This cozy sweet potato lentil soup is so warming, and perfect for cozy, rainy days. It combines lentils, sweet potato, ginger, curry powder and fresh spinach, and is topped with a luscious cashew cream, fresh cilantro, pumpkin seeds, and hot chili flakes. A little sweet and spicy!
This is a thick soup full of nutrition that will keep you full and energized. I love using lots of ginger, garlic and turmeric in my recipes for their high antioxidant and anti-inflammatory properties. In the colder months, try to incorporate more naturally warming spices into your diet (this is also a great way to reduce the amount of table salt you use in your recipes).
This is the ultimate fall soup to warm you up. Here's how to make it.
Makes 3-4 servings
You'll need:
1 large sweet potato
1 medium yellow onion
5 cloves garlic
2 inches ginger root
2 tsp curry powder
1/2 tsp turmeric
salt, pepper to taste
1 container veggie broth (900 mL)
1/3 cup soaked cashews
3/4 cup lentils
1/4 cup chopped cilantro
juice of 1/2 lemon
Toppings:
fresh cilantro, pumpkin seeds, hot chili flakes
How-to:
Place raw cashews in a small bowl, and soak them in boiling water for about 20 mins. Drain them and blend with about 1/4 cup water to create a cashew cream. Add more water if you need to create a cream consistency.
Peel and chop the sweet potato, onion, garlic and ginger root, and add them into a large pot heated with oil.
Add in the curry, turmeric, salt, pepper.
Cook until the garlic is fragrant and the onion is translucent.
Add in the container of veggie broth, stir well, cover the lid, and bring to a boil. Once boiling, bring down to a medium heat and cook until the sweet potato is soft.
Use a blender or immersion blender to blend the soup ingredients- it should create a smooth consistency.
Add in the cashew cream, lentils, chopped cilantro and the juice of 1/2 a lemon.
To serve, top with some more cashew cream, some fresh chopped cilantro, toasted pumpkin seeds, hot chilli flakes, and extra pepper.
Enjoy this cozy soup!
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