Sweet Potato Red Lentil Coconut Curry Soup

It's hard to believe that the first day of October is upon us... It seems like it's only June, with the whole summer in front of us, but I have a feeling the holidays will be here before we know it.  With the prediction of 50 inches of snow in the Mid-Atlantic area this Winter, I look forward to making more soups and stews, that are hearty and filling.  There's something about a nice, filling soup that warms the soul. I came across this one on the Purely Elizabeth blog (if you haven't tried her boxed cookie and pancakes mixes, I highly recommend - no hydrogenated oils, no GMO, no refined sugars) while perusing Facebook one afternoon.  It's thick, like a stew, full of flavor and perfect for a Meatless Monday meal! (It also reheats nicely)

Sweet Potato Red Lentil Coconut Curry Soup

Ingredients

  • 3 sweet potatoes, peeled and diced into small pieces
  • 2 tbsp olive oil
  • 1 onion, diced
  • 1 tbsp fresh grated ginger
  • 1 garlic clove, minced
  • 4 cups of vegetable stock
  • 1 can of light coconut milk
  • 1 tbsp red curry paste
  • 1 cup red lentils
  • salt to taste
  1. Preheat oven to 425. Toss sweet potatoes with 1 tbsp of olive oil and roast for 25 minutes.
  2. Meanwhile, in a medium pot, sauté the ginger, onion, garlic in oil until softened.
  3. Add all the other ingredients, simmer, covered, for 25 minutes or so.
  4. Add roasted sweet potatoes and continue to simmer for 10- 15 minutes.
  5. Use an immersion blender (or food processor) to blend into smooth or desired consistency.
  6. Enjoy!