Red lentil sweet potato carrot soup with a heart-warming blend of spices, one of the best Autumn soups that makes the transition from the hot summer to the cold days ahead. Light, but filling, this soup makes the perfect choice if you are looking for light Thanksgiving appetizers to ease the way to that Turkey roast everybody’s been waiting for. My red lentil sweet potato carrot soup will not disappoint; it’s healthy, nutritious, and super delicious.
You know already what is my approach to home cooking: nothing too complicated, simple ingredients, good flavours, and no sharp spices that overpower the very taste of the food. There has to be a good balance though between all the ingredients. And that’s what l have used here. The right amount of spices like turmeric, ground cumin, ground coriander, curry powder and cayenne pepper simply transformed this soup from a (still) tasty soup to a WOW soup.
Now, isn’t it a fine combination: red lentils, an excellent source of folate, dietary fibre, countless vitamins and minerals, sweet potato, the Autumn’s darling, and carrot, the humble root veggie we all like to munch on. I really enjoyed this soup, l couldn’t wait to have a taste once it was ready. When it comes to cooked food, it has to be really hot, it loses it’s taste when it cools down. Or, at least, that’s how l like it.
I try to cook with lentils as often as possible, although l must admit, it doesn’t always happen. Stews and soups are the best way to cook them. The Hearty brown lentil soup l made a while ago is still a favourite in the house. But, whether you cook with red, brown, or green lentils, they all make a great choice every time you are after healthy food. What l like about the split red lentils is that they cook really fast, no soaking needed whatsover.
But do you now what’s so great about this soup? It’s so creamy without having a single drop of cream added. By all means, you can add some cream if you like, or soy cream, in case you want to keep it as a vegan soup. But it really doesn’t need any. As for the texture, feel free to add more or less vegetable stock, depending how thick you want it. Feel free to increase the amount of spices too, if you like food rather spiced up.
I can’t believe l’m already talking about Autumn recipes. We might still be enjoying summer, but Autumn is right around the corner. I’m so not prepared for the harvest season. Not that l don’t like it, l do, but really? Where has the time gone??? It’s crazy, it feels like you blink, and next thing you know, you are heading slowly, but surely towards another end of the year. Oh, well.
Red lentil sweet potato carrot soup with a heart-warming blend of spices, one of the best Autumn soups that makes the transition from the hot summer to the cold days ahead. Light, but filling, this soup makes the perfect choice if you are looking for light Thanksgiving appetizers to ease the way to that Turkey roast everybody's been waiting for. My red lentil sweet potato carrot soup will not disappoint; it's healthy, nutritious, and super delicious.
- 1 cup split red lentils
- 2 medium sweet potatoes
- 1 carrot
- 2 1/2 cups vegetable stock (broth)
- 1 small onion
- 1/4 tsp ground coriander
- 1 tsp turmeric
- 1/4 tsp cayenne pepper
- 1/4 tsp ground cumin
- 1/4 tsp curry powder
- 1 tbsp freshly-chopped coriander leaves (cilantro)
- 1 tsp vegetable oil
- 1 tsp salt
- 1/4 tsp black pepper
Peel and cut the onion.
Heat up the oil and sautee the onion for about 5 minutes until transluscent.
Meanwhile, peel and cut the sweet potatoes and carrot into cubes.
Rinse the lentils with cold water until the wayer runs clear, and add them to the onion together with the carrot, sweet potatoes and vegetable stock.
Cook for 20 minutes, or until the vegetables are tender.
Season well with salt and pepper and add all the spices too.
Remove from the heat and transfer to a blender.
Blend to the desired consistency.
Serve hot with freshly-chopped coriander leaves.
I’m bringing this recipe to #Recipeoftheweek