A healthy vitamin-packed soup from Julie Van Rosendaal. "This smooth soup is mellow and slightly sweet, with a bit of spice. It is delicious to sip out of a to-go cup in the car or at my desk. I recently made a vegan version, using vegetable stock and coconut milk."
1 onion, diced
2 cloves garlic, crushed
1 tbsp grated fresh ginger
1 tbsp canola oil
2 carrots, peeled and diced
1 sweet potato, peeled and diced
1/2 cup red lentils, rinsed
1 tsp curry powder, or more to taste
4 cups chicken or vegetable stock
1/2 cup plain yogurt or whipping cream (35%)
Salt to taste
Step 1: In a large pot over medium heat, sauté the onion, garlic and ginger in the oil, until the onion is softened.
Step 2: Stir in the carrots, sweet potato, lentils and curry powder.
Step 3: Add the stock and 1 cup (250 mL) water. Bring to a boil over high heat, then reduce the heat to medium-low.
Step 4: Simmer, uncovered, until the lentils are tender, about 35 minutes.
Step 5: Purée until smooth. Add the yogurt. Reheat over medium heat (without boiling), and add salt to taste.
Step 6: Ladle up a bubbly bowl of sweet lentil soup.
See more recipes from Sharon Hapton and Pierre A. Lamielle.
Reprinted with permission from Sharon Hapton and Pierre A. Lamielle's The Soup Sisters Cookbook (2012 Appetite by Random House).