Flavorful Sweet Potato and Red Lentil Soup with Coconut Cream 🥣🍠
Ingredients
- Approximately 500g sweet potato (1 large or 2 semi medium/small sweet potatoes)
- 250ml (1 cup) split red lentils
- 2 garlic cloves
- Approximately 2cm sliced ginger
- 2 tbsp vegetable fond
- 400ml coconut cream (24% fat)
- 1 tsp chili flakes
- 1/2 tsp smoked paprika
- Salt and black pepper, to taste
- 1 liter water
- Roasted and salted almonds or cashews (for topping)
- Additional chili flakes (for topping)
Preparation
Peel the sweet potatoes and chop them into small cubes.
Rinse the split red lentils.
In a large pot, combine the chopped sweet potatoes, rinsed lentils, minced garlic cloves, and sliced ginger.
Add 1 liter of water to the pot and bring it to a boil.
Stir in the chili flakes, smoked paprika, vegetable fond, salt, and black pepper. Allow the mixture to boil for about 15 minutes, stirring occasionally.
Add the coconut cream to the pot. Taste the soup and adjust the seasoning as needed.
Once the sweet potatoes are soft, use a hand mixer to blend the soup until creamy.
Taste again and adjust the seasoning if necessary.
Serve the creamy soup in bowls.
Top the soup with roasted and salted almonds or cashews, and sprinkle additional chili flakes if desired.
Accompany the soup with garlic bread or toasted bread for a more satisfying meal.
