Spiced Sweet Potato Lentil Soup (Printable Version)

Sweet potatoes and lentils simmered with spices for a creamy, warming plant-based bowl.

# What You'll Need:

→ Vegetables

01 - 2 medium sweet potatoes (about 18 oz), peeled and diced
02 - 1 large onion, finely chopped
03 - 2 carrots, diced
04 - 2 celery stalks, diced
05 - 3 garlic cloves, minced
06 - 1-inch piece fresh ginger, grated

→ Legumes

07 - 1 cup dried red lentils, rinsed

→ Liquids

08 - 5 cups vegetable broth
09 - 13.5 fl oz (1 can) coconut milk
10 - 1 tablespoon olive oil

→ Spices & Seasonings

11 - 1 and 1/2 teaspoons ground cumin
12 - 1 teaspoon ground coriander
13 - 1 teaspoon smoked paprika
14 - 1/2 teaspoon ground turmeric
15 - 1/2 teaspoon ground cinnamon
16 - 1/4 teaspoon cayenne pepper, optional
17 - Salt and black pepper, to taste
18 - Juice of 1 lime

→ Garnishes (optional)

19 - Fresh cilantro leaves
20 - Toasted pumpkin seeds

# Steps to Follow:

01 - Heat olive oil in a large soup pot over medium heat. Add onion, carrots, and celery, and sauté for 5 minutes until vegetables are softened.
02 - Stir in minced garlic and grated ginger. Cook for 1 minute until fragrant.
03 - Add ground cumin, coriander, smoked paprika, turmeric, cinnamon, and cayenne pepper. Stir well and cook for 1 minute to release the aromas.
04 - Incorporate diced sweet potatoes and red lentils. Pour in vegetable broth and bring mixture to a boil.
05 - Reduce heat, cover, and simmer for 20 minutes, until sweet potatoes and lentils are tender.
06 - Stir in coconut milk and simmer for an additional 5 minutes.
07 - Use an immersion blender to partially blend the soup for a creamy yet chunky texture, or blend fully for a smooth consistency as preferred.
08 - Stir in lime juice, adjust salt and black pepper to taste. Ladle soup into bowls and garnish with fresh cilantro and toasted pumpkin seeds if desired.

# Important Notes:

01 - For extra protein, add a handful of chopped spinach or kale during the final 5 minutes of cooking.
02 - Spice level may be adjusted by increasing or decreasing cayenne pepper.
03 - Pairs well with crusty bread or a side of brown rice.
04 - Store in the refrigerator for up to 4 days; freezes well for longer storage.

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