Description
This Carrot Sweet Potato and Ginger Soup recipe is incredibly healthy, delicious and easy to make.
Ingredients
Scale
- 700 grams sweet potato, cubed
- 1 large carrot, cubed
- 3 cloves of garlic, finely chopped
- 1 inch piece of ginger, finely chopped
- 1 tsp ground coriander
- 1/2 tsp smoked paprika
- 1/2 tsp turmeric
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 3/4 cup (150 grams) dried red lentils, rinsed and drained
- 4 cups (1 liter) water or vegetable stock (low-sodium)
- 2/3 cup (150 ml) canned full-fat coconut milk
- 1/2 lemon, juiced
- Pinch of black pepper
For serving:
- Sesame seeds
- Cilantro
Instructions
- Place a large pot over medium heat and add a splash of water.
- Add the sweet potatoes and carrots to the pot, sauté for about 5 minutes while stirring regulary. Add splashes of water if needed to deglaze.
- Add the garlic and ginger, sauté for 2 more minutes. Make sure not to brown or burn the garlic and ginger.
- Add the spices and salt and cook for 1 more minute while stirring constantly. Make sure not to burn the spices.
- Add red lentils, water or vegetable stock and coconut milk to the pot. Stir everything well and cover the pot with a lid. Reduce heat to medium-low and allow to simmer for about 15 minutes or until the vegetables are soft and the red lentils are cooked through.
- Add the lemon juice and black pepper.
- Transfer to a blender or use an immersion blender to blend until smooth. If the soup is too thick, gradually add water until it reaches the desired consistency.
- Garnish with sesame seeds and cilantro.
Notes
Nutritional facts are estimates. If you want to be sure about the nutritional facts, be sure to check your product labels.
- Prep Time: 5 min
- Cook Time: 25 min
Nutrition
- Serving Size: 1
- Calories: 372 kcal
- Sugar: 12,9g
- Sodium: 0,5g
- Fat: 8,6g
- Saturated Fat: 6,2g
- Carbohydrates: 55,9g
- Fiber: 13,7g
- Protein: 11,2g