For some reason I always had it in my head that soup was something that was really hard to make, so I never made it. Since I’m not a huge fan of canned soup, one of the only times I ever at soup was when I was ate home visiting my family. My mom was always making lentil and split pea soups and as much as I loved eating them, I didn’t want to spend the time to make them myself.
Then one day, I figured out that basically all soup is, is a bunch of vegetables cooked in some water or broth. It is almost embarrassing how easy soup is to make, and once you have all your ingredients in the pot you just sit back, relax, and let them hang out and get all happy together. Really what I’m saying is that making homemade soup is so easy that there is no excuse not to make your own soup! You can control every single ingredient that goes in and you can even make extra and freeze it for quick lunches or dinners.
As much as I love a good noodle soup or minestrone style soup, creamy blended soups are my favorites! Maybe it is because I’m lazy and would rather not have to chew my food, or maybe it is because you get every flavor of the soup in every single bite because they are all blended together. Not only do the sweet potatoes and carrots work perfectly in this soup because they are the same bright orange color, but they are also both sweet and pair perfectly with the curry.
The addition of the red lentils also helps to reinforce the beautiful orange color of this soup, but in addition they are nice because they are really quick cooking and kind of start to fall apart once they are added, which is perfect for the texture once you blend it together. They are also really pretty to look at when they are dry, which is a huge plus in my book
You are more than welcome to leave this soup chunky and not blend it at all or blend part of it and leave a few chunks in there, but either way, this soup is pretty comforting and perfect for the cooler weather. I still can’t believe that October is almost over, I mean, really, where does the time go??!! Before we know it, it will be Christmas and then it will be New Years resolutions time and I’ll be vowing that I will lose some weight and exercise more.
So, really what I should do is make another pot of this soup, go for a run, and then maybe I will have one thing to cross of my resolutions list this year! I hope everyone is finally enjoying come cool weather and has had the experience of curling up with a soft blanket, a good book, and a bowl of hot soup
- 1 large sweet potato, peeled and diced
- 3 cups diced carrots
- 1 cup red lentils
- ½ a yellow onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground ginger
- 2 teaspoons curry powder
- ¼ teaspoon ground tumeric
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ⅛ teaspoon pepper
- 5-6 cups of water, depending on how thick you want the soup to be
- olive oil
- coconut milk for topping, if desired
- cilantro leaves for garnish, if desired
- Heat a large pot over medium heat and coat the bottom with a small amount of olive oil. Add in the diced onion, garlic, and a pinch of salt. Saute for a few minutes until onions start to soften. Next add in the diced sweet potato, carrots, and all the spices. Stir and let cook for a few minutes. Finally add in the red lentils and the water. Bring soup to a boil and then reduce to a simmer and simmer for about 30 minutes, until the carrots and sweet potato are fork tender.
- Let soup cool for a few minutes and then blend with an immersion blender or blend in batches in a blender or food processor.
- Heat before serving and top with a drizzle of coconut milk and cilantro leaves, if desired.
This month marks the anniversary of when we adopted Cheeto 4 years ago from the shelter! He was 3 months old and completely adorable! They told us that he loved to play and was great with kids. Four years later, he still loves to play, but absolutely hates kids!