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Curried Sweet Potato and Lentil Soup

January 30, 2012 By 4 Comments

Because it’s Monday.

Because it’s Bachelor night (please tell me I’m not the only one).

Because I had a traumatic weekend; sort of.

I made us soup.

Not just any soup, but soup with sweet potatoes, carrots, lentils, and curry. Curry is good, actually curry is great. Curry just about makes anything food better.

Soup makes things better, soup is comforting.

So you’re probably wondering about the traumatic event. Okay, so I’m probably being a tad dramatic. We got haircuts.  More importantly, Aiden got a haircut. His first haircut, that’s 2 whole years of beautiful blond curly locks. The hair, I love the hair. It was time. People were commenting on how beautiful my little girl’s hair is, and how cute she is. Umm, she is a he. Thanks. That kind of stuff can scar a kid. So, we cut it. Not all of it, but some.

I almost cried. Almost.

I know what your thinking, it’s just hair, get a grip.

Okay, so 2 days later, it’s growing on me. The thing is, it makes him look like a kid. The grown up kind that get haircuts. He’s growing up. I have to move on.

As for the soup, it’s a basic soup kicked up a notch. I make this soup all the time, but this time I added a few things that made it worthy of your attention. Did you know lentils have tons of protein? Honestly, this is my first time cooking lentils and I sort of love them. I added one of my favourite spices; curry. It adds such a wonderful flavour to soups, and I always love pairing curry with cayenne, they work perfectly together. The addition of fresh lemon juice at the end adds a wonderful freshness to this soup.  Give this soup a try, and see for yourself.
Curried Sweet Potato and Lentil Soup
Makes 6 servings

2 tablespoons olive oil
1 onion chopped, about 1 cup
1 cup chopped carrot, about 2 large
3 cups peeled and chopped sweet potato, about 1 1/2 lbs
2 cloves  garlic
1/8 teaspoon cayenne powder
1/2 heaping tablespoon curry powder
1 cup dry red lentils
6 cups vegetable or chicken stock
1/4 cup heavy cream, half and half, or coconut milk
about 1 tablespoon fresh lemon juice
Salt and pepper to taste
Directions:
1. In a heavy bottomed saucepan (at least 5 qt) over medium heat, heat the olive oil and add the chopped onion. Cook until onions are soft and translucent, about 5 minutes. Add the chopped carrot and sweet potato. Mix to coat with the olive oil and cook for 5 minutes, mixing occasionally. Add in the garlic, cayenne powder, and curry powder, and cook for 1 minute until fragrant. Add in the lentils and mix until they are all coated, about 1 minute.
2. Add in the stock, and reduce heat to medium-low, and cook until vegetables are tender and the lentils are cooked (exploded). Remove from heat and puree with immersion blender, or puree in blender in batches.
3. Once it is all pureed, add in the cream and combine. Season with salt and pepper. Add in the fresh lemon juice. Serve.
Enjoy!
Jessica

 

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Filed Under: Gluten Free, Healthy, Main Dish, Soups & Stews, Vegetarian Tagged With: , , , , ,
  • Reb

    This recipe is delicious! My niece made it for my while I was visiting. Today I’m making it for the first time and it smells wonderful! I can’t wait to eat it right through the weekend!

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