Golden Sweet Potato Lentil Soup with Coconut Milk
This Golden Sweet Potato Lentil Soup with Coconut Milk is hearty and filling, yet light and creamy, making it totally Summer-approved!
Ingredients
Cooking Instructions
step 1
Finely chop the Onion (1)
step 2
Crush the Garlic (3 cloves)
step 3
Finely chop the Bell Pepper (1)
step 4
Peel and quarter the Sweet Potatoes (1 1/2 cups)
step 5
Wash and roughly chop the Fresh Cilantro (to taste)
step 6
Bring a medium sized pot of water to the boil. Add the sweet potato and cook for 10-12 minutes or until soft. Drain and then mash the sweet potato. set aside.
step 7
In a large, deep skillet, add Coconut Oil (1 Tbsp) with onion and garlic.
step 8
Cook over medium heat for 2 to 3 minutes, then add bell pepper, Chili Powder (1 Tbsp), Ground Turmeric (1 tsp), Curry Powder (1 tsp), Ground Cumin (1 tsp), Salt (1/2 tsp), and Ground Black Pepper (1/2 tsp).
step 9
Cook another 5 to 7 minutes or until onions are translucent.
step 10
Add the Red Lentils (1 1/2 cups), Canned Diced Tomatoes (1 3/4 cups), Tomato Paste (1/3 cup), and Vegetable Broth (3 1/3 cups). Stir to combine and bring to a boil.
step 11
Once mixture has reached a boil, reduce to simmer and cook for 15 to 20 minutes, stirring occasionally.
step 12
Once lentils are tender, stir in Coconut Milk (1 can) and sweet potato, and stir until well combined. Cook until mixture is heated through.
step 13
Garnish with fresh cilantro ( to taste). Serve with Greek Yogurt (to taste), Sour Cream (to taste), and Tortilla Chips (to taste).
