Sweet potato curry soup

I love soup and the fall weather makes soup even more tempting. I made Sweet potato curry soup with lentils, a hearty and flavourful soup that is easy to make in less than one hour.

The recipe serves 6. Preparation is about 20 minutes. Cooking time is 25-30 minutes.

• 2 tsp curry powder
• ¼ cup coconut oil or extra virgin olive oil
• 2 onions, chopped
• 1 apple, cored and chopped
• 3 cloves garlic, finely chopped
• ½ cup coarsely chopped fresh cilantro
• 1 tsp finely grated ginger
• Sea salt and freshly ground black pepper
• 2 Ibs (1 kg) sweet potatoes, peeled and chopped
• 5 cups of vegetable stock
• 1 cup red lentils
• 1 can coconut milk
• Freshly squeezed juice of 1 lime

Put the curry powder in a soup pot over medium heat and toast for 1-2 minutes. Stir in the oil, then add the onions, apple, garlic, cilantro (save some leaves for garnish), and ginger. Season with salt and pepper, and simmer for 5 minutes, stirring often.

Add the sweet potatoes to the pan with the stock, lentils, and coconut milk. Cover and simmer for 20 minutes.

I prefer chunky soups so I generally opt not to blend the ingredients. If you like a creamy soup, the recipe suggests you chop the ingredients until smooth with a hand blender OR transfer to high-speed blender. Stir in the lime juice, and garnish with cilantro leaves.

Nutrition facts (per 100 g serving)

Sweet potatoes

fiber 3 grams

vitamin A – 283% RDA

potassium -  337 mg

Red lentils

fibre - 8 g

iron - 18%

protein - 9 g

potassium – 369 mg

Enjoy the health benefits and the taste of this nourishing soup!