Curried Sweet potato and lentil Soup


1 large sweet potato, sliced and peeled
half a pound of carrots
3 cups of vegetable stock
1/2 cup of chopped shallots
3 cloves of garlic minced
1 tbsp of olive oil
1/4 tsp of red pepper flakes
1 tbsp of lemon juice
1 tbsp of Agave
1 cup of diced tomatoes
1 tsp of curry powder
1/4 tsp of ground cinnamon
1/2 cup of lentils
1 tbsp of Cilantro+ 1 tsp of Cilantro (used to garnish)


1) Begin by bring 2 cups of vegetable stock to a boil, add in carrots and sweet potato and let simmer until tender,
2) Once vegetables are tender let cool before adding mixture to a food processor (you may need to work in batches), puree until mixture is creamy and smooth
3) In a sauce pan heat 1 tbsp of olive oi, add in shallots and saute for 2 minutes or until fragrant, add in minced garlic and saute for 30 seconds, add in cinnamon, curry powder, and red pepper flakes and stir to coat onions and garlic
4) Add in vegetable puree, remaining 1 cup of vegetable stock, diced tomatoes, lentils, lemon juice, agave, and cilantro, bring to a boil then let simmer for 30 minutes
5) serve warm and garnish with cilantro


This hearty Indian inspired soup was made using fragrant spices, fresh herbs, and seasonal ingredients. The Soup was quite flavorful and delicious, with a slight hint of spiciness combined with a trivial sweet flavor. Most importantly my Dad loved it, he raved about the delicious combination of flavors, the creamy consistency, and the beautiful vibrant orange coloring of the soup !


Wednesday, January 25, 2012 - 8:31am


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