Red Lentil Sweet Potato Curry Soup

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This FI’m so excited to share with you one of my favorite soups. This Red Lentil Sweet Potato Curry Soup, hits all the right notes with aromatic spices, fresh ginger and has quickly become one of my favorite meals to make. This soup is so nourishing, flavorful and simple meals to make. It’s rich, creamy and perfect for the colder months, but honestly it can be made year round. And the best part, it freezes well.

INGREDIENTS:

1 medium onion, diced
1 cup fresh celery, diced
1 cup raw carrots, diced
6-8 garlic cloves, minced
1 1/2 Tablespoons fresh ginger, minced
1/2 Teaspoon red pepper flakes
1 Teaspoon curry powder
1 Teaspoon ground cumin
1/2 Teaspoon ground turmeric
2 Tablespoon Benson’s Table Tasty or your favorite salt free seasoning
2 lbs. Hannah Sweet Potato, chopped
1 cup red lentils, rinsed
6 cups oil free vegetable broth or water
Freshly ground pepper to taste
8 ounces fresh mushrooms, sliced
Fresh cilantro for garnish

PREPARATION:

1-Select the sauté function on your instant pot and let the pot heat up for a few minutes.
2-Once it’s heated up and ready to go, add the onions, celery and carrots. Cook until they have softened up and the onions have caramelized. Add a little water as needed.
3-Next go ahead and add the fresh garlic and ginger, and sauté for about 30 seconds.
4-Next add all the spices until the spices becomes aromatic. About another 30 seconds.
5-At this point go ahead and turn off your instant pot, and add the broth or water to deglaze the bottom of the pot. Add all the remaining ingredients, except the fresh mushrooms and mix well.
6-Secure the lid of the Instant Pot and seal. Select the pressure cook or manual, depending on your model and cook on high for 10 minutes. Once it’s done go ahead and release the pressure.
7-With a hand held blender, go ahead and blend the soup until it’s all blended up. Once it’s blended, go ahead and add the sliced mushrooms and mix well. Close the lid again and leave the soup on warm for another 30 minutes. This soup is thick and creamy, almost like stew. When serving, top with some fresh cilantro. Enjoy

CHEF´S NOTE:

To watch how I make this delicious soup, please check my YouTube Channel: Click Here

Please leave your comments questions here and Shayda will reply.

8 thoughts on “Red Lentil Sweet Potato Curry Soup”

  1. Just made this for lunch and loved it. I was skeptical about the mushrooms but they are good this way! Only thing I did differently was add a sprinkle of pepitas at serving time.

  2. Thank you for this delicious recipe! I’ve made it twice. The second time I decided not to blend it (part of step 7) so that I could enjoy the different textures. I liked it even more that way.

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