Ingredients
Scale
- 1 large sweet potato, peeled and diced
- 3 cups diced carrots
- 1 cup red lentils
- 1/2 a yellow onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground ginger
- 2 teaspoons curry powder
- 1/4 teaspoon ground tumeric
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/8 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
Instructions
- 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.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Soup, Gluten Free, Vegan