Roasted Sweet Potato, Leek & Red Lentil with Yellow Curry Soup
Image c/o Poonam Varma, thank you.
This is another super simple soup that is nutritious and delicious. This combination of zesty spices and sweet flavours will have you saying, “YUM.” Check out this method for how to bake a whole sweet potato.
1–2 tablespoons butter or olive oil
2 medium leeks, washed and chopped in half-moons
2 garlic cloves, finely chopped
1–2 tablespoons fresh grated ginger
1 teaspoon turmeric
2–3 teaspoons fresh thyme springs
Salt and pepper to taste
2 medium carrots, diced
1 stalk of celery, sliced
4–5 cups water or stock, divided
2 medium sweet potatoes, roasted
1½ cup red lentils, rinsed well
Sliced chives, crumbled goat cheese or lime wedges for garnish
Warm oil or melt butter in a medium soup pot over medium heat.
Add leeks and sauté about 3–4 minutes.
Stir in garlic, yellow curry paste, ginger, turmeric, thyme, salt and some black pepper.
Stir until leeks become wilted about 4–5 minutes.
Reduce heat to medium, add carrots and celery. Continue to stir for 3–4 minutes.
Add about ½ cup of stock or water, and roasted sweet potatoes.
Add lentils, stir until lentils are coated.
Increase heat to medium high, add remaining stock or water and bring soup to a slow boil.
Simmer on medium low heat, uncovered, for 10–12 minutes or until lentils are soft and cooked through.
Partially blend with immersion blender or leave chunky. Serve warm and garnish with chives and a dollop of goat cheese with lime.
Contact Tony: Tony@ModaNutrition.com