This silky smooth, super nourishing vegan soup is perfect if you only have time to chuck it all in a pan. You can then get on with your jobs whilst its cooking, to then simply puree and enjoy this delicious sweet potato, carrot and red split lentil soup. It’s perfect for an everyday dinner, especially if you serve with some home made croutons or a warming lunch. The addition of lentils adds a good amount of plant based protein and the turmeric adds not only warmth and a gentle spice to the soup, but it also comes with lots of anti-inflammatory properties. But above all of that, it’s an easy recipe, anyone can cook it, and almost everyone I serve to to loves it!
Here is how I cook this – my pot serves at least 4-5 portions and there might be some leftovers too.
Sweet potato, carrot and red lentil soup recipe
Serves 5, it’s an easy cook – 5 minutes of prepping and 30 minutes of cooking time
1 red onion, chopped into chunks
2 cloves garlic, roughly chopped
1/2 tsp ground turmeric
1/2 teaspoon of ground coriander
juice of 1/2 lemon
500g sweet potatoes, peeled and cut into chunks
300g carrots, peeled and cut into chunks
3-4 handfuls of red split lentils
1.5 lt. veggie stock
1/3 tin of coconut cream
Heat the oil in a large pan and fry the roughly chopped onion over a medium heat for about 10 minutes.
Add garlic, turmeric and coriander and stir for a couple of minutes until your kitchen smells amazing.
Add all the other ingredients, stir and pour over 1 lt of the veggie stock.
Let simmer for about 30 minutes. Cooking time will vary depending on how big you cut your vegetables. Season well. Take off the heat and wait for a few minutes to cool down until you give the soup a good blitz. I use a hand blender. It is also at this stage that I add more boiling water to make the soup as this or thin as I want. Just pour a little water in at a time, stir and repeat until you get your perfect consistency. You could of course use stock too but water will be fine.
Taste your soup and decide what else you need. A bit more lemon juice or maybe a few chilli flakes to serve? Flaked almonds always taste nice or make some croutons, they’re so easy and I love the crunch of them!
To make home made croutons:
Heat 1 tbsp of oil in a large saucepan. Meanwhile cut your choice of bread into small squares and add them to the hot oil. Keep tossing and turning them on high heat – they will crips up pretty quickly.