Sweet Potato Lentil Soup
Ingredients
The base
-
1-2
tbsp
extra-virgin olive oil
-
1
medium
onion, diced
-
2
cloves
garlic, minced
-
1
cup
small brown lentils
The spices
-
1-½
tbsp
ground cumin
-
1-½
tsp
salt
-
1
tsp
onion powder
-
½
tsp
ground black pepper
-
1
tsp
ground coriander
-
¼
tsp
ground turmeric
-
⅛
tsp
ground cardamom
The vegetables and liquids
-
2
medium
sweet potatoes, peeled and diced (about 750g)
-
2-½
cups
vegetable broth
-
2
cups
water
-
1
cup
unsweetened apple juice
The enrichments
-
3
tbsp
tomato paste
-
3
tbsp
creamy peanut butter
-
2
tbsp
pure maple syrup
-
juice and zest of 1
lime
-
1
tsp
grated fresh ginger
-
1-½ to 2
cups
almond milk
Instructions
- Heat olive oil in a large saucepan over medium heat, then add onion and garlic, cooking until softened.
- Stir in lentils and spices, cooking for about a minute before adding sweet potatoes, vegetable broth, water, and apple juice.
- Bring to a simmer, cover, and cook until lentils are tender, about 25 to 30 minutes.
- If the mixture thickens too much, add a bit of water as needed.
- Combine tomato paste, peanut butter, maple syrup, lime zest, lime juice, and ginger in a bowl, whisking until combined, then stir into the soup.
- Turn off the heat and puree the soup with a stick blender or transfer to a high-speed blender until smooth.
- Stir in almond milk until the desired consistency is reached, then bring back to a simmer.
- Serve immediately, garnishing with sour cream, lime, parsley, olive oil, and pepper if desired.
Nutrition Facts (estimated)
Servings
4
Calories
420
Total fat
10g
Total carbohydrates
66g
Total protein
17g
Sodium
706mg
Cholesterol
0mg
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