Sweet Potato and Coconut Milk Soup with Brown Rice and Lentils
Cozy Up with Sweet Potato Soup and Crispy Lentils: A Flavorful Fall Delight!
As the leaves begin to turn and the air gets crisper, there’s nothing quite like a warm, comforting bowl of soup. This Sweet Potato Soup with Crispy Lentils isn’t just any soup – it’s a vibrant, flavorful experience that’s both healthy and satisfying. We’ve taken the classic sweetness of sweet potatoes and elevated it with aromatic spices, creamy coconut milk, and a delightful textural contrast from the crispy lentils. It’s a perfect weeknight dinner or a cozy weekend treat!
What makes this soup special?
This recipe isn’t just about throwing ingredients into a pot. It’s about building layers of flavor. Roasting the sweet potatoes brings out their natural sweetness, while the blend of turmeric, curry powder, and ginger creates a warm, inviting aroma. The coconut milk adds a luxurious creaminess, and the crispy lentils provide a satisfying crunch that takes this soup to the next level. Served over a bed of brown rice, it’s a complete and nourishing meal.
A Symphony of Flavors and Textures
The combination of sweet, savory, and spicy notes in this soup is truly delightful. The sweetness of the sweet potatoes is balanced by the earthy spices and the subtle tang of orange juice. The creamy coconut milk adds richness, while the crispy lentils provide a welcome textural contrast. It’s a soup that will tantalize your taste buds and leave you feeling warm and satisfied.
Health Benefits
Beyond its delicious flavor, this Sweet Potato Soup is packed with nutrients. Sweet potatoes are an excellent source of vitamin A, vitamin C, and fiber. Lentils are a great source of protein and iron. And coconut milk provides healthy fats. This soup is a win-win for your taste buds and your health!
Frequently Asked Questions
- Can I use a different type of squash? Yes, butternut squash or pumpkin would also work well in this soup.
- Can I make this soup vegan? Absolutely! Just ensure your broth is vegetable broth.
- Can I make the soup ahead of time? Yes, the soup can be made up to 3 days in advance and stored in the refrigerator. The lentils are best added just before serving to maintain their crispiness.
- Is this soup spicy? The spice level is mild, but you can adjust it by adding a pinch of cayenne pepper or a dash of hot sauce.
- What if I don’t have brown rice? Quinoa or white rice can be used as substitutes.
We hope you enjoy this comforting and flavorful Sweet Potato Soup with Crispy Lentils! It’s a perfect way to embrace the cozy flavors of fall and nourish your body and soul.
Sweet Potato Soup with Crispy Lentils
Ingredients
- 2-3 large sweet potatoes peeled and cut into 1/4 inch thick slices
- 2 TBS olive oil
- to taste sea salt and pepper
- 3 TBS coconut oil divided
- 1 large yellow onion peeled and diced
- 1 tsp ground turmeric
- 1 TBS curry powder
- 2 TBS freshly grated ginger from a 1 inch piece of ginger
- 4 c. vegetable or chicken broth
- 3/4 c. orange juice
- 1 c. coconut milk
- 2 large shallots peeled and minced
- 1 1/2 c. cooked black lentils
- 3 c. cooked brown rice
- for serving yogurt
- for serving fresh minced cilantro
Instructions
- Preheat the oven to 400°F. Toss the sweet potatoes with the olive oil, salt, and pepper and spread out on a large rimmed baking sheet. Roast until tender when pierced with a fork, about 25 minutes. Remove from the oven and set aside.
- Melt 2 TBS of the coconut oil over medium heat in a large saucepan. Add the onion and saute until translucent, about 3 minutes. Add the turmeric, curry powder, and ginger and saute until fragrant, 2 minutes more. Add the roasted sweet potato and broth and bring to a boil, then reduce heat to a simmer. Simmer for 20 minutes, then remove from heat and carefully transfer to a blender. Add the orange juice and coconut milk and blend until very smooth. Season to taste with salt and pepper. Set soup aside.
- In a small frying pan, melt the remaining 1 TBS of coconut oil over medium heat. Add the shallots and saute until translucent, about 2 minutes. Add the cooked lentils and saute until crispy, another 2 minutes. Remove from the heat.
- Scoop a 1/2 cup of brown rice into each bowl. Pour soup over the rice, then top with lentils, yogurt, and cilantro.
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