If you happen to follow me on Pinterest, you may have noticed that I went on a bit of a soup-pinning frenzy last week. I'm always on the lookout for new soup recipes to try; I love that within 30-45 minutes, you can cook up a (in my case, typically large) batch of soup. I've been on a curry kick lately (perhaps because curry flavors aren't typically on Northern Wisconsin restaurant menus?!), and a few recipes I found for soups that featured the flavor of curry inspired the creation of this Curried Lentil and Sweet Potato Soup. I'm typing these recipe headnotes as the soup is cooking on the stovetop in the kitchen; it smells unbelievable in here right now and I cannot wait to serve myself up a bowlful and dig in!
makes 4-6 servings
1 tablespoon extra-virgin olive oil
1 yellow onion, chopped
2 medium carrots, chopped finely
sea salt and freshly ground black pepper, to taste
1 large garlic clove, minced1/2 teaspoon grated fresh ginger
2 small sweet potatoes, peeled and diced
1 tablespoon curry powder
1/2 tablespoon garam masala
1/2 teaspoon ground turmeric
1 teaspoon cumin
4 minced cloves garlic
2 Tbsp minced fresh ginger
2 peeled and diced sweet potatoes
2 cups low-sodium vegetable broth
2 cups filtered water
1 cup rinsed red lentils
2. Add in the minced garlic and grated ginger. Saute until fragrant, about 30 seconds.
3. Carefully add in the diced sweet potatoes. Cook for an additional minute.
4. Stir in the curry powder, garam masala, turmeric, and cumin. Cook for about 30 seconds, or until fragrant. Pour in the vegetable broth and water. Stir in the lentils. Increase the heat and bring the soup to a boil. Then reduce the heat and simmer until the lentils are cooked, 25-30 minutes.
5. Season the soup to taste with salt and pepper.