Friday, June 10, 2011

Curried Sweet Potato, Carrot & Red Lentil Soup with Ginger


I love making soup, and this one comes together so easily and quickly. I have some other favourite soups that are more involved, but for a tasty weeknight soup where you just throw everything into a big pot, simmer then puree, this one is perfect. I'm still pining for an immersion blender though!


I haven't posted an Abby photo in a while!


If this sounds good, you might also like:
Curried Sweet Potato Soup
Greek Red Lentil Soup with Lemon, Rosemary and Feta Cheese
One Wild Chick Soup
Vegetarian Pho

Curried Sweet Potato, Carrot & Red Lentil Soup with Ginger
Adapted from Dinner with Julie

1 tsp olive oil
1 large onion, chopped
2 garlic cloves, crushed
1 tbsp grated fresh ginger
1/2 cup dry red lentils
1 medium or 2 small dark-fleshed sweet potato, peeled and cut into chunks
3 carrots, peeled and chopped
2 tsp curry powder
4 cups vegetable stock
salt, to taste
1/4-1/2 cup plain yogurt (optional)

In a medium pot, heat a drizzle of oil over medium-high heat and sauté the onion, garlic and ginger for 3-4 minutes, until soft. Add the lentils, sweet potato, carrots, curry powder and stock, along with a cup of water. Bring to a boil, then turn the heat down, cover and simmer for half an hour, until the vegetables are very tender.

Season with salt, add the yogurt (if you’re using it) and use a hand-held immersion blender to puree it right in the pot. Alternatively, transfer it in batches to a blender and puree until smooth or mash it roughly with a potato masher.

Serve hot. Leftovers can be stored in the fridge for up to a week, or cooled and frozen for up to 6 months. Serves 4.

12 comments:

Sherry G said...

Yay Abby's back! She's the cutest!

Jacqueline said...

I made pretty much the same soup at lunchtime. Fresh coriander replaced your curry powder though. I could see how that would be a good addition :)

Joanne said...

You had me at curried sweet potato, but I'm also super glad that this is so easy!

Xiaolu @ 6 Bittersweets said...

Love the pretty swirl -- curry and sweet potatoes sound fantastic together!

Eschelle said...

sounds and looks just divine... bet i'll have that cat's expression when i try this one out!

Johanna GGG said...

love the photo of the soup and great to see abbey again - it is has been too long - now you just have to get an immersion blender - I use mine heaps for smoothies and soups and they aren't too expensive (well not here) - I pined for mine when it broke down recently and I had to buy a new one

Chucky said...

Hi Ashley. Umm... I hope that my local produce market has sweet potatoes when I visit them today. This both looks and sounds absolutely delicious. My wife and I are wanting to have more soups in our lunches to get away from the starchier breads, rice, and pasta.

The ingredients are singing the sound of flavor within my mind.

Thanks for sharing the recipe!

Kiersten said...

What a gorgeous kitty!

janet @ the taste space said...

Lots of my favourite ingredients in this soup - looks great, Ashley! :)

As well, yay for more Abby photos!!

RFR said...

I really like that you put lentils in here.

Judi Malcolm said...

Thanks for the soup recipe Ashley! Before I make it, I would like to know a couple of things. Your ingredient list calls for curry powder, but your instructions mention curry paste. Can they be interchanged using the same measurement? Also, your ingredient list didn't call for half and half.... if I use it, how much would you suggest, and actually, I will probably use 2%...

Thanks again!

Judi

eatme_delicious said...

Judi: I changed some of the ingredients and forgot to update the recipe instructions. I've updated it now. :)