Sweet Potato Soup with Tomato and Lentil
Need a gluten free, dairy free, lacto ovo vegetarian, and vegan main course? Sweet Potato Soup with Tomato and Lentil could be an amazing recipe to try. This recipe makes 4 servings with 399 calories, 14g of protein, and 18g of fat each. For $1.76 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. 84 people have tried and liked this recipe. A mixture of smoked paprika, sweet potato, coconut oil, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is perfect for Autumn. It is brought to you by Green Evi. From preparation to the plate, this recipe takes approximately 50 minutes. All things considered, we decided this recipe deserves a spoonacular score of 97%. This score is amazing. Sweet Potato and Lentil Soup, Sweet Potato and Lentil Soup, and Sweet potato & lentil soup are very similar to this recipe.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 40 minutes
Ingredients:
3 carrots
chili
1 tbsp coconut oil
1 tsp cumin
3 cloves of garlic
ginger
olive oil
1 onion
1 cup of red lentils
salt, pepper
1 tsp smoked paprika
1 large sweet potato
2 tbsp tomato puree
1 tsp turmeric
1 liter water or vegetable stock
Equipment:
oven
sauce pan
blender
Cooking instruction summary:
Preheat oven to 200C. Peel you carrots and sweet potato and cut them into small pieces. Drizzle a good amount of olive oil on them and sprinkle salt and pepper on top. Bake them for about 40 minutes.Chop your onion and garlic into small pieces and start to cook them in a sauce pan on the coconut oil. After 5 minutes add the spices, the tomato mark and the lentils stir them well together. Add the water or vegetable stock and cook for 15 minutes or until the lentils are soft.Add the roasted vegetables and the lentil soup in a blender and blend until smooth. Serve with the cashew cream on top.
Step by step:
1. Preheat oven to 200C. Peel you carrots and sweet potato and cut them into small pieces.
2. Drizzle a good amount of olive oil on them and sprinkle salt and pepper on top.
3. Bake them for about 40 minutes.Chop your onion and garlic into small pieces and start to cook them in a sauce pan on the coconut oil. After 5 minutes add the spices, the tomato mark and the lentils stir them well together.
4. Add the water or vegetable stock and cook for 15 minutes or until the lentils are soft.
5. Add the roasted vegetables and the lentil soup in a blender and blend until smooth.
6. Serve with the cashew cream on top.
Nutrition Information:
covered percent of daily need
