Easy on the table
Sweet potato soup with topping
Now that the mercury has dropped well below zero again, I want just one thing: to crawl deep under the covers with a steaming cup of tea. Or coffee. Or soup. As long as it’s warm. And as much as I long for the sun, flowy skirts, chilled glasses of wine, and light salads on a nice terrace; it seems for now like a far-off dream. Until then, we’ll have to make do with cozy blankets, candles, red wine, and warming meals. Like this creamy, slightly spicy sweet potato soup. The kind you’d love to slurp down the whole pot. You can, because this one is healthy, very healthy even. So make a double batch and freeze some. You’ll have something at home for the weekend when you come back with a freezing nose and frozen toes from that walk with your loved one. Enjoy your meal.
SWEET POTATO SOUP with topping
- 1 onion, chopped
- 2 tablespoons ginger
- 1 tsp turmeric
- 2 teaspoons curry powder
- 1 kg sweet potato, peeled and diced
- 700 ml vegetable broth
- juice of 1 orange
- 1 tablespoon sriracha
- 250 ml coconut milk
- 1 shallot, sliced into half rings
- 1 clove garlic, minced
- 225 grams cooked lentils
- chopped roasted cashews
- a handful of fresh coriander
- Heat some olive oil in a large pot and sauté the onion until translucent.
- Add the grated ginger, turmeric, and curry powder and sauté for a moment.
- Add the sweet potato and broth and bring the mixture to a boil. Then let it simmer on low heat for at least twenty minutes.
- Add the orange juice, sriracha, and coconut milk, remove the pot from the heat, and blend everything with an immersion blender or in a blender until you have a smooth and creamy soup. Set aside.
- Heat some oil in a frying pan. Fry the sliced shallot until crispy. Add the garlic and sauté for 1 minute. Finally, add the lentils and cook for 5 minutes.
- Scoop the soup into soup bowls and top it with the lentil mixture, roasted cashews, and finely chopped coriander.
