Creamy sweet potato, lentil, and coconut soup; delicately spiced, nourishing, vegan, and gluten-free for four servings.
# Components:
→ Vegetables
01 - 2 medium sweet potatoes, peeled and diced (about 1.1 pounds)
02 - 1 large onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 large carrot, diced
05 - 1 tablespoon fresh ginger, grated
→ Legumes
06 - 1 cup dried red lentils, rinsed
→ Liquids
07 - 1 can coconut milk (13.5 ounces), full-fat or light
08 - 4 cups vegetable broth
→ Spices & Seasonings
09 - 1 teaspoon ground cumin
10 - 1 teaspoon ground coriander
11 - 1/2 teaspoon ground turmeric
12 - 1/4 teaspoon cayenne pepper (optional)
13 - Salt and ground black pepper, to taste
→ Garnish
14 - Fresh cilantro, chopped (optional)
15 - Lime wedges (optional)
# Directions:
01 - In a large pot, heat 1 tablespoon of oil over medium heat. Add the chopped onion and diced carrot, and sauté for 4 to 5 minutes until softened.
02 - Add the minced garlic and grated ginger. Cook for 1 minute, stirring until fragrant.
03 - Stir in the ground cumin, coriander, turmeric, and optional cayenne pepper. Cook for 1 minute, stirring constantly.
04 - Add the diced sweet potatoes, rinsed lentils, vegetable broth, and a pinch of salt. Bring the contents to a boil, then reduce the heat to a simmer. Cover and cook for 20 minutes, stirring occasionally.
05 - Stir in the coconut milk and simmer uncovered for an additional 10 minutes, until the sweet potatoes and lentils are very tender.
06 - Use an immersion blender to puree until smooth, or leave slightly chunky for texture as preferred.
07 - Adjust with additional salt and ground black pepper to taste. Serve hot, garnished with fresh cilantro and a squeeze of lime juice if desired.
