The flavors in this soup are out of this world! Like a little taste of India in a bowl.
I've always wanted to visit India: indulge in some of the yoga retreats, visit temples, and enjoy some lovely spiced-up dishes. I would probably visit some jewelry manufacturers as well, since I studied gemology, and used to be a jeweler years ago. It is no wonder this country has piqued my interests. The food is flavorful, and their jewelry is quite intricate. It would definitely be a great place to both stuff your face and buy a unique sparkly treasure.
Let's get back to the soup, as I can get carried away easily when talking about travels... The soup is a little bit on the thick side (almost like a stew) so it feels very filling. I had a large bowl for dinner and was satisfied. So if you don't feel like cooking a whole lot of food, this will be ideal. :)
It would make a great lunch to keep you going on a busy day as well.
CURRIED SWEET POTATO AND RED LENTIL SOUP
- 1 tablespoon of olive oil
- 1 onion, chopped
- 1 tablespoon of fresh ginger, chopped very small
- 3 garlic cloves, chopped very small
- 2 celery stalks, chopped
- 1 carrot, chopped
- 3-4 sweet potatoes, skin removed and cut into 1/2-3/4 inch cubes (about 4 cups)
- 1 1/2 cups of red lentils
- 6 cups of broth + 1 tomato blended together in a blender until smooth
- 1 tablespoon of curry powder
- 1/2 teaspoon of turmeric powder
- 1/2 teaspoon of cumin powder
- 2 tomatoes chopped
- 1/2 cup of coconut milk
- 3 cups of chopped spinach
- Sea salt and pepper to taste.
- In a large pot, heat up the olive oil under medium heat.
- Add the onions, ginger, and garlic and cook 4-5 minutes until the onions are translucent.
- Add the all of the other ingredients except the coconut milk and the spinach, and bring to boil.
- Once boiling, reduce the heat and simmer for 20-25 minutes until the sweet potatoes are tender.
- Add the coconut milk and the spinach, and cook 2-3 minutes until the spinach is wilted.
This will make 6 servings