Ingredients
- 3 tablespoons coconut oil
- 2 small yellow onion, peeled and chopped
- 4 cloves garlic, chopped
- 1 tablespoon fresh ginger, peeled and grated
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon garam masala powder
- pinch of cayenne
- 3/4 teaspoon sea salt
- fresh black pepper, to taste
- 1 cup red lentils (200 g)
- 350-400 g peeled and chopped sweet potato (1 medium to large-sized)
- 750 ml vegetable or chicken broth
- 125 ml water
- 400 ml can organic coconut milk
- freshly squeezed lime juice, to taste
- cilantro or parsley and toasted coconut, to garnish
Instructions
- In a large dutch (or soup pot) heat the coconut oil over medium heat. Add the onion, garlic and ginger and saute until soft, about 4 minutes. Add the tomato paste, cumin, garam masala, cayenne, salt and pepper to taste.
- Cook another minute, until aromatic.
- Add the lentils, sweet potato, broth and water and bring it up to a simmer. Turn the heat down to low and cook, partially covered, for 30 minutes until the sweet potato is tender. Stir in the coconut milk to warm through and add and fresh lime juice to taste.
- Using an immersion blender (or blender, in batches) puree the soup until velvety smooth. Taste, and add a bit more salt if desired.
- Garnish to fresh cilantro and toasted coconut. Serve hot with more lime wedges. Enjoy!
Nutrition
Notes
- I add the juice of 1/2 a lime to the soup and serve it with extra wedges so that everyone can add more as desired.
- Leftovers will keep covered in the fridge for up to a week.