that a lot of soups actually taste better the day after they’re made; giving the flavours time to develop can pay off.

You can leave out the heavy cream if you want to make it vegan, I just added it in because it makes it a little bit thicker. Once the soup is all blended up though, the lentils give a really nice texture that thickens up the soup and adds some protein anyways, so it’s not necessary. Also, the ghost pepper sauce is definitely not neededβ€”I just put that in to see how spicy it would be.

I like this soup a lot because you don’t have to add tons of salt and it’s got a lot of flavour. Next time I think I’d add a little bit more curry paste, maybe an extra 1/2 teaspoon, and I would use fresh ginger and cook it with the onion and garlic.Curried Lentil Soup with Sweet potato and carrotsRed Lentils

Ingredients
Serves 6

  • 1 tsp. vegetable oil
  • 1 medium onion, finely chopped
  • 2-3 cloves garlic, minced
  • Dash of pepper
  • 1/2 tsp. ground ginger
  • 1 large sweet potato, peeled and cubed
  • 2 carrots, peeled and chopped
  • 1/2 cup dry red lentils, rinsed
  • 1 tsp. mild Indian curry paste
  • 5 cups vegetable stock (I used 5 cups water and 1 1/2 vegetable bouillon cubes)
  • 2 drops ghost pepper hot sauce (optional)
  • 1/2 tsp. white vinegar
  • 1/3 cup heavy whipping cream

Method
Heat vegetable oil in a large pot on medium-low heat. Add onion and cook for 2-3 until aromas begin to rise from the pot. Add garlic, pepper and ginger, and cook for another 4 minutes. Add sweet potato, carrot, lentils, curry paste, stock and vinegar. Bring the pot to a boil, then turn down to low heat and cover; let simmer for 30 minutes. The vegetables should be easily pierce-able with a fork and the lentils should be soft. Add whipping cream and stir. Remove soup from heat.

With an immersion (hand-held) blender, blend soup until creamy and smooth; no chunks should remain. Serve hot with your favourite garnish. For any leftovers, store in an airtight container in the fridge for up to a week.Curried Lentil Soup with Sweet potato and carrots

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4 thoughts on “Curried Red Lentil, Carrot, and Sweet Potato Soup

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