Ingredients

The following ingredients have 5 Servings
  • 2 teaspoons curry powder
  • 2 tablespoons olive oil or 1/4 cup water, for water saute
  • 2 onions, diced
  • 1 green apple, peeled, cored and diced
  • 3 garlic cloves, minced
  • 1/3 cup cilantro, roughly chopped
  • 1 inch piece fresh ginger, minced
  • 2 large sweet potatoes, cubed
  • 1 cup dried red lentils
  • 5 cups vegetable both, water, or combo
  • 1 can ( 14oz.) coconut milk (light, full-fat or cream) or 1 1/2 cups unsweetened almond milk
  • juice of 1 lime
  • choppped cilantro
  • red pepper flakes
  • coconut cream
  • lime slices

Instruction

  • Heat a large dutch oven or pot (at least a 5 quarts) over medium heat, add the curry powder and toast for about 2 mins. The color will darken slightly and become fragrant. Add the olive oil, and give a good stir, letting the spices sizzle.
  • Next, add the onions, apple, garlic, cilantro and ginger, gently saute for 5 mins, stirring occasionally (things are really starting to smell good now!).
  • Add the sweet potatoes, lentils, broth and milk, bring to a gentle boil, cover and reduce heat to low and let simmer for 20 minutes, sweet potatoes should be fork-tender and lentils soft.
  • Once done, let cool a few minutes and blend until smooth using an immersion blender. Stir in the lime juice (start with 1/2 lime), check for flavor, adding the remaining 1/2 lime juice, salt & pepper to taste.  Add a tad more milk/water if you prefer a thinner soup.
  • with chopped cilantro, red pepper flakes, and a drizzle of coconut cream. For extra brightness, add a squeeze of lime over top.
  • Serves 4 – 6
  • Leftovers can be stored in the refrigerator for up to 5 – 6 days in an airtight container. It’s also freezer friendly and can be stored in the freezer for up to 3 months. Defrost the soup in the refrigerator overnight and reheat on the stovetop over medium heat until warmed through.