Curried Sweet Potato, Carrot & Red Lentil Soup

Name: Curried Sweet Potato, Carrot & Red Lentil Soup
Ingredients: 1 onion, chopped; Canola or olive oil, for cooking; 1 Tbsp (15 mL) grated fresh ginger; 1 to 2 garlic cloves, crushed; Canola or olive oil, for cooking; 2 tsp (10 mL) curry paste or powder; 4 cups (1 L) chicken or vegetable stock; 4 cups (1 L) chicken or vegetable stock; Salt to taste; ½ cup (125 mL) dry red lentils; 1 medium sweet potato, peeled and cut into chunks; 1 carrot, peeled and chopped; 2 tsp (10 mL) curry paste or powder; ½ to 1 cup (125 to 250 mL) half-and-half (optional); Plain yogurt or sour cream, for serving (optional); Plain yogurt or sour cream, for serving (optional)

Preparation info

Serves
6

Difficulty
Easy

Appears in

Spilling The Beans

By Julie Van Rosendaal and Sue Duncan

Published 2011

About

This is one of the most popular soups in our houses—many a yogurt containerful can be found in both of our freezers. (Fortunately it’s easily identifiable by virtue of being bright orange.) If you don’t want to use cream, swirl in some plain yogurt or evaporated milk at the end, or leave it out altogether. We have been known to take this soup with us in our to-go coffee cups to sip on in the car or at our desks. One can only drink so much coffee (trust us on that).

Ingredients

Soup
Gluten-free
Vegan

Ingredients

Method