There’s something about a crisp fall afternoon or evening where you can whip up a quick and hearty soup, place yourself on the couch (wrapped in your favourite blanket) and enjoy your favourite television show. That’s what happened to me when I made this soup! My last farm share box included a lot of sweet potatoes. And I thought instead of roasting the sweet potatoes which I often will do, why not try to make a soup out of it? Well, here you go! A soup that’s sweet from the potatoes and a hint of spicy from the chili flakes, hearty, vegan and just makes you feel all warm inside! A great recipe to add to your soup season!
4 servings / 15 mins prep time / 50 mins total time
1 tbsp olive oil
½ tsp red chili flakes
1 small onion, diced
½ tsp salt
¼ tsp black pepper
1 tsp coriander
½ tsp curry powder
2 cups sweet potato, cubed
1 can on lentils, rinsed and drained
2-3 cups vegetable broth
1 can of coconut milk
On a large cold soup pot add the olive oil and red chili flakes and turn the heat to medium. This allows the chili flakes to infuse into the oil first.
When the flakes just start to cook and sizzle add the onion and allow it to soften, about 5 minutes.
Add the salt, pepper, coriander and curry powder and cook until fragrant and incorporated, about 1 minute.
Add your sweet potatoes and lentils. Then add your coconut milk and vegetable broth. Two cups of broth should cover your sweet potatoes, if it does not, add the third cup or until the potatoes are covered with liquid.
Bring to a boil and cook for 10 minutes, then reduce the heat to medium low and simmer gently for 15 minutes or until the potatoes are tender.
Using an immersion blender or food blender, blitz until the soup is smooth, adding more broth to reach your perfect soup consistency.
To serve, ladle soup in a bowl and top with a bit more coconut milk and chili flakes, and enjoy!