Red Curry Carrot & Sweet Potato Soup

Okay. This soup is absolutely delicious and you should probably try it! You may even have all of the ingredients on hand at this very moment. That’s precisely how I dreamt up this soup- with some sweet potatoes that needed cooking and a pantry full of staples (red lentils, vegetable broth, coconut milk)- this soup came together in a snap!

As always, being conscious of meal balance, I made sure this soup included a protein source. I love all varieties of lentils, but I find red lentils to be particularly versatile. Once this soup is pureed, you will have no clue those protein- and fibre-packed lentils are in there. A sneaky ingredient for those less than keen on the healthy stuff (*ahem*…..my husband!).

This soup freezes well too, so makes for a great meal prep recipe on the weekend! I hope you love it!

And for a behind the scenes view of my *very* basic food photography- the cutest assistant and taste-tester there ever was!

Red Curry Carrot & Sweet Potato Soup

Ingredients:

2 medium onions, diced
4 cloves garlic, grated or minced
Thumb-size piece of ginger root, grated
3 tbsp. red curry paste
Juice of one lime (about 2 tbsp.)
1.5L no salt added vegetable broth
1 medium sweet potato, peeled and diced (2 cups)
3-4 large carrots, peeled and diced (3 cups)
1 cup red lentils
1-398mL can coconut milk (full fat for creamier soup)
Optional: a dash of cayenne pepper, to taste

Optional Garnishes:
Tamari pumpkin seeds (recipe here)
Toasted coconut
Thinly sliced radishes
Fresh basil or cilantro
Additional coconut milk or Greek yogurt or kefir

Directions:
1) Heat a drizzle of olive oil over medium heat. Add the onions and cook, stirring occasionally, until softened/ translucent, about 5-7 minutes. Add the garlic and ginger and continue cooking for 2-3 minutes.

2) Add the curry paste and lime juice, stirring to release any stuck-on bits from the bottom of the pot. Cook for 2-3 minutes.

3) Add the broth, sweet potato, carrot and lentils, and stir to combine. Increase heat to medium-high and bring to a boil, then reduce and allow to simmer for 35-45 minutes, or until all of the veggies are soft (*tip: Ensure veggies are quite soft, as this will allow for a smoother consistency once blended).

4) Add the coconut milk and stir to combine. Transfer soup, in batches, to a blender and blend until smooth.

5) Serve! Garnish as desired!

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