This recipe has all the flavors we love; curry, turmeric, and ginger. It’s probably meant to be made in the Fall – around October, but I pinned it on my food board on Pinterest and just had to make it. I live in Florida now and it was 97 degrees today. I know… I’m a dork. Hey! I had the A/C on. 🙂
Anyway, my kitchen was a disaster after making this because it’s quite time consuming, but it was SO worth it I didn’t mind at all. This recipe comes from Katie at the Kitchen Door. Enjoy.
3 large sweet potatoes
2 Tbsp.- olive oil
Sea salt and pepper to taste
2 TBSP.- Onion flakes, or one large yellow onion, chopped
1 tsp.- ground turmeric
1 TBSP.- ground curry
1 TBSP.- ground ginger (one inch of ginger root, diced)
4 cups – vegetable broth
3/4 cup- orange juice
1 cup- coconut milk
1 and 1/2 cups- cooked lentils (any kind)
3 cups- cooked brown rice
yogurt- as a topping for the soup (since I’m dairy free, I used a dollop of chilled coconut milk)
Fresh cilantro chopped for the top, if you like it.
Set oven to 400 degrees
Peel sweet potatoes and cut into round thick slices
Sprinkled with the olive oil, salt and pepper
Bake for 25 minutes. When done, set aside
Cook your rice and your lentils, separately. (I used boil in bag brown rice and organic lentils that didn’t need to be soaked overnight.- Follow directions on the box for each of these ingredients and set aside when done; keeping them warm.)
Melt half coconut oil in a large pan and add your onion flakes, (I used two TBSP.- or you can chop up a a large yellow onion.)
Saute’ onion for about a minute. Add your spices; ginger, turmeric, and curry and saute until fragrant
Add your sweet potatoes and the broth and bring to a boil
Turn down the heat and simmer and simmer for 20 minutes
After 20 minutes, transfer to a blender and blend or use an immersion blender right in the pot, like I used.
Add your orange juice and coconut milk and continue to blend well
Season the soup with salt and pepper
Next, you can melt the other 1/2 of the coconut oil in a small pan and saute your cooked lentils to make them crunchy, but I skipped this part and just used them boiled.
Pour about a 1/2 cup of cooked rice into a bowl, ladle soup on top, then add your lentils
I added a dollop of chilled coconut milk from the can in place of dairy, but you can add a dollop of yogurt if you’d like. Add fresh cut cilantro and enjoy.
This is a very filling meal. One bowl and I was full, so this was served as main course.