Recipe
March 17, 2013
Curried Sweet Potato, Carrot & Red Lentil Soup Recipe
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).
Directions
Yield:
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).
[img_assist|nid=2308026|title=|desc=|link=none|align=middle|width=225|height=284]Julie Van Rosendaal