A healthy recipe for Thai sweet potato and red lentil soup using whole foods and spices in 30 minutes! A delicious, vegan, paleo and gluten-free soup!
Ingredients:
- * 2 onion (large) peeled and coarsely minced
- * 2 garlic clove minced
- * 4 sweet potato (large) washed, end trimmed and yucky part
- removed
- * 1 yellow or white potato washed, yucky part removed
- * 1/2 cup red lentil (small and orange looking), rinsed
- * 1 1/2 l low sodium vegetable broth feel free to use
- chicken broth if you eat meat
- * 160 ml coconut milk full fat
- * 1/2 tsp cayenne powder (if you like spicy food, increase to 1 tsp)
- * 1/2 tsp paprika powder
- * black pepper to taste
- * 1 tsp sea salt
- * raw hazelnut chopped (optional)
Instructions:
- In a large soup pot, on medium heat, add a generous drizzle of olive oil (about 2-3 Tbsp), and cook the onion for a minute while you cut all the potatoes in big chunks (approx. 1″).
- Add the potatoes and the garlic to the onion and cook for about 6-8 minutes, stirring often, until everything starts to roast just a bit.
- Add the red lentils and stir.
- Add the water (or broth is using) and increase the temperature to high to bring to a boil (you want to have the water level about an inch or two over the potatoes/lentils).
- Once it's boiling, add the bouillon cube and mix until it's almost all dissolved (ignore if using broth).
- Cover and reduce temperature to medium-low. Cook for about 20 minutes, add the spices (except salt) and the coconut milk, mix well, and let cook for a few more minutes.
- Add the salt, mix and serve right away.