This vegetarian soup recipe is SO rich, luscious, and packed with plant-based protein! The fresh ginger, curry powder, and cayenne give this dish a fresh kick of flavor. And, that flavor kick pairs perfectly with the sweet potato and creamy coconut milk! Cooking with ghee really brings out all of those natural flavors, but you could use coconut oil or another fat substitute to make this a vegan meal prep lunch. Top it with your favorite yogurt, or try my raita recipe!
Roasted Sweet Potato
paprika to taste
pepper, to taste
salt, to taste
2 cups sweet potato (peeled & cubed)
30 oz canned coconut milk
1 carrot chopped
1/4 tsp cayenne (optional)
1 celery stalk chopped
2 Tbsp curry powder
1 Tbsp fresh ginger minced
3 garlic cloves diced
2 tsp ghee or coconut oil
1 cup green lentils (uncooked)
1 onion diced
3/4 tsp sea salt
yogurt of choice (or raita!)
Preheat oven to 400°F (200°C).
Cut sweet potato into cubes. On a baking sheet lined with foil, toss cubes with oil and seasonings.
Roast 30-40 minutes, until soft and starting to brown.
While sweet potatoes roast, add 1 ½ cups water to a saucepan and bring to a full boil. Add 1 cup uncooked green lentils to boiling water and cook 2-3 minutes (or according to package directions).
Reduce to medium-low heat and simmer 20-30 minutes.
When finished simmering, drain and set aside.
In a separate saucepan over medium heat, add ghee, onion, celery and carrot. Cook for 2-3 minutes, until onions start to sweat.
Add garlic, ginger, and seasonings. Cook another minute.
Add roasted sweet potato and coconut milk. Bring to a boil and turn down to a simmer for 20-25 minutes.
Enjoy the soup as is, or you can use a blender for a creamier soup. Pour contents of sauce pan into a blender, blend to desired consistency, and return blended mixture to saucepan. Or, use an immersion blender to blend the soup in the sauce pan. Once soup is desired consistency, stir in cooked lentils.
Serve topped with yogurt of choice, and garnish with cilantro!
Yields ~8 cups of soup.
Serving: ~1 1/3 cups