Spicy Red Lentil, Sweet Potato, and Carrot Soup with Tofu and Bread
Ingredients
- 300ml split red lentils (approximately 1 1/4 cup)
- 500g carrots (or 3-4 carrots)
- 300-400g sweet potato or 1 medium sweet potato
- 1100ml (1.1l) water (or about 50/50 water and crushed tomatoes)
- 50ml oat cream
- 2 tsp chili flakes
- 1 tsp grated ginger
- 3 garlic cloves
- Lime juice (about 1/2 lime)
- 1 tbsp vegetable fond
- Salt and pepper
- Tofu (for topping)
- Bread (for serving)
- Extra chili flakes (for topping)
Preparation
Rinse the red lentils until the water is no longer "frothy."
Peel the sweet potato and carrots. Dice them into small pieces. The smaller the pieces, the quicker they cook.
In a pot, combine the lentils, sweet potato, carrots, water (or crushed tomatoes), vegetable fond, salt, and pepper. Bring to a simmer for 10 minutes.
Add the chili flakes, garlic, ginger, and lime juice to the pot. Let it simmer for another 10 minutes or until the vegetables are fully cooked. Stir occasionally.
Once cooked, use a food processor or hand mixer to blend the mixture until smooth. Add oat cream to thin out the soup. Adjust the seasoning and consistency according to your preference.
Serve the soup warm, topped with tofu and extra chili flakes. Enjoy with freshly baked bread.
