Curried Coconut Sweet Potato, Carrot & Red Lentil Soup
Coconut and sweet potato make this hearty lentil soup both creamy and filling, but you'll still want to go back for seconds!
Keywords
- middle eastern & indian
- boiling
- split (red
- yellow)
- dairy-free
- gluten-free
- home cook
- english
- fall
- sweet potato
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Cooking tools:
- Pot
- Immersion blender
- Blender
- Chef's knife
- Cutting board
- Grater
- Measuring cup
- Measuring spoon
- Stove
- Wooden spoon
- Ladle
- Kitchen spoon
Ingredients
- canola oil, for cooking
- 1 onion, chopped
- ¼ cup (60 mL) cilantro stems, chopped
- 2 garlic cloves, crushed
- 1 Tbsp (15 mL) fresh ginger, grated
- 2 tsp (10 mL) curry paste or powder
- ½ cup (125 mL) red lentils
- 1 medium sweet potato or yam, peeled and diced
- 2 carrots, peeled and chopped
- 4 cups (1L) chicken or vegetable stock salt to taste
- 1-14 oz (398 mL) can coconut milk
- fresh cilantro, for garnish (optional)
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