Sweet potato soup is one of our favourites, it’s so delicious and filling. It’s also packed with a whole heap of beneficial vitamins. Which is something we could all do with at the moment. I hope you are all keeping well in these confusing and strange times? We have been taking advantage of the great weather where we are, sunshine is great for the soul.
This is a slight adaptation of my original sweet potato soup recipe, but I have added lentils. To help fill you up for longer. It’s still slightly spicy, which I adore to be honest. I just love this soup, especially with hot crusty bread piled with butter. It freezes great and lasts in the fridge for four days. I think it tastes even better the next day in all honesty that’s if you don’t eat it all in one go.
Sweet Potato and Red Lentil Soup
Prep time: 5- 10 mins
Cook time: 20 mins
Total time: 35-40 mins
- 500g sweet potato, chopped in to small cubes
- 1 white onion, finely chopped
- 50g red lentils
- 1 red pepper, finely chopped
- 1 red chilli, three quarters of the seeds removed and chopped finely
- 2 carrots, chopped in to small rounds
- 400g tin coconut milk
- 1 and a quarter litres vegetable stock
- 1 tsp spicy paprika
- Half tsp turmeric
- Half tsp cumin
- Quarter tsp cayenne pepper
- 1 and a half tbsp oil
- Add onion, potato, pepper, chilli and lentils to a medium pan with the oil and cook over a medium heat for 10 mins. Stirring often.
- Add spices, stir. Then add coconut milk and vegetable stock and bring to a boil, cook for 20 mins.
- Blend all ingredients together using a hand blender.
- Serve hot or allow to cool and store in an airtight container in the fridge for up to 4 days.