Description
A comforting and nutritious sweet potato and red lentil soup infused with curry spices, fresh ginger, and lime juice, perfect for a warming meal that balances sweetness and spice.
Ingredients
Scale
Spices & Oils
- 2 tsp medium curry powder
- 3 tbsp olive oil
Vegetables & Fruit
- 2 onions, grated
- 1 eating apple, peeled, cored and grated
- 3 garlic cloves, crushed
- thumb-size piece fresh root ginger, grated
- 800g sweet potatoes, peeled and grated
- juice of 1 lime
Herbs
- 20g pack coriander, stalks chopped + roughly-chopped leaves for garnish
Other
- 1.2l vegetable stock
- 100g red lentils
- 300ml milk
- Salt and freshly ground black pepper, to season
Instructions
- Toast curry powder: Place the curry powder into a large saucepan and toast it over medium heat for 2 minutes to release its aromas, stirring constantly to prevent burning.
- Sauté aromatics: Add the olive oil to the pan, stirring as the spice sizzles. Then add the grated onions, grated apple, crushed garlic, chopped coriander stalks, grated ginger, and a pinch of salt and pepper. Gently cook for 5 minutes, stirring occasionally until softened and fragrant.
- Add sweet potatoes and liquids: Stir in the grated sweet potatoes, vegetable stock, red lentils, and milk into the pan. Season again with salt and pepper to taste.
- Simmer soup: Bring the mixture to a gentle simmer, cover the pan, and cook for 20 minutes until the lentils and sweet potatoes are soft and cooked through.
- Blend soup: Use a stick blender to carefully blend the soup until smooth and creamy in texture.
- Finish and serve: Stir in the lime juice, adjust seasoning as needed, and serve hot, garnished with roughly chopped coriander leaves.
Notes
- For a vegan version, replace the milk with a plant-based alternative such as coconut or almond milk.
- You can use fresh or dried red lentils, but adjust the cooking time slightly if using dried.
- The soup can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
- Adding a dollop of yogurt or a splash of cream on top before serving can add extra creaminess.
- To make it gluten-free, ensure the vegetable stock is certified gluten-free.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Indian-inspired
Keywords: sweet potato soup, red lentil soup, curry soup, vegetarian soup, healthy soup, Indian-inspired soup, easy soup recipe
