If you are a sweet potato lover, this recipe is for you. The base is seasoned with the perfect combination of spices like cinnamon, paprika and turmeric that emphasize the wonderful flavor of the sweet potato. The lentils add even more nutrition and an essential texture to the soup. Sweet Potato Lentil Soup is a welcome choice for sick days, chilly nights or just times when you are craving something sweet and warm for a meal.
Fall is always the season that individuals get sick because of the season transition from summer to winter. Sweet Potato Lentil Soup should be your first choice when looking for a recipe to pick you up if you happen to catch something during that time of the year. It is full of vitamins, minerals, phytonutrients and everything else to make you well again.
Vegan and free of added salt, sugar, oil, gluten, soy, nuts and seeds.
Reasons to love this recipe: sweet potato, festive fall colors, nutritious
Serves 3-4 people
- 1 1/2 lb (.75 kg) of sweet potatoes, roughly chopped
- 2 large carrots, roughly chopped
- 1 brown onion, roughly chopped
- 1 inch fresh ginger, skinned and minced
- 3 cloves of garlic, roughly chopped
- 1 tsp sweet paprika
- 1 tsp cumin
- 1 tsp turmeric
- 1/2 tsp cinnamon
- black pepper to taste
- 1 cup of red lentils, sprouted
- water or vegetable stock
Pressure cook red lentil sprouts in 1/2 cup of liquid (water or vegetable stock) for 2 minutes on full pressure. Release, remove the lentils from the pressure cooker and set aside. Next add all ingredients but the red lentils to the pressure cooker. Add enough cooking liquid to cover the ingredients. Pressure cook on full pressure for 5 minutes. Use a blender, immersion or countertop, to blend all the ingredients but the red lentils smooth. Mix the smooth soup and the red lentils together. Enjoy immediately.