Description
A comforting and flavorful sweet potato and red lentil soup infused with warm curry spices, fresh apple, ginger, and coriander. This hearty vegetarian soup is creamy, nutritious, and perfect for a cozy meal.
Ingredients
Scale
Spices & Oils
- 2 tsp medium curry powder
- 3 tbsp olive oil
Vegetables & Fruits
- 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
- 20g pack coriander, stalks chopped + roughly chopped leaves for garnish
Pulses & Liquids
- 1.2l vegetable stock
- 100g red lentils
- 300ml milk
Instructions
- Toast the curry powder: Place the curry powder into a large saucepan and toast it over medium heat for 2 minutes while stirring to release its aromatic flavors.
- Sauté the 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, and grated ginger. Season with salt and gently cook for 5 minutes, stirring occasionally until softened.
- Add sweet potatoes and liquids: Tip the grated sweet potatoes into the pan along with the vegetable stock, red lentils, and milk. Season again with salt and pepper to taste.
- Simmer the soup: Cover the saucepan with a lid and let the mixture simmer gently for 20 minutes until the lentils and sweet potatoes are tender.
- Blend until smooth: Use a stick blender to blend the soup directly in the pan until smooth and creamy.
- Finish and serve: Stir in the fresh lime juice, adjust seasoning as needed, and serve the soup topped with roughly chopped coriander leaves for garnish.
Notes
- Grating the sweet potatoes and apple helps them cook quickly and blend smoothly into the soup.
- You can substitute the milk with a dairy-free alternative to make this soup vegan.
- Adjust the curry powder quantity based on your spice preference.
- Leftover soup can be refrigerated for up to 3 days or frozen for longer storage.
- For added texture, top with a dollop of yogurt or a sprinkle of toasted nuts.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: British
Keywords: sweet potato soup, red lentil soup, vegetarian soup, curry soup, healthy soup, autumn recipe
