Monday, December 12, 2011

Curried Sweet Potato and Lentil Soup

Is anyone surprised to see yet another sweet potato dish being posted?  That's right, if you're keeping track,  I'm still working on finishing up the last 10lbs of my sweet potatoes.  I paired some sweet potatoes with this lentil soup and I am so happy I did!  I really loved this soup.  I was so happy when my young daughter asked for a 2nd helping because it's full of goodness.  I am certainly going to enjoy this soup for a few healthy and satisfying lunches in the next few days.  I did not make this a vegetarian recipe because I used chicken stock, but you can certainly make it vegetarian by swapping out the chicken stock for vegetable stock. Now I only have 8 pounds of sweet potatoes left to go,  not too bad from the 24lb beginning. :)


2 medium sweet potatoes (peeled and cut into chunks)
2 cups uncooked red lentils (rinsed well)
1/2 cup diced celery
1 medium onion chopped
10-15 curry leaves (see note)
2Tbs ginger/garlic paste (or 1Tbs of each fresh)
1tsp turmeric powder
1tsp cumin seeds (crushed)
1tsp of curry powder
red chili flakes (to taste)
1/2 tsp of dried thyme
8 cups chicken stock or water/bullion equivalent
1Tbs of canola oil
1 cup of coconut milk
juice of fresh lime
Salt to taste

Note:  Curry leaves are available at most Indian grocery stores or Asian Markets.  If you cannot find curry leaves, substitute a bay leave.  Remember to remove the bay leaf before you liquidize the soup, the curry leaves are fine to liquidize. :)


Take your cumin seeds and grind it into a coarse grind.  I like using a mortar and pestle for this step.

 In a large soup pot, heat 1Tbs of canola oil and fry your crushed cumin seeds with the curry leaves for about 30 seconds.
 Next add your onion and celery and saute for 1-2 minutes
 Add your grated ginger and garlic and saute for another 1-2 minutes
 Add your cut up sweet potatoes, washed lentils, turmeric, curry powder, chili flakes and thyme.  Saute for another minute.  **Do not add salt  because salt will make it harder for the lentils to cook**
 Add your chicken or veggie broth next and bring to a boil.  Cook for 20 minutes until the lentils are well cooked and the sweet potatoes are very tender.
 Add you coconut milk next and stir well.  Taste for seasoning.  Add salt at this time.

Blend soup until creamy.  You can use a hand blender or put it into the larger blender in small batches.   Add your lime juice and serve.

Note: Remember to remove the bay leaf before you liquidize the soup, the curry leaves are fine to liquidize. :)

Optional garnish:  fry some more curry leaves until crispy in some canola oil to top the soup.

Enjoy.  Serve with more wedges of lime as a garnish.

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