Quick, warming and creamy soup, ideal for the cold, dreary winter days. Sweet potatoes and red lentils meet fine coconut milk and curry. Quick to make, vegan and gluten-free. Together with crunchy croutons, a real treat for the soul.
FOR THE SWEET POTATOES Preheat oven to 175 degrees convection (195 degrees top-bottom heat) and line with a baking paper or permanent baking mat. Place sweet potato slices, olive oil, and salt in a large bowl and stir until well combined. Spread evenly on baking sheet, place in oven and roast for 30 minutes.
2 Piece large sweet potatoes, 15 ml Olive oil, A strong pinch of salt
FOR THE REST OF THE SOUP heat a large pot with oil on the stove. Add the onion and garlic, stir and sweat for a few minutes. Add red lentils and continue to sweat. Add curry powder, turmeric, cinnamon and salt and continue stirring.
15 ml Olive oil, 1 Piece Onion, 2 Piece Garlic cloves, 100 g red lentils, 2 tbspn Curry powder, 1 tbspn Turmeric, ½ tbspn Cinnamon, Salt to taste
Deglaze with coconut milk.
400 ml Coconut milk
Add vegetable broth and lemon juice and simmer, covered, over medium heat for 20 minutes until lentils are tender.
500 ml Vegetable broth, 30 ml Lemon juice
Place soup in a blender (or use a blender) along with the roasted sweet potatoes and puree until smooth. Season to taste and add salt if necessary.
Divide into plates, garnish as desired and enjoy!
Bread croutons, Fresh parsley, Sesame, Vegetable cream, Chili flakes
Keeps up to 2 days covered in the refrigerator, frozen up to 4 weeks. Is very suitable for reheating.