The soup party is on folks and nothing warms my soul and my stomach on a cold January evening on a Sunday but a bowl of nice hot soup…I wonder what a bowl of mean soup would be? Anyway, my recipe for this creamy curried red lentil & sweet potato soup came out delicious and it’s good for you. Put that cheeseburger down and dive into this protein and beta-carotene loaded soup to fight your cold or just to comfort your chilled bones. Easy to put together and pureeing half the soup gives it a velvety and creamy texture.
2 tablespoons olive oil
1 1/2 cups of red lentils
1 large onion, chopped
3 celery ribs, chopped
3 cloves of garlic, chopped
3 cups of chopped cauliflower
2 tablespoons fresh grated ginger
2 tablespoons yellow curry powder
½ teaspoon cayenne pepper
3 teaspoons ground cumin
½ teaspoon coarse ground black pepper
1 large sweet potato, peeled and cubed
2 bay leaves
8 cups of vegetable stock
- Heat olive oil in a Dutch oven over medium heat. Add onion and celery until softened, 3 to 5 minutes.
- Add garlic, cauliflower, ginger, curry, cayenne pepper, cumin, black pepper, sweet potato and cook for 5 minutes more.
- Stir in lentils, vegetable stock and bay leaves, bring to boil and reduce to simmer for about 45 minutes.
- Ladle half the soup into a blender or into a bowl and puree until smooth with a blender or immersion blender, pour back into the soup and stir. Serves 4 to 6
The recipe does not give the measurement for the lentils. How much?
oh, I’m sorry, I will fix that..it’s a cup and a half of dry lentils..thank you for letting me know.