When it’s chilly outside, what’s better than cozying up with a steaming bowl of soup?
This sweet potato lentil soup from Nosheen Babar, owner of Untold Recipes by Nosheen LLC, is just the thing to warm you from the inside out.
“This delicious soup is aromatic and silky smooth in texture,” she says. “A budget-friendly, dairy-free meal that can be made ahead of time and frozen for a perfect meal-prep option, this one-pot recipe has a cooking time of just 30 minutes. Three simple and vibrant toppings add a beautiful pop of color and some texture.”
INGREDIENTS
- 2 cups diced sweet potatoes
- ½ cup red lentils
- 1 cup diced granny smith apples
- 2 chopped leeks
- 1 stalk lemongrass
- 4 cloves garlic
- 32 ounces chicken broth
- 2 tsp salt
- 1 teaspoon black pepper
- ½ teaspoon smoked paprika
- 1 can (14 ounces) coconut milk
GARNISH
- 6 teaspoons chili oil
- 6 teaspoons toasted pistachios
- 6 teaspoons pomegranate seeds
- 1 teaspoon red chili flakes
- 1 teaspoon red chili powder
- 1 tsp smoked paprika
- ⅓ cup good quality olive oil
Instructions:
- Peel and chop the sweet potatoes, apples, and leeks; measure and add to your cooking pot.
- Cut the lemongrass stalk into two long pieces. Slice each piece lengthwise and add to the pot along with the garlic.
- Add the broth, salt, black pepper and paprika, and turn the stove on high.
- Once the mixture reaches a boil, turn the heat to low and let it simmer for 30 minutes.
- Turn the stove off. Take the lemongrass out, as It’s too stringy to eat, and puree the rest of the ingredients using an immersion or regular blender.
- Add the coconut milk, mix well and adjust the seasoning to your taste if needed.
- Bring to a gentle boil. Turn the stove off and serve.
Garnish:
• Add red chili flakes, red chili powder and paprika to olive oil. Let mixture sit on the counter for at least two hours for the flavors to infuse, and then use it to garnish.
• Roughly chop salted pistachios and lightly dry toast in a non-stick frying pan. Cool completely and use to garnish.
• Deseed a pomegranate or (or use POM pomegranate arils) and use as a garnish.
TIPS
- Pick the right potatoes: You want to make sure to pick sweet, less starchy, and creamy potatoes. For this, make sure to choose small to medium potatoes that are firm and smooth with no cuts or cracks. The skin should be red and the flesh orange.
- Cook the vegetables till fork-tender: If you want a creamy and silky soup, make sure to cook the vegetables till they’re fork-tender. Otherwise, the immersion blender or regular blender may not be able to blend them completely.
- Always cool to room temperature: Make sure to cool the soup to room temperature before you store it to prevent bacterial growth.
