Red Lentil and Sweet Potato Curried Soup
2 medium sweet potatoes, peeled and cut into 2" chunks
¼ cup olive oil
1 yellow onion, diced
2 garlic cloves, minced
1 teaspoon fresh ginger, minced
1 tablespoon garam masala
½ teaspoon coriander
½ teaspoon cumin
½ teaspoon turmeric
1/8 teaspoon red pepper flakes
1 cup dry red lentils
1 teaspoon kosher salt
5 cups of chicken or vegetable stock
1 cup of coconut milk
1/2 cup of water
Preheat oven to 350º F. In a medium bowl, toss sweet potatoes and 2 tablespoons olive oil. Spread onto a baking sheet and sprinkle with a pinch of salt. Bake for one hour or until fork tender.
About 30 minutes into the sweet potato cooking time in a medium saucepan, heat remaining olive oil over medium-high heat. Add in diced onion and sauté for 5 minutes until onions start to sweat and become tender. Add garlic and ginger and sauté for 30 seconds more. Add in garam masala, coriander, cumin, turmeric and red pepper flakes. Cook for 30 seconds. Add in lentils and stock. Bring to a boil, cover, reduce heat to medium-low and simmer for 25-30 minutes.
When sweet potatoes are done, mash lightly and add to the soup. Season with salt and pepper as desired. Continue cooking for an additional 15 minutes. Using an immersion blender (or cooling slightly and using a regular blender or food processor), mix soup until smooth and no lumps remain. Add in coconut milk and simmer over medium-low heat for five minutes.
Serve warm with a dollop of Greek-style yogurt or sour cream.
Makes 4 servings.
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Photo by Shaina Olmanson