Sweet Potato, Red Lentil & Coconut Soup
Yay, sweet potatoes are readily available on the island! Make this super yummy vegan soup packed with protein and exotic flavour! So simple and also inexpensive to make.
- 2 Large Sweet Potatoes
- 1 Large Onion
- 1 Head Garlic
- 1/2 Tablespoon ground cumin
- Cayenne Pepper to taste
- 1 teaspoon ground Coriander
- Avocado Oil (or Coconut Oil)
- One Pound Red Lentils
- 1 Large Carrot
- 1 Large Bay Leaf
- 2 Cans of Coconut Milk
- 5 Large Tomatoes
- 1 Cup Water
- 1/4 Cup Lemon Juice
Soak the red lentils for a couple of hours. This is soften them up. Rinse lentils.
Add the two cans of Coconut Milk and the tomatoes (blended in a food processor into a liquid) to the lentils and simmer.
Peel and dice the carrot, and add to the lentils and simmer.
In separate pan use about a 1/2 Cup of the avocado or coconut oil and heat. Add the chopped onion & garlic until almost caramelized (they turn brown). Once that is caramelized REMOVE FROM HEAT.
Add the spices (cumin, coriander, cayenne, bay leaf) to the warm (but not super hot) oil. You don’t want to burn your spices. Make sure the oil from the onion/garlic mixture is cooled down to a warm, but not super hot temperature. Lightly allow the spices to soak into the warm oil.
Add the oil mixture infused with garlic, onion and spices into your big pot of already simmering lentils.
Chop up finely your sweet potatoes and add them to the pot of lentils. Add the lemon juice and salt, and let simmer for an hour or until the potatoes are fully cooked.
Serve with love and compassion. Fuel your body in which the way it deserves – with goodness. ♥