Ingredients:
- 1 tablespoon olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 2 medium sweet potatoes, peeled and diced
- 1 cup dried red lentils, rinsed and drained
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 4 cups vegetable broth
- 1/4 cup coconut milk
- Salt and pepper, to taste
- Chopped fresh cilantro, for serving
Directions:
1 In a large pot or Dutch oven, heat the olive oil over medium heat.
2 Add the onion and garlic to the pot and sautĀ for 2-3 minutes until softened.
3 Add the sweet potatoes, lentils, cumin, cinnamon, nutmeg, and vegetable broth to the pot and stir to combine.
4 Bring the soup to a boil, then reduce the heat to low and let it simmer for 25-30 minutes until the sweet potatoes and lentils are tender.
5 Remove the pot from the heat and use an immersion blender to blend the soup until smooth and creamy. Alternatively, transfer the soup to a blender and blend until smooth.
6 Stir in the coconut milk and season with salt and pepper to taste.
7 Serve hot, garnished with chopped fresh cilantro.
This sweet potato and lentil soup is a delicious and hearty meal that’s perfect for chilly days. The combination of sweet potatoes and lentils adds a rich and earthy flavor to the soup, while the warming spices like cinnamon and nutmeg give it a cozy and comforting aroma. With the addition of creamy coconut milk and fresh cilantro, this soup is sure to become a new favorite.
