Just an other soup recipe, I can’t help, all I wanna eat nowadays is soup. I think that one of the best ways to stay warm is to get a big bowl of hot soup. Great thing is that I can also prepare a large amount of these soups and eat it the next days. Anytime I would feel I need a little energy and something to warm me up, I just get a bowl of a soup. Yummy!
I have already talked about, how much I love roasting my veggies for a soup, I did that with the sweet potatoes now too. And here I have also mentioned what a great soup ingredient the red lentils are. This soup is the combination of these two now, and it is so creamy and tasty!
I used some cashew cream again, it makes this sweet potato soup just even creamier and richer. I can’t really imagine any better dish for these cold days than this recipe, it is truly amazing! And don’t forget to add a lots of chili and ginger, that will make the soup so heartwarming.
- 1 large sweet potato
- 3 carrots
- 1 cup of red lentils
- 1 onion
- 3 cloves of garlic
- 2 tbsp tomato puree
- 1 liter water or vegetable stock
- olive oil
- 1 tbsp coconut oil
- 1 tsp cumin
- 1 tsp turmeric
- 1 tsp smoked paprika
- salt, pepper
- Preheat oven to 200°C. Peel you carrots and sweet potato and cut them into small pieces. Drizzle a good amount of olive oil on them and sprinkle salt and pepper on top. Bake them for about 40 minutes.
- Chop your onion and garlic into small pieces and start to cook them in a sauce pan on the coconut oil. After 5 minutes add the spices, the tomato mark and the lentils stir them well together. Add the water or vegetable stock and cook for 15 minutes or until the lentils are soft.
- Add the roasted vegetables and the lentil soup in a blender and blend until smooth. Serve with the cashew cream on top.