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Lentil and sweet potato soup recipe
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Prep Time:
260 minutes
Cook Time:
35 minutes
Total Time:
295 minutes
Wholesome high-protein lentil and sweet potato soup with aromatic ginger, garlic, and chili. Vegan, gluten-free, and topped with creamy cashew swirl. Perfect winter warmer!
Ingredients:
  • 18.20 gm extra virgin olive oil
  • 1 red onion, finely chopped
  • 2 carrots, peeled, chopped
  • 2 garlic cloves, crushed
  • 2 tsp finely grated fresh ginger
  • 1 long fresh green chilli, chopped, plus extra, thinly sliced, to serve
  • 5.00 gm ground cumin
  • 1⁄2 tsp ground turmeric
  • 500g sweet potato, peeled, coarsely chopped
  • 150g dried red lentils, rinsed, drained
  • 500ml (2 cups) gluten-free salt-reduced vegetable stock
  • Fresh coriander leaves, to serve
  • Toasted coconut flakes, to serve
  • 70g raw cashews
  • 500ml (2 cups) boiling water
  • 80ml (1⁄3 cup) reduced-fat coconut milk
  • 10.60 gm fresh lime juice
Instructions:
  • Make the cashew coconut cream by placing cashews in a heatproof bowl, covering them with boiling water, and setting aside to soak for at least 4 hours.
  • In a large saucepan over medium heat, warm the oil. Sauté the onion and carrot until softened, about 5 minutes. Stir in garlic, ginger, chili, cumin, and turmeric. Cook until fragrant, about 1-2 minutes. Mix in sweet potato and lentils, then add stock and 750ml (3 cups) water. Bring to a boil, then simmer partially covered for 25 minutes until vegetables and lentils are tender. Let it cool slightly before serving.
  • To complete the cashew cream, start by draining the cashews. Then, blend the drained cashews with coconut milk and lime juice in a blender until the mixture is smooth and creamy, which should take about 2-3 minutes. Once done, transfer the cream to a bowl and set aside. Don't forget to clean the blender afterwards.
  • Blend the soup mixture in batches until thick and smooth. Serve in bowls, drizzle with cashew cream, and top with coriander, coconut, and extra chili. Season to taste and enjoy!

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