Ingredients
Vegetables and Aromatics
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 carrots, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated (or 1 teaspoon ground ginger)
- 1 large sweet potato, peeled and diced
Spices
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon turmeric
- ¼ teaspoon cayenne pepper (optional)
Legumes and Liquids
- 1 cup red lentils, rinsed
- 6 cups vegetable broth
- 1 can (14 oz) coconut milk (optional, for creaminess)
Seasoning and Garnish
- Salt and black pepper, to taste
- Fresh cilantro or parsley, for garnish
Instructions
- Heat olive oil: Warm the olive oil in a large pot over medium heat to create the base for sautéing the aromatics.
- Sauté onion and carrots: Add the diced onion and chopped carrots to the pot and cook for about 5 minutes until they become softened and fragrant.
- Add garlic and ginger: Stir in the minced garlic and grated ginger, cooking for 30 seconds until fragrant, being careful not to let them burn.
- Incorporate spices: Mix in the ground cumin, coriander, turmeric, and cayenne pepper, stirring well to coat the vegetables and release their flavors.
- Add sweet potato, lentils, and broth: Pour in the diced sweet potato, rinsed red lentils, and the vegetable broth, ensuring everything is well combined.
- Simmer: Bring the soup to a boil, then reduce heat to low and simmer uncovered for 25 minutes, or until the lentils and sweet potatoes are tender.
- Blend soup: Use an immersion blender to partially or fully puree the soup until it reaches your desired creaminess.
- Finish with coconut milk: Stir in the coconut milk for added richness and creaminess, if using.
- Season: Taste and adjust seasoning with salt and black pepper according to your preference.
- Serve: Ladle the soup into bowls and garnish with fresh cilantro or parsley before serving warm.
Notes
- For a thicker soup, blend most of the pot instead of fully pureeing.
- Coconut milk adds richness and creaminess but can be omitted for a lighter version.
- The soup keeps well refrigerated for up to 5 days.
- It freezes beautifully for up to 3 months, making it convenient for meal prep.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Middle Eastern–Inspired
- Diet: Vegan, Gluten Free, Low Fat, Dairy-Free
