Spiced Sweet Potato & Lentil Soup

• Olive oil(2 tbsp)
• Onion(1)
• Garlic(4 cloves)
• Ginger(1 tbsp)
• Sweet potato(700 g)
• Carrot(2)
• Green Lentils(220 g)
• Tomato paste(1 tbsp)
• Cumin(2 tsp)
• Turmeric(1 tsp)
• Curry Powder(2 tsp)
• Chili flakes(½ tsp)optional
• Coconut milk(200 ml)
• Vegetable Broth(1.2 L)
• Spinach(120 g)
• Lemon(1)
• Salt(1½ tsp)
• Black pepper(½ tsp)
• Coriander(15 g)optional
• Bread(4 slices)

Method

1. 1

   Finely chop {Onion}, mince {Garlic}, grate {Ginger}, peel and chop {Sweet potato} into small chunks, and slice the {Carrot}.

   ~12 min

2. 2

   Heat {Olive oil} in a large pot over medium heat. Add the {Onion} with {Salt} and cook until softened. Stir in the {Garlic}, {Ginger}, {Cumin}, {Turmeric}, {Curry Powder}, and {Chili flakes} for 1 minute until fragrant.

   ~6 min

3. 3

   Stir in the {Tomato paste}, then add the {Sweet potato}, {Carrot}, {Red Lentils}, and {Vegetable Stock}. Bring to a boil, reduce the heat, and simmer until the lentils are soft and the vegetables are very tender.

   ~20 min

4. 4

   Use a potato masher or blend part of the soup directly in the pot for a thicker texture. Stir in the {Coconut milk}, {Spinach}, {Black pepper}, and the juice of half the {Lemon}. Simmer until the spinach is wilted and the soup is creamy and cohesive.

   ~4 min

5. 5

   Ladle into bowls and serve with the {Bread}, topped with the remaining {Lemon} cut into wedges and a scattering of {Fresh cilantro} if using.

   ~0 min