This is a recipe I put together yesterday after having sweet potato soup recently suggested to me as a soup idea. Sweet potatoes contain vitamins B, C, D, magnesium, potassium and beta carotene. I looked through a few recipes and came up with this version. The red lentils add an extra nutritional boost as well. I quite enjoyed the thick texture and rich taste of the coconut along with the spices, which have a slight curry flavour.
Sweet Potato Soup
4-5 medium sweet potatoes, peeled and diced
1 onion, chopped finely
1 clove garlic, minced
1 apple, peeled and chopped
1 tablespoon coconut oil
4-5 cups of vegetable stock
1/2 cup of red lentils, rinsed
1 tablespoon creamed coconut (concentrated coconut, available at health food stores) (optional)
1 tsp ground cumin
1 tsp ground tumeric
1 stalk lemongrass
8-10 cilantro stems
salt, pepper and lemon juice to taste
In a large pot, saute onion, garlic, apple and sweet potato until softened. Add vegetable stock and red lentils, bring to a boil. Add creamed coconut, cumin and tumeric, stir. Add lemongrass and cilantro stems. Simmer until sweet potatoes are very soft. Remove lemongrass and cilantro stems. Use a handheld immersion blender to puree the soup. Season with salt, pepper and lemon juice to your taste. Enjoy!
