Sweet potato & lentil soup

Happy weekend all! This post is an exciting one for me since it’s the first time I’ve used my immersion blender! I made sweet potato & lentil soup, which came out phenomenal, if I do say so myself This soup was inspired by Rachel over at Shedding It. I tweaked it a bit and used:

• 1.5 cups lentils
• 2 medium-sized sweet potatoes
• 3 celery stalks
• 3 carrots
• 2 shallots
• 1 box vegetable stock
• 4 cups water
• 3 Tbsp butter
• 1.5 Tbsp curry
• 1 Tbsp ginger
• 1.5 tsp cumin
• 1.5 tsp coriander
• dash cayenne pepper
• dash cinnamon
• salt + pepper to taste

Method:

• Melt butter in pot over medium heat. Add shallot, celery, carrot and sweet potatoes. Cook until tender, about ten minutes.
• Add curry, cumin, coriander, cayenne, cinnamon, ginger, salt and pepper. Let cook about one minute.
• Add lentils, vegetable stock and water. Let it come to a boil and then lower heat. Let soup simmer for 45 minutes.Puree with immersion blender if desired!

Prep and hands on cooking – about 25 minutes.
Cook time – 45 minutes.
Total – 1:10 hours.

Before:

After:

Pureed with a dollop of tangy Greek yogurt. I don’t know how I have lived 21 years without an immersion blender! Second best kitchen tool to the Microplane.

This soup is slightly smoky, slightly spicy and slightly sweet. I love the flavor combination and am psyched I can eat this all week long! I knew I wanted to make a big soup recipe so that I didn’t have to worry so much about meals during midterm time. For just a little time and effort on the weekend, I knocked out having to make four or five dinners during the week. Another plus: between the sweet potatoes, lentils and other veggies, this soup is a nutritional superstar!

Give this soup a try!

Enjoy the rest of your weekend

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